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Avocado Pasta Salad

Avocado pasta salad with creamy avocado dressing coats penne or rotini, then gets tossed with cherry tomatoes, corn, red onion, and fresh cilantro. A quick blend of avocado, lime juice, olive oil, garlic, and seasonings creates a smooth green sauce that clings to every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

pasta
  • 1 lb penne or rotini pasta
avocado dressing
  • 2 ripe avocados
  • 0.25 cup lime juice
  • 0.25 cup olive oil
  • 2 clove garlic, minced
  • salt and pepper to taste
salad mix
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels
  • 0.5 cup red onion, diced
  • 0.25 cup cilantro, chopped

Equipment

  • 1 blender
  • 1 large pot

Method
 

Cook and chill the pasta
  1. Cook the penne or rotini pasta according to package directions, then drain and rinse with cold water to stop the cooking. The pasta should feel tender but not mushy, with a cool temperature after rinsing.
Make the creamy avocado dressing
  1. Blend the ripe avocados, lime juice, olive oil, garlic, salt, and pepper until smooth and creamy. Stop and scrape as needed so the dressing becomes a glossy green sauce without visible avocado chunks.
Assemble and chill
  1. Combine the cooled pasta, cherry tomatoes, corn kernels, and red onion in a large bowl. Toss gently so the vegetables are evenly distributed throughout the pasta.
  2. Add the avocado dressing and toss to coat evenly, using a few turns until the pasta is uniformly green. The mixture should look creamy rather than dry.
  3. Refrigerate the salad for up to 1 hour to let the flavors meld, noting the avocado may brown if stored longer. Keep it covered so the surface stays fresh.
Finish and serve
  1. Top with fresh cilantro before serving for a bright, herbal finish. Add it right at serving so it looks vivid and tastes fresh.

Notes

For the creamiest texture, blend the avocado dressing until completely smooth before mixing with pasta—if it looks thick, add 1 to 2 tbsp water and blend again. Store in the refrigerator for up to 1 day (cover tightly); for best color, stir and add extra cilantro just before serving. Freezing is not recommended because the avocado dressing can become watery after thawing. For a lighter option, use half the olive oil (still blend until smooth) and increase lime juice slightly to keep the flavor punch.