Corn, Zucchini, and Avocado Pasta Salad

• Vegan

• Produce

  • 2 2 cups zucchini, small heaping
  • 1 Avocado, large
  • 1 can Corn
  • 1 1/2 cups Tomatoes

• Condiments

  • 1 tbsp Lemon juice
  • 1 bottle Zesty italian dressing

• Pasta & Grains

  • 1 package Tricolor rotini pasta

• Baking & Spices

  • 1 Salt and pepper

Found on chelseasmessyapron.com

Description

Directions

• Prepare the pasta according to package directions. Drain, rinse under cool water, and set aside in a large bowl.
• Drain and rinse the corn (or cut it off a cob) and chop the zucchini. If you rinsed canned corn, dry it off well.
• In a nonstick skillet or cast-iron skillet (preferred), place the corn and chopped zucchini. Do not add any oil or butter but try to spread it in an even layer. Sprinkle with salt and pepper as desired and allow it to sit without stirring over medium-high heat. Let the corn and zucchini roast for a few minutes before stirring. Continue to let it sit in between stirring it until the corn and zucchini are lightly browned and roasted outside.
• Meanwhile, slice or chop tomatoes (I used vine-ripened), and an avocado.
• Toss the avocado with lemon juice.
• Allow the corn and zucchini to cool and then toss it with the cooled pasta. Add in the tomato and avocado.
• Pour half of the bottle of Italian dressing and toss well. Add salt and pepper if desired.
• Cover and place in the fridge for 1-2 hours. (optional, but allows a great meld of flavors)
• When ready to serve (or if not placing it in the fridge first), pour the remaining dressing in the salad (or to your taste preference) and top with fresh shredded basil and parmesan cheese if desired.
• Enjoy immediately.