Avocado Pasta Salad
A refreshing and creamy avocado pasta salad with crisp vegetables and a velvety avocado dressing. Perfect as a quick lunch, vegetarian main, or summer side dish
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Ingredients
8 ounces of pasta (fusilli, penne, or rotini)
2 ripe avocados, peeled and pitted
2 cups cherry tomatoes, halved
1 cup canned corn kernels, drained
1 cup diced cucumber
½ cup diced red onion
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
¼ cup chopped fresh cilantro (optional; can substitute basil or parsley)
Instructions
- Cook pasta in salted water according to package instructions (about 8–10 minutes); drain and rinse under cold water.
- In a bowl, mash avocados and mix in garlic, lemon juice, salt, and pepper. Drizzle in olive oil while mixing.
- Halve cherry tomatoes, dice cucumber, drain corn, and dice red onion (soak onion in cold water for milder taste).
- In a large bowl, combine pasta, tomatoes, cucumber, corn, and red onion.
- Add avocado dressing and toss gently to coat evenly.
- Sprinkle with chopped cilantro or preferred herbs.
- Adjust seasoning if needed and serve immediately or refrigerate.
Notes
- Add protein like grilled chicken, shrimp, tofu, or roasted chickpeas.
- For spice, add jalapeños or red pepper flakes.
- Include cheese like feta or Parmesan if desired.
- Toss in greens like arugula or spinach for extra freshness.
- Use gluten-free or whole wheat pasta for dietary needs.
Find it online: https://cookingwithsarah.com/avocado-pasta-salad/
