Go Back

Avocado Pasta Salad

Avocado pasta salad with creamy avocado dressing coats penne or rotini for a silky, bright finish. Fresh cherry tomatoes, corn, red onion, and cilantro make it a lime pasta salad you can chill and serve.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad Base
  • 1 lb penne or rotini pasta
  • 2 ripe avocados
  • 0.25 cup lime juice
  • 0.25 cup olive oil
  • 2 clove garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels
  • 0.5 cup red onion, diced
  • 0.25 cup cilantro, chopped
  • 1 salt and pepper to taste

Equipment

  • 1 stand mixer

Method
 

Cook and chill
  1. Cook the penne or rotini pasta according to package directions until tender, then drain and rinse with cold water to stop the cooking. Keep it cool so the salad stays fresh and not sticky.
  2. Blend the ripe avocados, lime juice, olive oil, minced garlic, salt, and pepper until smooth and creamy. Stop once the dressing looks uniformly green and glossy.
  3. Combine the cooked pasta, cherry tomatoes, corn kernels, and red onion in a large bowl. Toss gently just to distribute the vegetables.
  4. Add the avocado dressing and toss to coat evenly so the pasta is lightly green throughout. Scrape the sides to include all the creamy dressing.
  5. Refrigerate the avocado pasta salad for up to 1 hour, then top with fresh cilantro before serving. If it’s stored longer, the avocado may brown.

Notes

Pro tip: Rinse the pasta with cold water right after draining to help keep the texture firm, then toss promptly with the avocado dressing for best coating. Refrigerate in an airtight container for up to 24 hours (color may darken as the avocado browns). Freezing is not recommended. For a lighter option, use whole-wheat pasta and reduce the olive oil to 2 tbsp while blending the dressing.