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Creamy Avocado Pasta Salad

Creamy Avocado Pasta Salad features al dente pasta tossed in a luscious avocado dressing, combined with fresh vegetables, juicy tomatoes, and sweet corn. This delightful salad is a perfect balance of creamy, crunchy, and tangy flavors, making it a delicious and healthy meal option for any occasion.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Salad
Cuisine American
Servings 6
Calories 57 kcal

Equipment

  • 1 Large pot
  • 1 Large mixing bowl
  • 1 Knife
  • 1 Cutting board
  • 1 Blender or food processor
  • Colander or strainer
  • Measuring cups and spoons
  • Airtight container (for storing leftovers)

Ingredients
  

Pasta Salad

  • 12 oz rotini pasta or other short cut pasta
  • 1 ripe avocado (peeled, stoned, and chopped)
  • 1 cup cherry tomatoes (halved)
  • 1 cup frozen corn (thawed)
  • Fresh basil for serving

Avocado Dressing

  • 2 ripe avocados (peeled and cored)
  • 1 cup baby spinach
  • 1/2 cup almond milk
  • 1 juiced lemon
  • 1 garlic clove
  • 1 tbsp extra-virgin olive oil
  • Salt and pepper to taste

Instructions
 

  • Grab a large pot, fill it with water, add a good pinch of salt, and bring it to a boil. Now, toss in your pasta and cook it according to the package instructions. If you're using frozen corn, you can toss it right into the boiling water during the last 3-4 minutes of the pasta's cooking time. That'll thaw it out perfectly.
  • Once the pasta's done, drain it well. While that's happening, let's whip up the avocado dressing. Grab your blender or food processor and toss in the avocados, spinach, almond milk, olive oil, lemon juice, and garlic. Season it up with salt and pepper according to your taste. Slowly drizzle in more olive oil until the dressing becomes smooth, creamy, and emulsified.
  • Next, grab a big bowl and toss the cooked pasta with the avocado dressing you just made. Then, add in the tomatoes, corn, and those chopped avocados. Give it all a good toss to make sure everything is coated in that delicious dressing.
  • Last but not least, grab a handful of fresh basil and sprinkle it over the top for a final touch of flavor and aroma. There you have it. Your avocado pasta salad is ready!

Notes

Storage:
Store any leftovers in an airtight container in the refrigerator. While they can technically last for about two days, it's best to consume them within 24 hours to ensure the freshest flavor and prevent the avocado from browning.
Substitutions:
This recipe is delicious as written, but here are some options for customization:
  • Almond milk: Feel free to swap it with any other plant-based or regular milk, or simply omit it entirely if you prefer.
  • Spinach: Get creative with the greens in your dressing! Kale, arugula, parsley, cilantro, or basil are all great alternatives. You can even leave them out completely.
  • Gluten-free option: To make this recipe gluten-free, choose your favorite gluten-free pasta and cook it until it's al dente.
Feel free to experiment and make this recipe your own!

Nutrition

Calories: 57kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 35mgPotassium: 165mgFiber: 1gSugar: 1gVitamin A: 591IUVitamin C: 9mgCalcium: 35mgIron: 1mg
Keyword creamy avocado pasta salad, pasta salad, salad, salad recipe
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