This pasta salad is wonderful on a hot day, and the almonds and avocado go great together!
Avocado Pasta Salad
|1 package (1 lb.) Rotini pasta, cooked according to package, rinsed with cold water and drained|
|1 can (15 1/4 oz) whole kernel corn|
|1/2 cup slivered almonds, toasted|
|2 cups shredded mild or sharp cheddar cheese|
|1 cup Ranch dressing|
|1 cup Italian dressing|
|1/2 tsp lemon juice|
|2-3 large ripe avocados, seeded, peeled, and mashed with a fork|
|2 tomatoes, seeded and diced|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
In a large bowl, mix together pasta, corn, almonds, and cheese. Set aside. In a small bowl, mix together Ranch dressing, Italian dressing, lemon juice, and avocados with a fork until well blended. Pour over pasta mixture and toss to coat. Add tomatoes to pasta mixture and gently toss to coat. Serve. Refrigerated any leftovers in a air-tight container. Optional: Add diced cucumbers or even roasted bell peppers and onion for a little something different.