Avocado Pasta Salad with Tomato and Corn
A 30-minute summery pasta salad that can be served as a main course or an appetizer!
Servings 6
Calories 433kcal
Ingredients
- 12 ounces farfalle (bowtie) pasta
- 2 avocados, pitted and peeled
- 2 tablespoons chopped cilantro, divided
- 1 tablespoon lime juice
- 3 tablespoons olive oil
- 2 garlic cloves
- 1 pint cherry tomatoes, halved
- 1½ cups corn
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the pasta according to package directions.
- While the pasta is cooking, make the sauce. To a blender or food processor, add the avocados, 1 tablespoon of cilantro, plus the lime juice, olive oil, and garlic cloves. Process until fully well blended.
- When the pasta is done cooking, drain and rinse briefly under cold water. Transfer to a large bowl, then toss together with the sauce, halved cherry tomatoes, and corn kernels until the ingredients are well coated. Sprinkle remaining tablespoon of cilantro over the dish and season with salt and pepper to taste.
- Serve immediately, or refrigerate for up to 24 hours and serve cold.
Video
Notes
Storage tips: you can store this cold pasta salad in an airtight container in the refrigerator for up to 3 days. After a couple of days, you may notice the avocado start to change color. You can always add chunks of new avocado to the dish before serving if you wish. You may also want to add a tablespoon of olive oil to "wake up" the sauce after it's been in the refrigerator for a couple of days.
Sauce tips: depending on the size of your avocados, and how much fresh fruit is available to use in each one, you may want to add one more avocado to create a nice rich sauce.
Nutrition
Calories: 433kcal | Carbohydrates: 60g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 211mg | Potassium: 716mg | Fiber: 8g | Sugar: 6g | Vitamin A: 596IU | Vitamin C: 28mg | Calcium: 33mg | Iron: 2mg