Ingredients
Salad
- 8 ounces rotini pasta (or any short pasta)
- 1 cup frozen corn
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- ½ avocado, diced
- ¼ cup thinly sliced red onion
Dressing
- ½ avocado, diced
- ½ cup fresh basil leaves (plus more for garnish)
- ¼ cup extra-virgin olive oil
- 1 lemon, juiced
- 1 garlic clove
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook Pasta and Corn: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. During the last 3–4 minutes of cooking, add the frozen corn to the boiling water. Once cooked, drain the pasta and corn together and let them cool completely.
- Prepare Vegetables: In a large bowl, combine the halved cherry tomatoes, baby spinach, diced avocado, and thinly sliced red onion. Set aside.
- Make Avocado Basil Dressing: In a blender or food processor, add the diced avocado, fresh basil leaves, extra-virgin olive oil, lemon juice, garlic clove, salt, and black pepper. Blend until the mixture is smooth and creamy, forming a luscious dressing.
- Toss Salad: Add the cooled pasta and corn to the bowl with the vegetables. Pour the prepared avocado basil dressing over the salad and toss gently to coat everything evenly without bruising the delicate ingredients.
- Garnish and Serve: Garnish the pasta salad with extra fresh basil leaves for a burst of color and flavor. Serve immediately or refrigerate until ready to enjoy.
Notes
- Make sure the pasta and corn are completely cooled before tossing with the dressing to avoid wilting the spinach and avocado.
- This salad can be made a few hours in advance and kept refrigerated, but add avocado just before serving to prevent browning.
- Use gluten-free pasta to make the dish gluten free if needed.
- Feel free to add a protein like grilled chicken or chickpeas for a more substantial meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
