This avocado pasta salad is a refreshing, nutrient-packed dish that’s both light and satisfying.
The creamy avocado-based dressing provides heart-healthy fats, while spinach and corn add fiber, vitamins, and plant-based protein.
With whole grains from pasta and antioxidant-rich tomatoes, this salad is balanced and wholesome.
Best of all, it’s quick to make, naturally dairy-free, and ideal for busy weeknights, picnics, or make-ahead lunches.
Avocado Pasta Salad
Equipment
- 1 large pot (for boiling pasta)
- 1 colander (for draining pasta)
- 1 Food processor or blender (for dressing)
- 1 chef’s knife (for chopping)
- 1 cutting board
- 1 Large Mixing Bowl (for tossing salad)
Ingredients
For the Pasta Salad:
- 12 ounces rotini pasta or other short pasta
- 1 medium avocado peeled and diced
- 1 cup cherry tomatoes halved
- 1 cup corn kernels thawed (if frozen)
- Fresh basil for garnish
For the Creamy Dressing:
- 2 medium avocados peeled and pitted
- 1 cup baby spinach
- ½ cup almond milk or preferred milk
- Juice of 1 fresh lemon
- 1 garlic clove
- 1 tablespoon extra-virgin olive oil
- Salt and black pepper to taste
Instructions
- Prepare the Pasta Base: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Once boiling, add the rotini pasta (or any short pasta you prefer) and stir to prevent sticking. Cook according to the package directions but reduce the cooking time by about 2 minutes so the pasta remains al dente—it should be tender yet slightly firm to the bite. This prevents the pasta from becoming mushy once tossed with the dressing. In the last 3–4 minutes of cooking, add the frozen corn kernels directly to the boiling water to thaw them quickly and evenly. When both the pasta and corn are ready, drain them together in a colander and rinse briefly under cool water to stop the cooking process. Set aside to cool while you prepare the dressing.
- Blend the Creamy Avocado Dressing: While the pasta cools, focus on the star of this recipe—the avocado dressing. In a high-speed blender or food processor, add the peeled and pitted avocados, baby spinach, almond milk, lemon juice, garlic clove, olive oil, salt, and black pepper. Begin blending on low speed, gradually increasing to high until the mixture becomes silky smooth and creamy. The dressing should be thick enough to coat the pasta but not too heavy; if needed, add an extra splash of almond milk to loosen the texture. Taste the dressing at this stage and adjust seasoning as desired—more lemon juice for brightness, more salt for depth, or extra garlic if you enjoy a stronger flavor.
- Dice and Prep the Vegetables: While the dressing blends, take a few minutes to prepare the remaining salad ingredients. Cut the cherry tomatoes in halves for bursts of freshness, and dice the avocado into bite-sized cubes. Set these aside separately since they will be added at the end to maintain their texture and color. Have your fresh basil leaves washed and ready for garnishing.
- Toss Pasta with Dressing: Transfer the cooled pasta and corn mixture into a large mixing bowl. Pour the creamy avocado dressing over the pasta, scraping down the sides of the blender to get every last bit of flavor. Using a large spatula or salad spoon, toss everything together until each piece of pasta is well coated with the smooth, green dressing. Take your time mixing so the sauce doesn’t clump in one area—the goal is a perfectly even coating.
- Fold in Fresh Ingredients: Gently add the halved cherry tomatoes and diced avocado to the dressed pasta. Instead of heavy stirring, use a folding motion to incorporate these delicate ingredients without breaking them down. The tomatoes bring juicy sweetness, while the avocado pieces add extra creaminess and buttery texture. At this stage, you’ll see a colorful balance of green, yellow, and red in the bowl, making the salad visually appealing as well as nutritious.
- Garnish and Serve Fresh: For the finishing touch, sprinkle freshly torn basil leaves over the top. This herb adds fragrance and a pop of freshness that pairs beautifully with the creamy avocado base. Serve the salad immediately at room temperature or slightly chilled. Because avocados oxidize and darken with time, this salad is best enjoyed within the first day for maximum freshness, flavor, and presentation.
Notes
- Cooking the pasta slightly under al dente prevents sogginess when tossed with the creamy dressing.
- Adding frozen corn directly to the pasta water saves time and dishes.
- The avocado dressing can be adjusted—thinner with more almond milk, tangier with extra lemon juice, or bolder with more garlic.
- Gently fold in tomatoes and diced avocado to preserve their shape and freshness.
- Best enjoyed the same day, as avocado tends to brown over time.
Chef’s Secrets for Best Results
The real magic in this pasta salad comes from balancing freshness with creaminess.
To achieve the perfect texture, always rinse the pasta under cool water after draining—it stops the cooking process and prevents clumping.
When making the avocado dressing, blend it until completely smooth and silky, then taste before mixing.
A little extra lemon juice can brighten the flavors if the avocados are very ripe, while a drizzle of olive oil adds richness.
Don’t forget to salt your pasta water generously; it’s the only chance to season the pasta itself.
Lastly, fold the delicate ingredients—like avocado cubes and tomatoes—at the very end to keep their colors vibrant and their textures intact.
Serving Suggestions and Pairing Ideas
This salad is versatile enough to shine as either a main dish or a side.
Serve it as a light lunch with a slice of crusty whole-grain bread, or pair it with grilled chicken, shrimp, or tofu for extra protein.
For summer picnics, it complements barbecued vegetables beautifully and brings a refreshing contrast to heavier dishes like burgers.
You can also enjoy it as a quick weeknight dinner alongside a simple green salad.
Since it’s naturally dairy-free and plant-based, it fits well into vegan or vegetarian menus, making it a crowd-pleaser for gatherings.
Storage Tips for Maximum Freshness
Because avocado oxidizes quickly, this salad is best eaten right after making it.
If you need to prepare in advance, keep the dressing in an airtight container separate from the pasta and vegetables, then toss everything together just before serving.
Store leftovers in the refrigerator for up to 2 days, but be aware the avocado may darken slightly over time.
To slow oxidation, press a piece of plastic wrap directly onto the surface of the dressing before sealing the container.
Avoid freezing, as the creamy texture of avocado does not hold up well after thawing.
Frequently Asked Questions
1. Can I make this pasta salad ahead of time?
Yes, but for best results, store the avocado dressing separately and mix it with the pasta just before serving.
This prevents discoloration and keeps the texture fresh.
2. What can I use instead of almond milk?
Any milk works—soy, oat, coconut, or even dairy milk.
If you prefer, you can also omit the milk entirely and use a splash of water or extra olive oil to adjust the consistency.
3. How can I make this recipe gluten-free?
Simply swap the rotini for your favorite gluten-free pasta, such as brown rice pasta, chickpea pasta, or quinoa pasta.
Just remember to cook it al dente for the best texture.
4. Will the avocado dressing turn brown?
Avocados naturally oxidize, but lemon juice in the dressing helps slow this process.
Storing the dressing in an airtight container with plastic wrap pressed directly on the surface also keeps it greener for longer.
5. Can I add more vegetables or protein?
Absolutely! This recipe is very flexible. Try adding cucumbers, bell peppers, or arugula for extra crunch.
For protein, mix in grilled chicken, canned tuna, chickpeas, or black beans to make it a more filling meal.
