Description
This Avocado Pasta Salad is creamy, fresh, and loaded with vibrant flavors and textures. The creamy avocado dressing pairs perfectly with the crisp vegetables and tender pasta, making it a refreshing and satisfying dish ideal for warm days, picnics, or light meals.
Ingredients
For the Salad:
8 ounces pasta (penne, rotini, or bow-tie)
2 ripe avocados, diced
1 cup cherry tomatoes, halved
½ cup red onion, thinly sliced
1 cup cucumber, diced
½ cup sweet corn, cooked or canned (drained)
¼ cup fresh cilantro or parsley, chopped (optional)
For the Dressing:
1 ripe avocado
¼ cup olive oil
2 tablespoons fresh lime juice (or lemon juice)
1 clove garlic, minced
1 teaspoon Dijon mustard
¼ teaspoon cumin (optional)
Salt and black pepper, to taste
2 tablespoons water (to thin the dressing if needed)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool, then set aside.
In a blender or food processor, combine the avocado, olive oil, lime juice, garlic, Dijon mustard, cumin if using, and a pinch of salt and pepper. Blend until smooth and creamy. Add water, one tablespoon at a time, to reach the desired consistency for the dressing.
In a large mixing bowl, combine the cooked pasta, diced avocado, cherry tomatoes, red onion, cucumber, and corn.
Pour the avocado dressing over the salad and toss gently to coat all the ingredients evenly.
Garnish with fresh cilantro or parsley if desired.
Serve immediately for the best flavor and texture, or chill in the refrigerator for about 30 minutes before serving.
Notes
For the freshest taste, serve the salad soon after making it, as the avocado can brown if left too long. If preparing in advance, keep the dressing separate and mix it in right before serving. You can customize the vegetables based on what you have on hand, such as adding bell peppers or baby spinach. The cumin adds a subtle smoky note but can be omitted for a more neutral flavor.