This avocado pasta salad is a celebration of fresh ingredients and bold flavors. With a creamy avocado dressing that’s silky smooth and packed with nutrients, it’s the perfect balance of indulgence and healthiness. Tossed with vibrant vegetables and your favorite pasta, this salad can be a refreshing side dish or a satisfying main course.
Whether you’re prepping for a summer barbecue, a picnic, or just a wholesome weekday lunch, this recipe is a showstopper that’ll have everyone asking for seconds.
Why You’ll Love This Recipe
- Creamy Without the Guilt: The avocado-based dressing is rich and luscious but made without heavy cream or mayonnaise.
- Packed with Veggies: Every bite is full of colorful, crunchy vegetables.
- Quick and Easy: Ready in just 20 minutes, it’s a great last-minute dish.
- Customizable: Add your favorite proteins or switch up the veggies to make it your own.
Ingredients You’ll Need
For the Salad:
- 12 oz pasta (rotini, penne, or bowtie work best)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1 cup corn kernels (fresh, frozen, or canned)
- ½ cup red onion (finely diced)
- 1 cup fresh spinach or arugula (chopped)
- ½ cup feta cheese (crumbled, optional)
For the Creamy Avocado Dressing:
- 2 ripe avocados (pitted and peeled)
- ¼ cup olive oil
- 3 tbsp lime juice (or lemon juice)
- 1 clove garlic (minced)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh cilantro or parsley (chopped)
How to Make Avocado Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
Pro Tip: Rinsing the pasta in cold water not only cools it but also helps prevent it from sticking together.
Step 2: Make the Creamy Avocado Dressing
In a blender or food processor, combine the avocado flesh, olive oil, lime juice, garlic, salt, pepper, and fresh cilantro or parsley. Blend until smooth and creamy. Taste and adjust the seasoning, adding more lime juice for tanginess or salt if needed.
Pro Tip: If the dressing is too thick, add a tablespoon of water or more olive oil to reach your desired consistency.
Step 3: Assemble the Salad
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, diced cucumber, corn kernels, red onion, and chopped spinach or arugula.
Pour the creamy avocado dressing over the salad and toss until all the ingredients are evenly coated.
Step 4: Serve and Enjoy
If desired, sprinkle crumbled feta cheese over the top for an added layer of flavor. Serve immediately for the freshest taste. Alternatively, refrigerate the salad for up to 2 hours to let the flavors meld before serving.
Helpful Tips
- For Added Protein: Toss in grilled chicken, shrimp, or chickpeas to make this salad more filling.
- Keep It Fresh: To prevent the avocado dressing from browning, cover the salad tightly with plastic wrap, pressing it against the surface, before storing.
- Make It Vegan: Skip the feta cheese or use a plant-based alternative for a fully vegan dish.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad, Side Dish, Main Course
- Method: Tossing
- Cuisine: American, Mediterranean-inspired
- Diet: Vegetarian
Note
- This salad tastes best fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The dressing may darken slightly due to the avocado, but it will still be delicious.
- Switch up the veggies! Try bell peppers, shredded carrots, or even roasted zucchini for extra variety.
Nutritional Information (Per Serving)
- Calories: ~300 kcal
- Carbohydrates: 35g
- Protein: 8g
- Fat: 15g
- Fiber: 6g
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! Assemble the salad and keep the dressing separate until ready to serve. Toss everything together just before serving for the freshest flavor and texture.
What other pasta shapes work well?
Fusilli, farfalle, or even elbow macaroni are great alternatives to rotini or penne.
Can I use frozen corn?
Absolutely! If using frozen corn, thaw it under warm running water before adding it to the salad.
Related Recipes
If you love this avocado pasta salad, you’ll enjoy these fresh and creamy favorites:
Conclusion
Avocado pasta salad is a creamy, refreshing dish that brings together the best of fresh vegetables and a luscious avocado dressing. Whether you’re hosting a summer gathering, meal prepping for the week, or looking for a quick and healthy meal, this salad is the perfect fit. So grab your favorite pasta, whip up that avocado dressing, and get ready to enjoy a bowl of vibrant, delicious goodness!
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Avocado Pasta Salad – Creamy, Fresh, and Oh-So Delicious!
Description
This avocado pasta salad is a celebration of fresh ingredients and bold flavors. With a creamy avocado dressing that’s silky smooth and packed with nutrients, it’s the perfect balance of indulgence and healthiness. Tossed with vibrant vegetables and your favorite pasta, this salad can be a refreshing side dish or a satisfying main course.
Whether you’re prepping for a summer barbecue, a picnic, or just a wholesome weekday lunch, this recipe is a showstopper that’ll have everyone asking for seconds.
Ingredients
For the Salad:
- 12 oz pasta (rotini, penne, or bowtie work best)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1 cup corn kernels (fresh, frozen, or canned)
- ½ cup red onion (finely diced)
- 1 cup fresh spinach or arugula (chopped)
- ½ cup feta cheese (crumbled, optional)
For the Creamy Avocado Dressing:
- 2 ripe avocados (pitted and peeled)
- ¼ cup olive oil
- 3 tbsp lime juice (or lemon juice)
- 1 clove garlic (minced)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh cilantro or parsley (chopped)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
Pro Tip: Rinsing the pasta in cold water not only cools it but also helps prevent it from sticking together.
Step 2: Make the Creamy Avocado Dressing
In a blender or food processor, combine the avocado flesh, olive oil, lime juice, garlic, salt, pepper, and fresh cilantro or parsley. Blend until smooth and creamy. Taste and adjust the seasoning, adding more lime juice for tanginess or salt if needed.
Pro Tip: If the dressing is too thick, add a tablespoon of water or more olive oil to reach your desired consistency.
Step 3: Assemble the Salad
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, diced cucumber, corn kernels, red onion, and chopped spinach or arugula.
Pour the creamy avocado dressing over the salad and toss until all the ingredients are evenly coated.
Step 4: Serve and Enjoy
If desired, sprinkle crumbled feta cheese over the top for an added layer of flavor. Serve immediately for the freshest taste. Alternatively, refrigerate the salad for up to 2 hours to let the flavors meld before serving.
Notes
- This salad tastes best fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The dressing may darken slightly due to the avocado, but it will still be delicious.
- Switch up the veggies! Try bell peppers, shredded carrots, or even roasted zucchini for extra variety.
