Ingredients
-
12 oz rotini pasta – The perfect shape to hold onto the creamy dressing.
-
1 cup frozen sweet peas – Adds sweetness and color.
-
1 cup frozen corn – For natural crunch and vibrant yellow bursts.
-
3 oz fresh baby spinach (about 4 cups lightly packed) – A nutrient-packed green for freshness.
-
3 medium avocados – 2 for the dressing, 1 diced for salad texture.
-
2 cups cherry tomatoes, halved – Juicy and tangy flavor pops.
-
4 tablespoons lemon juice (from 1 large lemon) – Brightens and balances flavors.
-
1 garlic clove, sliced – Adds a mild, savory depth.
-
1 teaspoon sea salt (or to taste) – Enhances all flavors.
Instructions
Start by bringing 4 quarts of water to a rolling boil. Add a tablespoon of salt — this seasons the pasta as it cooks. Toss in the rotini pasta and cook according to the package instructions, about 10 minutes. Approximately 4 minutes before the pasta finishes cooking, add the frozen peas and corn to the boiling water. This way, the veggies cook just enough to become tender but still retain their snap.
Once done, drain the pasta and vegetables, then rinse thoroughly under cold water to stop the cooking process and cool everything down. Set aside.
In a food processor or blender, combine 2 peeled and pitted avocados, lemon juice, sliced garlic, sea salt, black pepper, and half of the spinach. Blend until smooth. Then add the remaining spinach and blend again until you have a creamy, lush dressing. This vibrant green dressing is packed with flavor and nutrition!
In a large mixing bowl, combine the cooked pasta, peas, corn, and the creamy avocado dressing. Toss gently to coat everything evenly.
Add the halved cherry tomatoes and the diced avocado to the bowl. Give the salad one last gentle toss to mix but be careful to keep the avocado chunks intact for a nice texture contrast.
Taste the salad and season with additional salt or pepper if needed. Serve immediately for the freshest flavor, or refrigerate for up to 2 hours to allow the flavors to meld beautifully.