Salsa Verde Pasta Saladby Rory
This recipe comes from former AllSpicer Piper and her mother, Sarah – We love it almost as much as we love them!
Salsa Verde Pasta Salad
Rated 5.0 stars by 1 users
16 oz. Farfalle (Bowtie) Pasta
16 oz. Package Frozen Roasted Corn (Available at Trader Joe's)
16 oz. Package Mini Heirloom Tomatoes
15 oz. Can Whole Black Olives (Drained)
2 Avocados (Peeled & Diced)
1 Tbsp. Baklouti Olive Oil
1 1/2 Tbsp. Fajita Seasoning
3 Tbsp. Salsa Verde Seasoning
Cook pasta according the package directions for al’dente pasta.
After removing the pasta from the heat, but before draining the water, add the package of frozen roasted corn. This will help to thaw the corn, while cooling the pasta. Drain and rinse with cold water. Add drained pasta and corn to a large mixing bowl.
Slice the mini tomatoes in half and add to the pasta mixture.
In a small bowl, whisk together the Baklouti Olive Oil, Fajita Seasoning, Salsa Verde Seasoning, and olive oil. Pour over pasta mixture and toss to coat.
Add diced avocado and olives and carefully (so as not to smoosh the avocado chunks) stir to combine.
Chill the pasta salad in the fridge for at least one hour, stirring one last time before serving.
This pasta salad is a great recipe to make up to a day or two ahead of serving – it keeps well, covered, in the fridge. But if you do plan to serve this more than an hour or two after making it, wait to peel and chop and add the avocado until right before serving, to avoid the avocado turning color.