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.
Nutrition Facts
Creamy Avocado Pasta Salad
Amount per Serving
Calories
433
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Sodium
414
mg
18
%
Potassium
960
mg
27
%
Carbohydrates
64
g
21
%
Fiber
11
g
46
%
Sugar
5
g
6
%
Protein
12
g
24
%
Vitamin A
2075
IU
42
%
Vitamin C
36.5
mg
44
%
Calcium
49
mg
5
%
Iron
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.