Pasta Salad with Avocado Dressing
This super easy Pasta Salad with Avocado Dressing highlights summer produce, like corn, tomatoes, and bell pepper, tossed in a light and creamy avocado dressing. This recipe is simple, quick to toss together, healthy, and perfect for summer.
Servings: 6
Equipment
- Food processor or blender
Ingredients
Pasta Salad
- 16 oz elbow pasta (or other small pasta of choice)
- 1 red bell pepper, chopped
- ½ red onion, diced
- 1 pint cherry or grape tomatoes, halved
- 2 ears of corn
- 3 green onions, thinly sliced
Avocado Dressing
- 1 ripe avocado, peeled and seed removed
- ¼ c light mayo or vegan mayo
- 3 Tbsp water
- 2 Tbsp apple cider vinegar
- 1 lime, juiced
- 2 garlic cloves, minced
- ¼ c fresh cilantro
- ½ tsp salt
- ⅛ tsp cracked black pepper
Instructions
- In a food processor or blender, combine avocado, mayo, water, vinegar, lime juice, garlic, cilantro, and salt and pepper. Pulse until creamy, about 30 seconds. Cover and refrigerate until needed.
- Prepare the veggies. Chop the bell pepper. Dice the onions. Halve the tomatoes. Shuck the corn.
- Bring a large pot of water to a boil. Add the two corn cobs to the water. Boil for 5 minutes, then remove the corn carefully with tongs and place on a plate to cool. Once the corn is cooled, use a sharp knife to cut the kernels off of the cob.
- Add the pasta to the still boiling water. Cook until tender, about 7 minutes. Drain the pasta and transfer to a large mixing bowl. Add in the pepper, red onion, tomatoes, corn, green onion, additional cilantro (if desired), and avocado dressing. Toss well. Serve and enjoy!
Notes
- To keep this recipe vegan/vegetarian/plant-based, swap out light mayo with vegan (egg-less) mayo.