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Avocado Pasta Salad

Avocado pasta salad with creamy avocado dressing coats penne or rotini for a fresh, green, creamy texture. Chilled for about an hour, it pairs avocado, lime, cherry tomatoes, corn, and cilantro for a healthy pasta salad.
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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: 460
Ingredients Method Notes

Ingredients
  

Penne or rotini pasta
  • 1 lb penne or rotini pasta
Avocado dressing base
  • 2 ripe avocados Ripe for smooth blending; flesh should yield easily.
  • 0.25 cup lime juice
  • 0.25 cup olive oil
  • 2 cloves garlic, minced Use fresh garlic for best flavor.
  • 0.5 tsp salt To taste; start with about 1/2 tsp and adjust.
  • 0.5 tsp pepper To taste; start with about 1/2 tsp and adjust.
Salad mix-ins
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels
  • 0.5 cup red onion, diced
  • 0.25 cup cilantro, chopped Reserve a bit for topping before serving.

Method
 

Cook and chill the pasta
  1. Cook the penne or rotini pasta according to package directions, until tender to the bite. Drain and rinse with cold water until the pasta feels cool and not sticky.
Make the creamy avocado dressing
  1. Blend ripe avocados, lime juice, olive oil, garlic, salt, and pepper until smooth and creamy. Stop once the dressing is thick and uniform with no visible avocado chunks.
Assemble the salad
  1. Combine the pasta, cherry tomatoes, corn kernels, and red onion in a large bowl. Toss gently just to distribute the ingredients evenly.
Coat and refrigerate
  1. Add the avocado dressing and toss to coat evenly, so the pasta is fully green. If needed, add a splash of water to loosen the dressing for better coverage.
Serve
  1. Refrigerate for up to 1 hour, keeping the salad covered. The avocado may brown if stored longer, so aim to serve within that window.
  2. Top with fresh cilantro before serving. Add it right at serving time for a bright, green finish.

Notes

For the creamiest texture, use ripe avocados and blend until the dressing is fully smooth before mixing with the pasta. Store covered in the refrigerator for up to 24 hours, but keep in mind the avocado may brown after about 1 hour; for best color, chill no longer than suggested. Freezing is not recommended due to texture changes in avocado. For a gluten-free swap, use gluten-free penne or rotini and follow the package cook time.