Avocado Pasta Salad
A creamy, nutritious pasta salad with fresh avocado, cherry tomatoes, and sweet corn, tossed in a silky avocado-spinach dressing. Quick, easy, and fiber-rich, this salad is perfect for lunches, picnics, or meal prep.
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.
