Avocado Pasta Salad

Ingredients

12 ounces rotini pasta or other short cut pasta
1 ripe avocado peeled, stone and chopped
1 cup cherry tomatoes halved
1 cup frozen corn thawed
Fresh basil for serving

Dressing

2 ripe avocados peeled and cored
1 cup baby spinach
1/2 cup almond milk
Juice of 1 lemon
1 garlic clove
Salt and pepper to taste
1 tablespoon extra-virgin olive oil

Instructions

In a large pot of boiling salted water, cook pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well. You can thaw the frozen corn in the pasta cooking water in the last 3-4 minutes of cooking time.
To make the avocado dressing, combine the avocados, spinach, almond milk, olive oil, lemon juice and garlic to a blender or food processor. Season with salt and pepper. With the motor running, add olive oil slowly until dressing is emulsified, smooth and creamy.
In a large bowl, toss the pasta with the dressing, tomatoes, corn and avocados. Garnish with fresh basil and serve immediately.

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