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Avocado Pasta Salad

Helen T. Patterson
A creamy, flavorful pasta salad made with a silky avocado dressing, fresh spinach, juicy cherry tomatoes, and sweet corn.
Naturally dairy-free and full of healthy fats, fiber, and plant-based goodness, this quick dish is perfect for summer gatherings or everyday meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine American, Fusion
Servings 6

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.