Summer Vegetable Pasta with Dressing
A Summer Vegetable Pasta with Dressing includes sauteed vegetables, beans and topped with a creamy homemade avocado dressing.
Equipment
- 1 Blender
Ingredients
The Salad
- 1 8 oz. Pasta I used a gluten free pasta. Add more pasta if you like.
- 1 15 oz. Can Black Beans
- 1 10 oz. Frozen Corn If using fresh corn, about 2 to 3 ears of corn or about 2 cups.
- 1/4 Cup Onion I used a shallot or pick you favorite sweet onion.
- 1 Bell Pepper Red, yellow or orange colored bell pepper.
The Dressing
- 2 Avocados
- 1 1/2 Cup Plant Based Milk I used unsweetened plain almond milk.
- 1 1/2 Tbsp Lemon or Lime Juice
- 1 1/2 tsp Salt
- 1 1/2 tsp Sriracha Sauce
- 1/2 tsp Cilantro Dried or fresh.
Instructions
The Salad
- Cook the pasta to the package directions.
- Frozen or fresh corn, cook the corn, once done, set aside.
- Once the pasta is done, drain and add to a large serving bowl. Set aside.
- Drain and rinse the canned black beans, then add to the pasta.
- Clean and dice the onion and bell pepper.
- Add oil, onion, bell pepper, and cooked corn to a medium sized skillet and saute until cooked to desired tenderness or until soft.
- Pour the cooked vegetables into the bowl with the pasta, stir and set aside.
The Dressing
- Cut the avocado in half, remove the seed, scoop out the flesh inside and add to a blender.
- Add the milk, lemon or lime juice, salt, sriracha sauce, and the cilantro into the blender.
- Blend until smooth and creamy.
- Pour the dressing onto the pasta right before serving.
- When serving, scoop onto a bed of lettuce or into a bowl, then garnish with sliced grape sized tomatoes and olives.