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.
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.