Avocado Pasta Salad Recipe – Creamy and Refreshing

Avocado Pasta Salad is a luscious and vibrant dish that’s perfect for any occasion. With creamy avocado dressing, tender pasta, and fresh veggies, this salad is a crowd-pleaser that’s both nutritious and satisfying. Serve it as a side dish or enjoy it as a light main course for lunch or dinner.

Kitchen Equipment Needed

• Large pot
• Strainer
• Large mixing bowl
• Blender or food processor
• Cutting board
• Knife

Ingredients

For the Salad:

• 12 oz rotini or bow-tie pasta
• 1 cup cherry tomatoes, halved
• 1 cup sweet corn (fresh, frozen, or canned)
• 1/2 red onion, finely chopped
• 1 cup cucumber, diced
• 1/4 cup fresh cilantro or parsley, chopped (optional)

For the Avocado Dressing:

• 2 large ripe avocados, peeled and pitted
• 2 tbsp lime juice (freshly squeezed)
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup plain Greek yogurt (optional, for extra creaminess)

Directions

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 cool.
2. Prepare the Vegetables:
   While the pasta cooks, chop the cherry tomatoes, onion, and cucumber. If using frozen corn, thaw it; if using fresh corn, cook it briefly.
3. Make the Dressing:
   In a blender or food processor, combine avocados, lime juice, olive oil, garlic, salt, black pepper, and Greek yogurt (if using). Blend until smooth and creamy.
4. Assemble the Salad:
   In a large mixing bowl, combine the cooked pasta, tomatoes, corn, onion, cucumber, and chopped herbs. Add the avocado dressing and toss gently to coat everything evenly.
5. Serve:
   Serve immediately or chill for 15-30 minutes before serving for a more refreshing salad.

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Nutrition (Per Serving)

Calories: 320
Protein: 8g
Carbohydrates: 45g
Fat: 12g
Sugar: 4g

Expert Tips

• Ripe Avocados: Ensure the avocados are perfectly ripe for a creamy dressing.
• Customize the Veggies: Add bell peppers, spinach, or shredded carrots for extra color and flavor.
• Chill Before Serving: Allowing the salad to chill enhances the flavors and makes it more refreshing.

FAQs

Can I make this salad ahead of time?
Yes, but keep the avocado dressing separate until just before serving to prevent browning.

What can I use instead of Greek yogurt?
You can use sour cream, a plant-based yogurt, or simply omit it for a lighter dressing.

Can I use a different type of pasta?
Absolutely! Use any pasta shape you like, such as penne, fusilli, or shells.

Storing & Reheating

Refrigerator: Store in an airtight container for up to 2 days. Note that the avocado dressing may darken slightly but will still taste great.

Freezer: Not recommended, as the avocado dressing does not freeze well.

Substitutions & Variations

• Gluten-Free: Use gluten-free pasta.
• Vegan: Omit the Greek yogurt or use a plant-based alternative.
• Spicy Kick: Add a pinch of chili flakes or diced jalapeños to the dressing for some heat.

Avocado Pasta Salad Recipe

Avocado Pasta Salad is a luscious and vibrant dish that's perfect for any occasion. With creamy avocado dressing, tender pasta, and fresh veggies, this salad is a crowd-pleaser that’s both nutritious and satisfying.

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Equipment

• Large pot
• - Strainer
• - Large mixing bowl
• - Blender or food processor
• - Cutting board
• - Knife

Ingredients

  

• **For the Salad:**
• - 12 oz rotini or bow-tie pasta
• - 1 cup cherry tomatoes halved
• - 1 cup sweet corn fresh, frozen, or canned
• - 1/2 red onion finely chopped
• - 1 cup cucumber diced
• - 1/4 cup fresh cilantro or parsley chopped (optional)
• **For the Avocado Dressing:**
• - 2 large ripe avocados peeled and pitted
• - 2 tbsp lime juice freshly squeezed
• - 1/4 cup olive oil
• - 1 clove garlic minced
• - 1/2 tsp salt adjust to taste
• - 1/4 tsp black pepper
• - 1/4 cup plain Greek yogurt optional, for extra creaminess

Instructions

 

• **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 cool.
• **Prepare the Vegetables:**
• While the pasta cooks, chop the cherry tomatoes, onion, and cucumber. If using frozen corn, thaw it; if using fresh corn, cook it briefly.
• **Make the Dressing:**
• In a blender or food processor, combine avocados, lime juice, olive oil, garlic, salt, black pepper, and Greek yogurt (if using). Blend until smooth and creamy.
• **Assemble the Salad:**
• In a large mixing bowl, combine the cooked pasta, tomatoes, corn, onion, cucumber, and chopped herbs. Add the avocado dressing and toss gently to coat everything evenly.
• **Serve:**
• Serve immediately or chill for 15-30 minutes before serving for a more refreshing salad.