Pasta Salad with Avocado Cream Sauce
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- 1/2 box bow tie pasta
- 3 ripe avocados
- 1 clove garlic
- 1 large basil leaf
- 2 tablespoons lemon juice (about one lemon)
- 2 ears of corn
- 1 cup cherry tomatoes, quartered
- 2 tablespoons chives, thinly chopped (plus extra for garnish)
- Bring a pot of heavily salted water to a boil (it should taste like the ocean)
- In a food processor, combine your avocados, garlic, basil, and lemon juice
- Pulse until this has combined and then, with the food processor on, drizzle in water until the sauce has reached the consistency you desire (somewhere between 1/2 – 3/4 cups water)
- Season to taste with salt and pepper. Set the sauce aside
- Brush your corn with olive oil, sprinkle with salt and pepper, and cook over a grill pan (or actual grill) until the kernels are tender
- Chop your cherry tomatoes into quarters
- When your pasta is done cooking, drain it in a colander and run the pasta under cold water until it is completely cool
- Place the pasta in a bowl and top with the avocado sauce (you might have a decent amount of sauce left over – it depends how saucy or dry you prefer your pasta salad)
- Remove the corn kernels from the ears using a knife, and add the corn to the pasta salad along with the cherry tomatoes and chives
- Season to taste with salt and pepper
