Healthy Avocado Pasta Salad
A delicious and vibrant pasta salad featuring avocados, cherry tomatoes, and spices, perfect for a healthy meal.
Equipment
- Food processor
- Saute pan
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
- 8 oz pasta high quality wheat or gluten free
- 2 tbsp olive oil for sautéing and dressing
- 1 red onion small, diced, adds flavor
- 1 can whole kernel corn drained & rinsed, sweet flavor
- 2 cups cherry tomatoes cut in half lengthwise, fresh bite
- cilantro ½ bunch, chopped, enhances flavor
- Salt to taste
- pepper to taste
Instructions
- Boil up some water in a large pot, and toss the pasta in once it’s bubbling away. Cook until it is tender but still has a bit of bite, about 10 minutes. You will know it is ready when it looks nicely plump. Avoid overcooking to prevent mushy pasta.
- After the pasta is finished cooking, drain it and give it a quick rinse under cold water to prevent sticking. While it is still warm, drizzle in some olive oil and toss it gently. Skipping the oil can lead to sticky pasta strands.
- In a skillet over medium heat, add a splash of olive oil. Sauté the diced red onion until it is soft and slightly translucent. The aroma of the onion cooking will fill your kitchen. Avoid browning them too much to prevent a bitter taste.
- Stir in the drained corn and halved cherry tomatoes and sauté together for just a few minutes. You want them warmed but still crisp; keep stirring occasionally to ensure even cooking.
- In a large bowl, mix the sautéed vegetables with the pasta. Then fold in the chopped cilantro for a fresh flavor burst. The warm pasta helps the flavors meld together beautifully. Be gentle to avoid mashing the ingredients.
- Place the salad in the fridge for about 30 minutes, allowing the flavors to mix and intensify. Give it a taste before serving; you may want to add more seasoning if it tastes a bit flat.
Notes
Store leftovers in an airtight container in the fridge for up to 4-5 days. To keep the pasta salad from sticking together after cooking, toss it with a tablespoon of olive oil immediately after draining. If the dressing turns out too thick, thin it with a splash of water or an extra teaspoon of lemon juice for a smoother consistency. If the salad tastes bland, increase seasoning and add more fresh herbs like basil or parsley for a flavor boost.