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Avocado Pasta Salad

Avocado pasta salad with creamy avocado dressing that clings to penne or rotini, plus fresh tomatoes, corn, red onion, and cilantro. A quick blend-and-toss method keeps the texture smooth and the salad bright, with lime and garlic in 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad
  • 1 lb penne or rotini pasta
  • 2 avocados ripe
  • 0.25 cup lime juice
  • 0.25 cup olive oil
  • 2 garlic cloves, minced
  • 1 cup cherry tomatoes halved
  • 1 cup corn kernels
  • 0.5 cup red onion diced
  • 0.25 cup cilantro chopped
  • 0.25 tsp salt to taste
  • 0.125 tsp pepper to taste

Equipment

  • 1 stand mixer

Method
 

Cook the pasta
  1. Bring a pot of water to a boil and cook the penne or rotini pasta according to package directions, aiming for 10 minutes total; drain and rinse with cold water until cool to the touch (visual cue: pasta looks clean and no longer feels sticky).
Make the creamy avocado dressing
  1. Add avocados, lime juice, olive oil, minced garlic, salt, and pepper to a stand mixer and blend until smooth and creamy (visual cue: dressing is fully green and lump-free).
Assemble and chill
  1. Combine the cooled pasta, cherry tomatoes, corn kernels, and diced red onion in a large bowl (visual cue: pasta is evenly mixed with visible red, yellow, and green pieces).
  2. Pour the avocado dressing over the pasta mixture and toss until evenly coated (visual cue: green avocado coating clings to most pieces).
  3. Refrigerate the pasta salad for up to 1 hour; keep it chilled to let the flavors meld (visual cue: dressing looks thicker and the salad appears more cohesive, but note avocado may brown if stored longer).
  4. Top with chopped cilantro right before serving (visual cue: fresh green flecks sit on top for a clean, bright finish).

Notes

Pro tip: rinse the pasta with cold water thoroughly so it doesn’t keep cooking and so the creamy avocado dressing coats instead of sliding off. Store in the refrigerator up to 24 hours; avocado may brown slightly over time, but the flavor stays good. Freezing is not recommended because the avocado dressing can separate when thawed. For a lighter option, swap in whole-wheat pasta to add fiber without changing the creamy lime-avocado flavor.