I came across a post the other day for this Creamy Avocado Salad Dressing from Simply Scratch and knew I had to make this as soon as possible! Not only would this be delicious on a salad with some ice-cold, crisp romaine lettuce, but I thought it would taste great in a pasta salad, too. So I started thinking about the half box of Ditalini pasta I had left from making the Peas and Pasta recipe and just started putting the pasta salad together in my head. I wrote down my list of ingredients and headed out to the grocery store to pick up the few items I didn’t have on hand.
This Avocado dressing comes together very quickly (I used my NutriBullet to blend it) and can be adjusted for your personal taste and consistency. I simply boiled the rest of the pasta and drained it, then tossed it in a large bowl with my other ingredients, topped it with the dressing and stirred until everything was nicely coated. I topped it off with a few turns of the pepper mill and it was ready to serve. (I ate it right away and it was delicious, but of course you can place it in the refrigerator for a couple of hours if you prefer it to be nicely chilled).
You can alter this salad to include any ingredients you like, it’s very versatile. Don’t be afraid to experiment. I hope you’ll give a try at your next Summer gathering. And then stop back by and let me know how you liked it.
Avocado Pasta Salad
Serves: 8 – 10
Prep Time: 20 -30 minutes
Chill Time: 2 hours (optional)
For The Creamy Avocado Salad Dressing
1 clove garlic
1/2 Tablespoon fresh lime or lemon juice
3 Tablespoons olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1. In a mini food processor add the peeled clove of garlic, avocado, lime or lemon juice, olive oil, salt and pepper.
2. Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with a little bit of water until it reaches a desired consistency.
For The Pasta Salad
1/2 box small pasta such as Ditalini, Elbow, or Bowtie (can use Gluten free pasta) cooked to package directions
1 – 2 avocados, diced
2 ears of sweet corn, cut off the cob or 1 cup of frozen corn, thawed
2 green onions, thinly sliced
1 container grape tomatoes, sliced
2 small cans sliced black olives
1 batch of Creamy Avocado Salad Dressing (see above)
1. Place everything in a large bowl and stir to combine. Top with a few turns of the black pepper mill.
2. Let chill in the refrigerator for a couple of hours. Serve and enjoy.
Can be served alone or on a bed of crisp romaine lettuce.