Description
A bright, tangy, and irresistibly creamy pasta salad that combines ripe avocados, fresh vegetables, and perfectly cooked pasta. This versatile recipe shines as a hearty vegetarian main or a refreshing side dish for grilled meats, potlucks, or weekday lunches.
Ingredients
Scale
- 8 ounces (225 g) of pasta (fusilli, penne, or rotini)
- 2 ripe avocados, peeled and pitted
- 2 cups of cherry tomatoes, halved
- 1 cup of canned corn kernels, drained
- 1 cup of diced cucumber
- ½ cup of diced red onion
- 1 clove of garlic, minced
- 2 tablespoons of extra-virgin olive oil
- 2 tablespoons of fresh lemon juice
- ½ teaspoon of salt, or to taste
- ¼ teaspoon of black pepper, or to taste
- ¼ cup of chopped fresh cilantro (optional, can substitute basil or parsley)
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions (about 8–10 minutes or until al dente).
- Drain in a colander and briefly rinse with cold water to stop the cooking process and cool the pasta.
Make the Avocado Dressing
- In a small bowl, mash the avocado flesh with a fork.
- Stir in the minced garlic, lemon juice, salt, and pepper.
- Drizzle in the extra-virgin olive oil while mixing.
- Adjust seasonings to taste. Add a splash of water or lemon juice if you prefer a thinner consistency.
Prepare the Vegetables
- Halve the cherry tomatoes, dice the cucumber, and drain the corn kernels.
- Dice the red onion into small pieces. If you prefer a milder onion flavor, soak the diced onion in cold water for 10 minutes, then drain.
Combine All Ingredients
- In a large mixing bowl, place the cooled pasta, cherry tomatoes, cucumber, corn, and red onion.
- Pour the avocado dressing over everything and gently toss until all pieces are evenly coated.
Add the Final Touches
- Sprinkle chopped cilantro (or your preferred herb) over the salad.
- Give it one last stir, taste, and adjust salt, pepper, or lemon juice if needed.
- Serve immediately or store in an airtight container in the refrigerator for up to two days.
Notes
- Texture Tip: If your avocados are very ripe, you will end up with a smoother dressing. For slightly firmer avocados, you may get a chunkier texture—still delicious!
- Herb Alternatives: Basil, parsley, or chives make excellent substitutes for cilantro.
- Spice It Up: Add chopped jalapeños or a pinch of red pepper flakes for some heat.
- Protein Boost: Toss in roasted chickpeas, shredded chicken, cooked shrimp, or tofu to make this a one-bowl meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course
- Method: Mixing, Boiling, Tossing
- Cuisine: American, Fusion
Keywords: avocado pasta salad, creamy avocado sauce, healthy salad, summer dish, quick pasta recipe