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Avocado Pasta Salad

Avocado pasta salad with creamy avocado dressing coats penne until lightly green and glossy. Toss in cherry tomatoes, corn, red onion, and cilantro for a fresh, lime-forward pasta salad that chills for 1 hour.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 410
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 to taste
  • pepper to taste
salad
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels
  • 0.5 cup red onion, diced
  • 0.25 cup cilantro, chopped

Equipment

  • 1 blender

Method
 

Cook and cool the pasta
  1. Cook the penne or rotini pasta according to package directions, then drain and rinse under cold water to stop the cooking.
Make the creamy avocado dressing
  1. Blend the avocados, lime juice, olive oil, minced garlic, salt, and pepper until smooth and creamy, with no visible avocado chunks.
Assemble and chill
  1. Combine the cooled pasta, cherry tomatoes, corn, and red onion in a large bowl so the mix is evenly distributed.
  2. Add the avocado dressing and toss until every piece of pasta is lightly coated with a green, glossy layer.
  3. Refrigerate the pasta salad for up to 1 hour so the flavors meld; if stored longer, the avocado may brown.
Finish and serve
  1. Top with chopped cilantro right before serving for a fresh green cue and bright flavor.

Notes

For the creamiest texture, rinse the pasta well with cold water so it doesn’t melt the dressing. Keep leftovers in an airtight container in the refrigerator for up to 2 days; avocado may brown slightly but it’s still safe to eat. Freeze: no, the avocado dressing and pasta texture won’t hold up well. For a gluten-free swap, use gluten-free penne or rotini.