Creamy Avocado Pasta Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 376
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 54
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 10
- Cholesterol
- 11
- Sodium
- 489
- Total: 30 min
- Active: 25 min
Ingredients
Kosher salt and freshly ground black pepper
1 pound rotini pasta
2 cups small broccoli florets
1 cup frozen roasted corn
1 large avocado
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup fresh cilantro leaves
1/2 teaspoon smoked paprika
1 clove garlic
1 lime, zested and juiced
1/2 bunch fresh chives, roughly chopped
1 cup cherry tomatoes, halved
5 radishes, cut into matchsticks
1/2 small red onion, chopped
One 7-ounce can green chiles, drained
Directions
Special equipment:
a high-powered blender- Bring a large pot of salted water to a boil. Cook the pasta to al dente, then add the broccoli and frozen corn to the pot for the last minute of cooking. Drain the pasta and vegetables and set aside to cool slightly.
- Add the avocado, sour cream, mayo, cilantro, smoked paprika, garlic, lime zest and juice and chives to a high-powered blender. Cover the blender and blend on high until completely smooth. Add salt and pepper to taste.
- Pour the dressing into a large serving bowl. Add the cooked pasta, broccoli, corn, tomatoes, radishes, red onion and chiles to the dressing and toss to combine. Add salt and pepper to taste. Serve.