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🥑 Introduction
Pasta salad is a staple for picnics, potlucks, and light weekday meals — but what if we gave it a nutritious, creamy upgrade? Enter: the Avocado Pasta Salad. This recipe brings together the richness of ripe avocados with al dente pasta, crunchy veggies, and a zesty lime dressing. Not only is it quick to prepare, but it’s also packed with flavor and heart-healthy fats. Whether you're looking for a meatless main or a vibrant side dish, this salad delivers freshness in every bite.
🍝 Ingredients:
For the salad:
250g (about 9 oz) pasta (fusilli, rotini, or penne work well)
1 ripe avocado, peeled and pitted
1 small red onion, finely chopped
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup sweet corn (canned or fresh)
1/4 cup fresh cilantro or parsley, chopped
Salt and pepper to taste
For the avocado dressing:
1 large ripe avocado
Juice of 1 lime
2 tbsp olive oil
1 garlic clove, minced
1 tbsp Greek yogurt or plant-based alternative (optional for extra creaminess)
Salt and pepper to taste
👩🍳 Preparation:
Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside to cool.
In a large mixing bowl, combine the chopped red onion, cherry tomatoes, cucumber, corn, and herbs.
In a blender or food processor, blend the dressing ingredients until smooth and creamy. Adjust seasoning to taste.
Add the cooked pasta and diced avocado to the bowl of vegetables. Pour the avocado dressing over everything.
Toss gently until the salad is evenly coated. Be careful not to mash the avocado chunks.
Chill for at least 30 minutes before serving for best flavor.
🍽️ Tips for Presentation and Conservation:
Serve in a clear glass bowl to show off the colorful layers.
Garnish with lime wedges and a sprinkle of chili flakes or pumpkin seeds for texture.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The lime in the dressing helps keep the avocado green, but for best appearance, consume the same day.
🔄 Variation:
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