If you’re looking for a fresh, creamy, and vibrant salad that’s easy to make and perfect for warm days, this Avocado Pasta Salad is just what you need. Combining the richness of avocado with the bite of al dente pasta and the sweetness of corn and tomatoes, it’s a summer delight you can bring to picnics, potlucks, or simply enjoy as a healthy meal.
Why We Love This Avocado Pasta Salad
There are many reasons this salad is a winner. First, it’s incredibly creamy and flavorful, thanks to the avocado-based dressing that coats every bite of pasta beautifully. Unlike heavy mayonnaise-based salads, this one feels light and refreshing, making it ideal for summer.
Second, the ingredients are simple and wholesome — no complicated steps or hard-to-find items. You get the natural sweetness of cherry tomatoes and corn mixed with fresh herbs, creating a bright, colorful dish that looks as good as it tastes.
Third, it’s versatile and friendly to various diets. Whether you’re gluten-free, vegan, or just seeking a wholesome meal, this salad fits right in. Plus, it stores well for a day or two, so you can prep ahead and enjoy throughout the week.
Ingredients for Avocado Pasta Salad
Here’s everything you’ll need to create this delicious salad. The measurements are clear so you can prepare just the right amount for six servings.
- 12 ounces rotini pasta or any short-cut pasta you prefer
- 1 avocado, peeled, pitted, and chopped
- 1 cup cherry tomatoes, halved
- 1 cup frozen corn, thawed
- Fresh basil leaves for garnish
For the creamy dressing:
- 2 avocados, peeled and cored
- 1 cup baby spinach leaves
- 1/2 cup almond milk (or any plant-based milk)
- Juice of 1 lemon
- 1 garlic clove
- Salt and pepper to taste
- 1 tablespoon extra-virgin olive oil
How to Make Avocado Pasta Salad
Making this salad is straightforward and requires just a few simple steps. The key is to cook the pasta just right and whip up a smooth, creamy avocado dressing that brings everything together.
Start by bringing a large pot of salted water to a boil. Add your pasta and cook it according to the package instructions but shorten the time by about two minutes so it stays firm and doesn’t become mushy. This al dente texture helps the salad maintain a nice bite.
In the last few minutes of cooking, toss in the frozen corn so it thaws and warms through without losing its crunch. Once the pasta and corn are ready, drain everything well and set aside.
Next, prepare the dressing. Add the two avocados, fresh spinach, almond milk, lemon juice, garlic, salt, and pepper to a blender or food processor. Blend until smooth. While blending, slowly drizzle in the olive oil to emulsify the dressing, creating a silky, creamy sauce.
In a large mixing bowl, combine the cooked pasta and corn with the avocado dressing. Toss gently so every piece is coated. Add in the chopped avocado and halved cherry tomatoes, folding them in carefully to avoid mashing the avocado pieces.
Finally, sprinkle fresh basil leaves on top for a fragrant and colorful finish. Your salad is ready to serve immediately for the best texture and flavor.
How to Serve Avocado Pasta Salad
This pasta salad works well as a standalone light lunch or dinner, but you can also pair it with grilled chicken, fish, or tofu for a more substantial meal. Its creamy texture and fresh ingredients make it an ideal dish for warm weather or anytime you want something easy and tasty.
Serve it chilled or at room temperature, depending on your preference. If taking it to a picnic or potluck, keep it cool in a covered container and add the basil garnish just before serving to keep it fresh.
You can also present the salad in clear glass bowls to show off the vibrant colors of the tomatoes, corn, and green herbs, making it visually appealing for guests or family.
Expert Tips: Avocado Pasta Salad
To make sure your salad turns out perfect every time, keep a few expert tips in mind. First, avoid overcooking the pasta — it should hold its shape and not become soft and soggy. Al dente is the way to go.
Second, use ripe but firm avocados for both the salad and the dressing. Overripe avocados can become mushy and affect the texture. When chopping avocado for the salad, do it gently to keep nice chunks intact.
Third, if you want to keep the dressing bright and green, add a bit more lemon juice to prevent the avocado from browning too quickly.
Fourth, thaw the corn in the pasta water to save time and infuse extra flavor without needing to boil it separately.
Lastly, if you don’t have almond milk, any mild plant milk or even regular milk can work as a substitute, or you can skip it altogether for a thicker dressing.
How to Store Avocado Pasta Salad
Because avocado oxidizes quickly, the salad is best eaten fresh or within 24 hours. Store leftovers in an airtight container in the refrigerator.
If you must keep it longer, expect that the avocado may darken, and the texture might change slightly. To slow down browning, add an extra squeeze of lemon juice on top before sealing the container.
When ready to eat leftovers, give the salad a gentle stir and serve chilled. Avoid freezing this salad, as it will change the texture and taste of the avocado and pasta.
Variations of Avocado Pasta Salad
You can customize this salad in many ways to suit your tastes or what you have on hand. Swap the rotini for gluten-free pasta to make it suitable for gluten intolerance.
Try adding other fresh vegetables like diced cucumber, bell peppers, or shredded carrots for extra crunch and color.
For herbs, feel free to experiment — cilantro, parsley, or arugula can replace or complement the basil for different flavor profiles.
If you want some protein, toss in cooked chickpeas, grilled chicken, or crispy tofu cubes to make it more filling.
You can also spice up the dressing by adding a pinch of chili flakes or a splash of hot sauce for some heat.
Frequently Asked Questions About Avocado Pasta Salad
Can I make this salad ahead of time?
It’s best to prepare and serve the salad fresh because the avocado can brown and the texture may change. If you must make it ahead, store it in the fridge and add fresh basil just before serving. Consume within 24 hours.
What pasta works best for this recipe?
Short-cut pasta like rotini, penne, or fusilli works well because the dressing clings nicely to their shapes. You can also use gluten-free pasta if preferred.
Can I use regular milk instead of almond milk?
Yes, regular milk or other plant-based milks like oat or soy milk work fine. The milk helps smooth the dressing but can be omitted for a thicker sauce.
Is this recipe vegan?
Absolutely! All ingredients are plant-based, making this salad a great vegan option.
How do I keep the avocado from browning?
Using fresh lemon juice in the dressing and on the avocado pieces helps slow oxidation. Also, store the salad in an airtight container and eat it within 24 hours.
Can I add other vegetables?
Yes, feel free to add any fresh vegetables you like, such as cucumbers, bell peppers, or shredded carrots for more texture and flavor.
How long does leftover salad last?
Store leftovers in the fridge for up to two days, though best consumed within 24 hours for optimal freshness and color.
Avocado Pasta Salad
Equipment
- Large Pot
- Colander
- Blender or Food Processor
- Mixing Bowl
Ingredients
- 12 oz. rotini pasta or any short-cut pasta
- 1 each avocado peeled, pitted, and chopped
- 1 cup cherry tomatoes halved
- 1 cup frozen corn thawed
- 0.5 cup fresh basil leaves for garnish
- 2 each avocados for dressing, peeled and cored
- 1 cup baby spinach leaves
- 0.5 cup almond milk or any plant-based milk
- 1 each lemon juice
- 1 clove garlic
- salt to taste
- black pepper to taste
- 1 Tbsp extra-virgin olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions, shortening the time by about two minutes for al dente.
- In the last few minutes of cooking, add the frozen corn to the pasta to thaw. Drain everything and set aside.
- In a blender or food processor, combine the two avocados, spinach, almond milk, lemon juice, garlic, salt, and pepper. Blend until smooth, then drizzle in the olive oil while blending to emulsify.
- In a large mixing bowl, combine the cooked pasta and corn with the avocado dressing, tossing gently to coat.
- Add in the chopped avocado and halved cherry tomatoes, folding them in carefully.
- Garnish with fresh basil leaves and serve immediately for the best texture and flavor.
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