The dressing in this creamy avocado salad will impress you!! There is a secret ingredient packed into the dressing that is healthy and so sneaky, no one will suspect it’s there! This recipe was sponsored by Birds Eye which can be found in Kroger stores (because I practically live at Fred Meyer)! This avocado pasta salad is loaded with sweet Birds Eye brand corn and peas which cook right in the same pot with the pasta.
This recipe couldn’t be easier. It comes together quickly and is one of the most tempting looking salads I’ve come across. It’s creamy, vibrant, fresh and so satisfying!
Creamy Avocado Pasta Salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
The secret ingredient in this creamy avocado pasta salad will shock you! This avocado pasta salad is easy, creamy, vibrant, fresh and so satisfying!
- 4 cups lightly packed 3 oz fresh baby spinach
- 4 Tbsp lemon juice from 1 large lemon
- 1 garlic clove sliced
- 3 medium avocados 2 for dressing, 1 for salad
- 12 oz rotini pasta
- 1 cup half of a 10 oz bag of Bird’s Eye frozen sweet peas
- 1 cup half of a 10 oz bag Bird’s Eye frozen corn
- 2 cups 1 pint baby tomatoes, halved
- 1 tsp sea salt and 1/4 tsp black pepper or to taste
Cook pasta according to package instructions – I cooked 12 oz pasta in 4 Qts water with 1 Tbsp salt and boiled 10 min. About 4 min before pasta is done cooking, add frozen peas and corn and cook 4 min until veggies are crisp tender. Rinse under running cold water to chill pasta. Drain well and transfer to large mixing bowl.
In a food processor or blender, combine half of the spinach, 2 quartered avocados, 4 Tbsp lemon juice, 1 sliced garlic clove, 1 tsp salt and 1/4 tsp black pepper. Pulse until blended then add remaining spinach and blend until creamy and smooth.
Add avocado dressing to pasta bowl along with sliced tomatoes and 1 remaining sliced avocado. Toss salad together until evenly coated. Season to taste with more salt and black pepper.
Find complete recipe here