### TranslatedIngredients: 375 grams Conchiglie Pasta,2 Avocados - ripe,1/2 cup Parsley leaves,2 cloves Garlic,2 tablespoons Lemon juice - freshly squeezed,Salt - to taste,Whole Black Peppercorns - freshly ground,1/3 cup Extra Virgin Olive Oil,1 cup Tomatoes - chopped,1/2 cup Del Monte Whole Corn Kernels - drained and rinsed ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 3 ### Cuisine: Italian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To prepare Avocado Parsley Pasta Salad Recipe, halve the avocados, de seed and peel them to obtain a pulp.Boil pasta in enough water and a pinch of salt for 8-10 minutes, drain and keep aside.I used canned corn kernels but you can always take the packaged ones and boil them till they are soft and tender. Add pasta, tomatoes and Corn kernels together in a bowl.In a blender add avocado pulp, along with a few cloves of garlic and parsley.Pulse in a blender to form a smooth paste.Once it is pulsed, sprinkle some salt and pepper .Squeeze in some lemon juice and olive oil and give it a once last mix.Mix this paste with the pasta mixture evenly. Serve Avocado Parsley Pasta Salad Recipe along with Tangy Lime And Salmon Recipe and Blueberry and Lemon Iced Tea for a weeknight dinner.