Creamy Avocado Pasta Salad

Ingredients:

For the Salad:

12 oz (about 3 cups) pasta (rotini, penne, or bowtie)

1 cup cherry tomatoes (halved)

1 cucumber (diced)

1/2 red onion (thinly sliced)

1 cup corn kernels (fresh, canned, or frozen and thawed)

1/4 cup fresh cilantro or parsley (chopped)

Optional: 1/4 cup crumbled feta or shredded Parmesan cheese

For the Creamy Avocado Dressing:

2 ripe avocados (peeled, pitted, and mashed)

1/4 cup Greek yogurt (or dairy-free yogurt for vegan option)

2 tbsp olive oil

2 tbsp lime juice (freshly squeezed)

1 clove garlic (minced)

1 tsp Dijon mustard

Salt and pepper, to taste

Optional: 1/4 tsp chili flakes or cayenne pepper (for a spicy kick)

Instructions:

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

Transfer the pasta to a large mixing bowl and let cool.

Prepare the Dressing:

In a medium bowl, mash the avocados until smooth.

Mix in Greek yogurt, olive oil, lime juice, minced garlic, Dijon mustard, salt, and pepper. Whisk until creamy and smooth. Taste and adjust seasoning as needed.

Assemble the Salad:

Add the cherry tomatoes, cucumber, red onion, corn, and fresh herbs to the bowl of pasta.

Pour the creamy avocado dressing over the salad and toss gently to coat evenly.

Serve:

Transfer to a serving dish and garnish with extra chopped herbs, chili flakes, or cheese, if desired.

Serve immediately or refrigerate for up to 1 hour for a chilled salad.

Tips:

Make Ahead: Prepare the salad ingredients and dressing separately. Toss together just before serving to keep the avocado dressing fresh and vibrant.

Add Protein: Add grilled chicken, shrimp, or chickpeas for a more filling meal.

Keep the Avocado Fresh: If making ahead, add a