Creamy Avocado Pasta Salad
A refreshing pasta salad packed with corn, cherry tomatoes, purple onion, and jalapeño tossed with a creamy avocado dressing.
servings
Ingredients
- 8 oz. Penne Pasta
- ½ c. Corn
- 1 c. Cherry Tomatoes halved
- ¼ c. Purple Onion chopped
- ½ Jalapeño seeded, petite diced
Avocado Dressing
- 2 Avocados ripe, peeled and seeded
- 1 Lemon juiced, about ¼ c. juice
- 1 Garlic clove large
- ¼ c. Olive Oil
- 1 tsp. Salt
- ½ tsp. Black Pepper
- ¼ c. Cilantro fresh
- ½ tsp. Cumin Powder
Instructions
- Following the pasta instructions, cook the pasta to al dente.
- While the pasta cooks, dice the onion, seed and dice the jalapeño, and cut the grape tomatoes in half.
- Once the pasta cooks to al dente, drain and put in a large bowl.
- Add the onion, jalapeño, tomatoes, and corn to the bowl with the pasta.
- In a blender, place peeled and seeded avocados, lemon juice, garlic, olive oil, salt, pepper, cilantro, and cumin powder. Blend until smooth.
- Pour the creamy avocado dressing over the other ingredients in the bowl. Toss to coat well. Serve and enjoy!
Notes
- I seed the jalapeño but you can leave the jalapeño seeds if prefer a little heat.
- It’s best to avoid fresh pasta, which doesn’t hold up quite as well.
- For the perfect pasta salad, cook the pasta until just past al dente.
- Use extra-salted water when cooking the pasta and it will be well-seasoned by the time it’s cooked.
- Toss the pasta with about two-thirds of the dressing while it’s still warm, and add the remainder before serving. he warm pasta will absorb the dressing a lot easier.
- Placing avocados in a paper bag with ripe bananas will help them ripen faster.
Nutrition
Calories: 563kcal | Carbohydrates: 65g | Protein: 12g | Fat: 31g | Saturated Fat: 4g | Sodium: 504mg | Potassium: 954mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1512IU | Vitamin C: 45mg | Calcium: 59mg | Iron: 3mg
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