Soft pasta, sauteed corn and onion, fresh tomatoes, and chopped cilantro are coated in a creamy vegan avocado dressing. The result is a fresh and light summer pasta salad bursting with flavor!
Ingredients
Pasta Salad:
- 8 oz pasta
- 2 tbsp olive oil
- 1 ea small red onion diced
- 1 can whole kernel corn drained & rinsed
- 2 cups cherry tomatoes cut in half lengthwise
- ½ bunch cilantro chopped
Avocado Dressing:
- 1 ea ripe avocado
- 2 tbsp olive oil
- ¼ cup fresh basil
- ¼ cup fresh cilantro
- 1 clove garlic peeled
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp salt
- black pepper to taste
Instructions
- Cook pasta according to package instructions.
- While pasta is cooking, make your sauce by adding all ingredients to a small food processor or use a hand blender until combined and dressing is smooth. When pasta has finished cooking, drain, add your sauce, and stir to combine.
- To a large sauté pan, add 2 tbsp of olive oil over medium heat. Once hot, add diced red onion and cook for 3-4 minutes or until onion starts to brown.
- Add drained & rinsed corn kernels to pan and cook for an additional 5-8 minutes, until corn starts to brown.
- Add sautéed onion/corn to a bowl of cooked pasta, along with cherry tomatoes and chopped fresh cilantro. Serve immediately or chill and eat later. Can also be reheated and served warm.
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