Avocado Pasta Salad
This Avocado Pasta Salad features tender pasta tossed in a silky, homemade creamy avocado dressing with fresh tomatoes, cucumber, and herbs. It comes together in under 30 minutes and is naturally vegan and dairy-free. Perfect as a light lunch, a potluck side dish, or a refreshing summer meal.
Equipment
- Large pot
- Colander
- Blender or food processor
- Large mixing bowl
Ingredients
- 12 oz rotini or fusilli pasta cooked al dente, rinsed and cooled
- 1 large ripe avocado peeled and pitted
- 3 tbsp fresh lime juice about 2 limes
- 1 clove garlic
- 3 tbsp olive oil
- 3 tbsp water to thin dressing as needed
- 1 cup cherry tomatoes halved
- 1 cup English cucumber diced
- 0.25 cup red onion thinly sliced
- 0.25 cup fresh cilantro or basil roughly chopped
- 0.5 tsp salt plus more to taste
- 0.25 tsp black pepper
Instructions
- Cook the pasta in a large pot of well-salted boiling water according to package directions until al dente, about 8 to 10 minutes. Drain through a colander and rinse thoroughly under cold running water until the pasta is completely cool. Set aside to drain well.
- Make the creamy avocado dressing: add the ripe avocado flesh, lime juice, garlic clove, olive oil, salt, and water to a blender. Blend on high until completely smooth and creamy, about 60 seconds. Taste and adjust seasoning, adding more lime juice or salt as needed.
- While the pasta cools, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and roughly chop the fresh cilantro or basil. Set all prepared vegetables aside.
- Transfer the cooled pasta to a large mixing bowl. Pour the avocado dressing over the pasta and toss gently until every piece is evenly coated in the creamy dressing.
- Fold in the cherry tomatoes, cucumber, red onion, and fresh herbs. Stir gently to combine without breaking up the vegetables. Season to taste with additional salt, pepper, and lime juice.
- Serve immediately for the brightest color and freshest flavor, or refrigerate for up to one hour before serving. Garnish with extra fresh herbs and a squeeze of lime juice just before plating.
Notes
Use truly ripe avocados for the creamiest dressing. Rinse pasta with cold water after cooking to stop the cooking process and prevent it from absorbing all the dressing. Make the avocado dressing right before assembling to keep it bright green. For meal prep, store the dressing separately in a sealed jar for up to 2 days and toss with pasta and vegetables when ready to serve. Not suitable for freezing. Add grilled chicken or chickpeas for extra protein.