Avocado Parsley Pasta Salad Recipe
Description:
This Avocado Parsley Pasta Salad is a rich and creamy side dish that combines the smoothness of ripe avocados with the freshness of parsley and the crunch of sweet corn. The conchiglie pasta serves as the perfect base, and the addition of tomatoes enhances the flavor, making it a deliciously refreshing dish. This easy-to-make recipe is perfect for a weeknight dinner and pairs wonderfully with grilled chicken or fish. Itโs a vegetarian delight, packed with nutrients, and will be a crowd favorite at your next gathering!
Cuisine: Italian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Conchiglie Pasta | 375 grams |
| Avocados | 2 ripe |
| Parsley leaves | 1/2 cup |
| Garlic | 2 cloves |
| Lemon juice | 2 tablespoons (freshly squeezed) |
| Salt | To taste |
| Whole Black Peppercorns | Freshly ground, to taste |
| Extra Virgin Olive Oil | 1/3 cup |
| Tomatoes | 1 cup, chopped |
| Del Monte Whole Corn Kernels | 1/2 cup, drained and rinsed |
Preparation & Cooking Times
| Activity | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
Instructions
-
Prepare the Avocados:
Begin by halving the ripe avocados. Remove the seeds and peel the skin. Scoop out the avocado pulp and set it aside for later use. -
Cook the Pasta:
In a large pot, bring water to a boil, adding a pinch of salt. Once boiling, add the conchiglie pasta and cook for 8-10 minutes until tender. Drain the pasta and set it aside to cool slightly. -
Cook the Corn (if using fresh):
While the pasta cooks, you can prepare the corn. If youโre using fresh corn kernels, boil them until tender. If you’re using canned corn, simply drain and rinse the kernels. -
Make the Avocado Paste:
In a blender, combine the avocado pulp, garlic cloves, and parsley leaves. Pulse until smooth, creating a creamy paste. Season with salt and freshly ground black pepper to taste. Add the freshly squeezed lemon juice and extra virgin olive oil to the blender and give everything a final quick mix. -
Assemble the Salad:
In a large mixing bowl, combine the cooked pasta, chopped tomatoes, and corn kernels. Pour the avocado mixture over the pasta and vegetables, then toss gently to coat everything evenly with the creamy avocado dressing. -
Serve:
Transfer the avocado parsley pasta salad to a serving bowl. This dish can be served immediately or chilled for an hour for even more enhanced flavors.
Serving Suggestion:
Pair this delightful Avocado Parsley Pasta Salad with a refreshing Tangy Lime and Salmon Recipe and a chilled Blueberry and Lemon Iced Tea for a wholesome weeknight dinner.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 5g |
| Carbohydrates | 30g |
| Fiber | 6g |
| Fat | 15g |
| Sodium | 200mg |
| Sugar | 3g |
This recipe offers a balanced combination of healthy fats from the avocado and olive oil, fiber from the pasta and corn, and a burst of freshness from the parsley and tomatoes. Itโs a satisfying and guilt-free side dish that complements a variety of main courses. Enjoy the creamy goodness of the avocado mixed with the vibrant flavors of fresh ingredients!
This Avocado Parsley Pasta Salad is a fantastic choice for a light and healthy meal or a flavorful side at your next family gathering. Itโs easy to make, packed with nutritious ingredients, and will leave everyone asking for the recipe!
