This creamy Avocado Pasta Salad is a refreshing, nutrient-packed dish perfect for busy weeknights or casual gatherings.
Loaded with fiber-rich vegetables, plant-based protein, and heart-healthy fats from avocado, it’s both satisfying and light.
Quick to prepare and naturally gluten-free with the right pasta, this salad doubles as a wholesome meal or a vibrant side for summer lunches.
Avocado Pasta Salad
Equipment
- 1-Large pot
- 1 Food processor (7-cup recommended)
- 1 large mixing bowl
Ingredients
For the Salad:
- 12 ounces rotini or short-cut pasta
- 1 medium avocado peeled, pitted, and diced
- 1 cup cherry tomatoes halved
- 1 cup frozen corn thawed
- Fresh basil leaves for garnish
For the Dressing:
- 2 medium avocados peeled and pitted
- 1 cup baby spinach
- ½ cup unsweetened almond milk or other plant-based milk
- Juice of 1 lemon
- 1 garlic clove
- 1 tablespoon extra-virgin olive oil
- Salt and black pepper to taste
Instructions
- Prepare the Pasta: Start by bringing a large pot of salted water to a rolling boil. Use about 1 tablespoon of salt per 4–5 cups of water to season the pasta from the start. Once the water is boiling, add 12 ounces of rotini or any short-cut pasta of your choice. Cook the pasta according to package instructions, but reduce the cooking time by 2 minutes to ensure it remains perfectly al dente—slightly firm to the bite. This texture is essential, as it will hold up well when mixed with the creamy dressing later. Drain the pasta thoroughly in a colander, but reserve a small cup of pasta water just in case you need to loosen the dressing later. If using frozen corn, add it to the boiling pasta water during the last 3–4 minutes of cooking to gently thaw and warm it.
- Prepare Fresh Avocado: While the pasta is cooking, prepare the salad’s fresh avocado. Take one ripe avocado, carefully peel off the skin, remove the pit, and chop it into small, uniform cubes. Set aside. These fresh avocado pieces will add creamy texture and natural richness to the salad, contrasting beautifully with the slightly firm pasta.
- Make the Creamy Avocado Dressing: In a food processor or high-speed blender, combine the remaining two avocados, 1 cup of baby spinach, 1/2 cup of almond milk (or other preferred milk), juice of one lemon, and 1 garlic clove. Blend until the mixture is smooth and creamy. Then, with the motor running, slowly drizzle in 1 tablespoon of extra-virgin olive oil to help emulsify the dressing. Season generously with salt and freshly ground black pepper to taste. Continue blending until the dressing is silky, vibrant green, and well-combined. If the dressing seems too thick, add a teaspoon of the reserved pasta water at a time until you reach a smooth, pourable consistency.
- Combine Pasta and Dressing: Transfer the drained pasta to a large mixing bowl. Pour the prepared avocado dressing over the pasta. Using a spatula or large spoon, gently fold the pasta into the dressing, ensuring every piece is evenly coated. Take care not to mash the pasta or avocado; gentle folding preserves the salad’s texture and visual appeal.
- Add Vegetables to the Salad: Add the halved cherry tomatoes, thawed corn, and the chopped fresh avocado into the pasta mixture. Gently toss everything together to combine. The goal is to distribute the dressing and ingredients evenly without breaking apart the creamy avocado or squashing the tomatoes. Check seasoning and adjust with additional salt or pepper if needed.
- Garnish and Serve: Transfer the salad to a serving bowl or platter. Tear a handful of fresh basil leaves and scatter them on top for a fragrant, fresh finish. The basil adds a bright, herbal note that complements the richness of the avocado dressing beautifully. Serve the salad immediately for the best flavor and texture, as avocado tends to oxidize and darken over time.
Notes
- Use ripe avocados for both the dressing and salad cubes to achieve the creamiest texture and best flavor.
- To keep avocado cubes from browning, toss them lightly with lemon juice before mixing into the salad.
- Slightly undercook the pasta (al dente) so it holds up better when tossed with the dressing.
- Frozen corn works well, but fresh corn—boiled, steamed, or grilled—adds a sweeter, summery taste.
- Any short-cut pasta such as fusilli, penne, or farfalle can replace rotini.
- For a dairy-free or vegan version, stick to plant-based milk like almond, oat, or soy.
- The salad is best enjoyed immediately but can be refrigerated for up to 24 hours.
- If preparing in advance, store the pasta, dressing, and avocado separately and combine before serving.
- Adjust the thickness of the dressing with a splash of pasta water or extra almond milk if needed.
- Garnish with fresh herbs like basil, parsley, or cilantro for a bright and flavorful finish.
Chef’s Secrets For Perfect Salad
For a truly creamy dressing, use ripe avocados and a high-speed blender or food processor.
Slowly adding olive oil while blending creates a silky, emulsified texture that coats the pasta evenly.
Reducing the pasta cooking time by a couple of minutes ensures it stays al dente and doesn’t become mushy when tossed with the dressing.
For extra flavor depth, add a pinch of smoked paprika or a teaspoon of Dijon mustard to the dressing.
Always taste and adjust seasoning after mixing—sometimes a little extra lemon juice or salt makes all the difference in balancing the creamy richness.
Serving Suggestions For Any Occasion
This pasta salad is incredibly versatile and pairs well with a variety of meals.
Serve it chilled as a light lunch, or alongside grilled chicken, fish, or tofu for a more substantial dinner.
It’s ideal for picnics, potlucks, or outdoor gatherings because it travels well when kept cool.
Garnish with fresh basil or microgreens for a pop of color, and consider adding toasted nuts or seeds for an extra crunch.
This salad also works as a meal-prep option; divide into individual containers for grab-and-go lunches throughout the week.
Storage Tips For Long Freshness
Store leftover salad in an airtight container in the refrigerator for up to 24 hours to maintain the bright color and creamy texture.
The avocado in the dressing may darken slightly over time; a gentle stir or a splash of almond milk can restore the vibrant consistency.
Avoid freezing, as the texture of the avocado and pasta will change dramatically.
If preparing ahead for an event, store the pasta, dressing, and avocado separately and combine just before serving for the best results.
Frequently Asked Questions
1. Can I make this salad vegan?
Yes! This recipe is naturally plant-based and vegan. Simply use plant-based milk like almond or oat milk, and ensure the pasta doesn’t contain eggs. All other ingredients are already vegan-friendly.
2. What can I substitute for spinach in the dressing?
If you don’t have spinach, kale, arugula, parsley, or basil are great alternatives.
Each will slightly change the flavor but maintain the creamy green texture. You can also omit greens entirely for a pure avocado dressing.
3. How can I prevent avocado from browning?
Toss the avocado cubes with a small amount of lemon or lime juice before adding them to the pasta. Also, storing the salad in an airtight container in the fridge helps slow oxidation.
4. Can I use fresh corn instead of frozen?
Absolutely. Fresh corn adds a slightly sweeter, crisp texture. Simply boil, steam, or grill the kernels before adding them to the pasta. The salad tastes especially summery with fresh corn.
5. Can I make this salad ahead of time?
Yes, but it’s best to prepare the dressing separately and mix with pasta and avocado just before serving. If pre-mixed, keep refrigerated and consume within 24 hours to maintain color, flavor, and texture.
