Use up those vine-ripened tomatoes and sweet summertime corn on the cob with this creamy avocado pasta salad. Made using fresh and in-season produce, this simple and satisfying meal is perfect for hot summer evenings when you don’t want to heat up your home. It’s vegan, oil-free, nut-free, ready in less than 20 minutes and made from fewer than 10 ingredients.
Why you’ll love it
Who doesn’t love pasta loaded with fresh summer produce and coated in a creamy sauce? Right! No one that’s who! So if this sounds at all like something you think you’d like to make for dinner tonight here are just a few other reasons you might want to consider it
What you’ll need
First of all…pasta. I mean, do I really even need to say more? Use your favorite type of pasta here (regular, whole-wheat, gluten-free) but I highly recommend sticking with a penne shape. It’ll just hold the sauce better.
Secondly, the avocados. It’s of the utmost importance that you use perfectly ripe avocados here. We don’t want hard avocados or avocados that are (sadly) past their prime. In order to get that gorgeous bright green, creamy avocado sauce you need to start with, well…bright green and perfectly ripe avocados.
Corn on the Cob
Next up, the corn. You could totally use thawed frozen corn if it just so happens to not be corn season right now. But, if it’s summer, please do yourself a favor and buy an ear of corn. It’s cheap, it’s sweet, and it’s fun to shuck. To prepare your fresh ear of corn, boil that sucker for about 5-7 minutes until has turned a beautiful golden yellow. Then, remove it from the water and grill it. Use your outdoor grill or grill pan (I use one similar to this for all my quick, in-door grilling needs) to give it some char marks. Then carefully, with a nice sharp knife, remove the kernels from the cob. And let me tell you, the larger the chunks of corn, the better.
Mini Heirloom Tomatoes
Finally, the tomatoes. Now, I have nothing against steak, roma, kumato, or grape tomatoes. But there’s just something about the small, sweet, and, let’s admit it, adorably cute mini heirloom tomato. And that’s what I like to use here. If all you’ve got are larger tomatoes, that’s totally cool. Just chop them up into smaller pieces. You’ll still be satisfied with this meal. I promise.
Now let’s make some pasta!
Bring a pot of water to a boil and cook pasta according to package directions.
In the bowl of the food processor, add the avocado, nutritional yeast, garlic, lemon juice, basil and water. Blend until smooth stopping to scrape down the sides as necessary. If the sauce is too thick, add more water 1 tbsp at a time until desired consistancy is reached.
Drain the cooked pasta. To the pot, add the avocado sauce and add back in the drained pasta. Toss to coat and add in the halved tomatoes and corn. Stir to combine. Garnish with more fresh basil and red chili pepper flakes if desired.
This is the perfect summer meal. It’s quick, simple, and you don’t need to heat up the oven. Now go and use up all that delicious summertime produce and let me know what you think of this creamy avocado pasta salad. Enjoy friends.
Ingredient Health Benefits
Avocado- monounsaturated fat, protein, potassium, magnesium, folic acid, B vitamins, vitamin E, vitamin K
Basil- phytochemicals, volatile oils (antibacterial properties)
Corn- fiber, B1, folate, vitamin C, pantothenic acid, phyochemicals have heart health and cancer-fighting properties
Lemon- vitamin C, vitamin A, calcium, potassium
Tomatoes- vitamin C, potassium, polyphenols
you might also enjoy
Creamy Avocado Pasta Salad
- Food Processor
- 2 small avocados, halved and pitted
- 1 tbsp nutritional yeast
- 2 cloves garlic, minced
- ½ tbsp lemon juice
- ½ cup fresh basil, packed
- water, as needed
- 8.8 oz penne pasta, gluten-free if necessary
- 1 pint mini hierloom tomoatoes, halved
- 1 ear corn, thawed from frozen or fresh cooked and removed from the cob
- Bring a pot of water to a boil and cook pasta according to package directions.
- In the bowl of the food processor, add the avocado, nutritional yeast, garlic, lemon juice, and basil. Blend until smooth stopping to scrape down the sides as necessary. If the sauce is too thick, add water 1 tbsp at a time until desired consistancy is reached.
- Drain the cooked pasta. To the pot, add the avocado sauce and add back in the drained pasta. Toss to coat and add in the halved tomatoes and corn. Stir to combine. Garnish with more fresh basil and red chili pepper flakes if desired.