Creamy Vegan Pasta Salad

Creamy Vegan Pasta Salad. 

Ingredients:

• 12 ounces rotini pasta
• 1 ripe avocado, peeled 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 almondmilk
• Juice of 1 lemon
• 1 garlic clove

Salt and pepper, to taste

• 1 tablespoon extra-virgin olive oil

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. You can thaw the frozen corn in the pasta cooking water in the last 3-4 minutes of cooking time.

2. 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.

3. In a large bowl, toss the pasta with the dressing, tomatoes, corn and avocados. Garnish with fresh basil and serve immediately.

Recipe by @feelgoodfoodie