Description

This Avocado Pasta Salad is the ultimate creamy delight, made with ripe avocado, fresh veggies, and a zesty dressing. It’s a refreshing and filling dish with a smooth, creamy texture from the avocado, making it a crowd-pleaser for any occasion!

Ingredients

Scale

For the Salad:

8 oz pasta (penne, fusilli, or rotini work great)
1 large ripe avocado, diced
1 cup cherry tomatoes, halved
1 cucumber, diced
¼ cup red onion, finely chopped
¼ cup fresh cilantro or parsley, chopped
1 cup corn kernels (fresh, frozen, or canned)

For the Dressing:

½ cup Greek yogurt (or sour cream for extra creaminess)
2 tbsp olive oil
2 tbsp lime juice (or lemon juice)
1 tsp garlic powder
Salt and freshly ground black pepper, to taste
1 tsp chili flakes (optional, for a kick)

Instructions

1️⃣ Cook the Pasta:
Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down quickly. Set aside.

2️⃣ Make the Dressing:
In a small bowl, whisk together the Greek yogurt, olive oil, lime juice, garlic powder, chili flakes (if using), salt, and pepper. Adjust the seasoning to taste.

3️⃣ Prepare the Salad:
In a large bowl, combine the cooked pasta, diced avocado, cherry tomatoes, cucumber, red onion, and corn. Gently toss to combine, being careful not to mash the avocado.

4️⃣ Dress the Salad:
Pour the dressing over the pasta salad and toss everything gently to coat evenly. Add the chopped cilantro or parsley and give it one more toss.

5️⃣ Serve and Enjoy:
Serve immediately, or refrigerate for about 30 minutes to let the flavors meld. This salad can be served cold or at room temperature.

Notes

Make it Dairy-Free: Use a dairy-free yogurt alternative or avocado-based dressing if you’re avoiding dairy.
Veggie Variations: Feel free to add more veggies like bell peppers, olives, or shredded carrots to personalize your salad.
Extra Protein: Add grilled chicken, shrimp, or chickpeas for extra protein if you’d like to turn this salad into a more filling meal.
Avocado Tips: For the best texture, use a ripe avocado, but not overripe, as it will mash too easily.

Prep Time: 10 min
Cook Time: 10 min