Get ready to fall head over heels for this Avocado Pasta Salad Recipe! It’s the ultimate fusion of creamy avocado, bright, juicy veggies, and perfectly cooked pasta—all tossed in a zingy lime dressing that wakes up every bite. If you’re looking for a dish that’s healthy, affordable, and absolutely stunning on the table, this salad is about to become your go-to. Whether you need a quick weekday lunch, a vibrant side for your next cookout, or just an excuse to use those gorgeous avocados on your counter, this Avocado Pasta Salad Recipe has you deliciously covered.
Ingredients You’ll Need
One of the joys of this Avocado Pasta Salad Recipe is how the simplest ingredients come together for a dish that’s lively and full of personality. Each item plays its own perfect part, whether it’s adding creaminess, crunch, or a pop of color.
- 8 oz pasta (rotini or penne): The twists and curves hold onto all that creamy avocado and tangy dressing for maximum flavor in every forkful.
- 2 ripe avocados (diced): The star of the show, turning each bite creamy, rich, and full of healthy fats.
- 1 cup cherry tomatoes (halved): For sweetness, acidity, and bursts of color that pop in every mouthful.
- 1/2 cup corn (fresh, canned, or thawed frozen): Adds a hint of natural sweetness and lovely texture.
- 1/4 cup red onion (finely chopped): Gives the salad a gentle bite and beautiful color contrast.
- 1/4 cup fresh cilantro (chopped): Brings a burst of freshness and an herby kick—don’t skip it (unless you’re really not a cilantro fan)!
- Juice of 1 lime: This brightens up the salad, ties all the flavors together, and keeps the avocado vibrant.
- 2 tablespoons olive oil: Rounds everything out with a silky texture and subtle richness.
- 1 clove garlic (minced): Adds subtle savoriness and depth to the dressing.
- Salt and pepper to taste: Essential for seasoning—taste as you go for perfectly balanced flavors.
- Optional: 1/2 cup feta cheese or cotija: Adds a wonderful creamy, salty bite. Highly recommended if you want a little extra indulgence!
How to Make Avocado Pasta Salad Recipe
Step 1: Cook the Pasta
Fill a large pot with salted water and bring it to a boil. Drop in your choice of rotini or penne and cook according to the package directions until beautifully al dente—tender but still with some bite. Once done, drain the pasta and rinse under cold water. This not only stops the cooking but also chills it so your salad stays fresh and vibrant.
Step 2: Prep the Veggies and Avocado
While the pasta is cooking, grab your ripest avocados and dice them into bite-size pieces. Halve those sweet cherry tomatoes, chop the red onion super finely, and gather your corn (if using fresh, quickly boil and cool it, else use canned or thawed frozen). Chop a handful of fresh cilantro—this aroma is worth savoring.
Step 3: Make the Lime Dressing
In a small bowl, whisk together the juice of one lime, olive oil, minced garlic, and a generous pinch of salt and pepper. This zingy, garlicky dressing is what ties the whole Avocado Pasta Salad Recipe together and brings it to life.
Step 4: Combine Everything
In a large mixing bowl, gently toss together the diced avocados, cherry tomatoes, corn, red onion, and fresh cilantro. Once the pasta has cooled, add it to the bowl. Drizzle over your prepared dressing, and toss everything gently to mix—be tender so the avocado stays in beautiful chunks. If you’re cheese-inclined, now’s the time to sprinkle in the feta or cotija.
Step 5: Taste, Adjust, and Chill
Taste your Avocado Pasta Salad Recipe and adjust seasoning as needed—sometimes a little more lime juice or salt makes all the difference. You can serve immediately or chill it for up to an hour if you want it extra refreshing. Just don’t wait too long; fresh avocado is best enjoyed right away!
How to Serve Avocado Pasta Salad Recipe
Garnishes
Fresh garnishes take this salad up a notch! Sprinkle with extra chopped cilantro, a few slices of avocado, or even a bit more feta or cotija for color and flavor. A little cracked black pepper on top looks beautiful and adds an aromatic finish.
Side Dishes
This Avocado Pasta Salad Recipe pairs happily with grilled chicken, shrimp, or steak for a heartier meal. It’s also right at home next to BBQ corn on the cob, a refreshing cucumber salad, or crusty bread (to mop up that irresistible dressing).
Creative Ways to Present
Try serving the salad in individual mason jars for fun picnic or lunchbox vibes! For parties, spoon it onto crisp lettuce leaves for handheld bites, or pile it high in a gorgeous big bowl so everyone can dig in family-style. The colors alone make it an absolute showstopper on any table.
Make Ahead and Storage
Storing Leftovers
Store any leftovers of your Avocado Pasta Salad Recipe in an airtight container in the fridge. Just keep in mind that avocado can brown over time, so it’s best enjoyed within 24 hours. If you want it to last a bit longer, try tossing the diced avocado in extra lime juice before adding it to the salad.
Freezing
Freezing isn’t recommended for this salad. The delicate texture of avocado and the fresh veggies just don’t hold up to the cold, and you’ll lose that signature creamy bite. It’s a salad meant to be enjoyed fresh!
Reheating
No reheating needed—this is a cold pasta salad and tastes best straight from the fridge, or even at room temperature. Just give it a gentle stir before serving if it’s been sitting for a while, and brighten things up with an extra squeeze of lime if desired.
FAQs
Can I use a different type Salad
Absolutely! Any short, bite-sized pasta like fusilli, farfalle, or shells will work beautifully for your Avocado Pasta Salad Recipe. The key is choosing a shape that can hold onto the dressing and chunky veggies.
How can I prevent the avocado from browning?
The lime juice in the recipe helps keep the avocado from browning, but if you’re prepping a bit ahead, toss the diced avocado with extra lime juice before mixing it in. It’s still best eaten on the same day for the brightest flavor and appearance.
Is there a vegan option for this salad?
Yes! Simply skip the optional feta or cotija cheese, or use your favorite dairy-free cheese alternative. The rest of the recipe is naturally vegan and packed with so much flavor, you won’t miss a thing.
What protein can I add to make it a main dish?
Grilled chicken, shrimp, or black beans are all wonderful additions if you want to make your Avocado Pasta Salad Recipe a heartier main course. They pair perfectly with the creamy, tangy flavors.
Can I make the salad ahead for a party?
You can prep all ingredients ahead of time (pasta, veggies, and dressing), but wait to dice and add the avocado until right before serving to keep everything looking and tasting ultra-fresh.
Final Thoughts
If you’re craving something fresh, colorful, and satisfying, this Avocado Pasta Salad Recipe is a must-try. It’s quick, endlessly customizable, and brings a smile to every table. Gather your ingredients and give it a whirl—you might just find your new favorite salad!
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Avocado Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
This Avocado Pasta Salad is a refreshing and creamy dish that’s perfect for a light meal or as a side. Packed with fresh flavors and simple ingredients, it’s a great option for a quick and delicious meal.
Ingredients
Pasta:
- 8 oz pasta (rotini or penne)
Salad:
- 2 ripe avocados (diced)
- 1 cup cherry tomatoes (halved)
- 1/2 cup corn (fresh, canned, or thawed frozen)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
Dressing:
- juice of 1 lime
- 2 tablespoons olive oil
- 1 clove garlic (minced)
- salt and pepper to taste
Optional:
- 1/2 cup feta cheese or cotija
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking.
- Prepare the Salad: In a large bowl, combine diced avocados, cherry tomatoes, corn, red onion, and cilantro.
- Make the Dressing: In a small bowl, whisk together lime juice, olive oil, garlic, salt, and pepper to make the dressing.
- Combine: Add the cooled pasta to the avocado mixture, pour the dressing over the top, and toss gently to combine.
- Optional: Add feta or cotija if using. Taste and adjust seasoning.
- Serve: Serve immediately or chill for up to 1 hour before serving.
Notes
- For extra flavor, add black beans or grilled chicken.
- This salad is best enjoyed the day it’s made, as avocado may brown over time.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 5mg
