Description
This Avocado Pasta Salad is creamy, fresh, and packed with flavor. Perfect for picnics, barbecues, or a light lunch, the creamy avocado dressing pairs beautifully with tender pasta and vibrant vegetables. A healthy and satisfying dish everyone will love!
Ingredients
For the salad:
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12 oz rotini or penne pasta
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1 ½ cups cherry tomatoes, halved
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1 cup cucumber, diced
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1 red bell pepper, diced
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½ red onion, finely chopped
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1 cup corn kernels (fresh, frozen, or canned)
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½ cup feta cheese, crumbled (optional)
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¼ cup chopped fresh cilantro or parsley
For the avocado dressing:
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2 ripe avocados, peeled and pitted
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2 tbsp olive oil
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2 tbsp lemon juice (or lime juice)
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1 garlic clove, minced
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½ tsp cumin (optional)
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Salt and pepper to taste
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2–4 tbsp water (to thin, as needed)
Instructions
1️⃣ 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, rinse under cold water, and set aside.
2️⃣ Prepare the dressing:
In a blender or food processor, combine avocados, olive oil, lemon juice, minced garlic, cumin, salt, and pepper. Blend until smooth and creamy. Add water, one tablespoon at a time, until desired consistency is reached.
3️⃣ Prep the vegetables:
While the pasta cools, chop the cherry tomatoes, cucumber, bell pepper, red onion, and cilantro.
4️⃣ Combine the salad:
In a large bowl, add the cooked pasta, chopped vegetables, corn, and feta cheese (if using). Pour the avocado dressing over the top and gently toss everything together until well coated.
5️⃣ Chill:
Cover and refrigerate for at least 30 minutes to let the flavors meld.
6️⃣ Garnish and serve:
Before serving, give it a gentle stir. Garnish with extra cilantro and a few crumbles of feta, if desired.
Notes
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Best served the same day since avocado can brown over time.
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You can add grilled chicken, shrimp, or chickpeas for extra protein.
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Squeeze extra lemon juice on top right before serving to keep the salad bright and fresh.
- Prep Time: 20 min
- Cook Time: 10 min