Avocado Pasta Salad
User Reviews
5
Avocado Pasta Salad
Description
The Avocado Pasta Salad features rotini pasta cooked just shy of fully tender, then combined with a dressing made by blending ripe avocados, baby spinach, almond milk, lemon juice, garlic, black pepper, salt, and olive oil. This dressing coats the pasta with a creamy, green-hued sauce. Fresh avocado pieces, halved cherry tomatoes, and thawed corn add refreshing texture and sweetness. The salad is garnished with fresh basil for herbal brightness.
The dish balances creamy and fresh elements with subtle acidity from lemon juice. The avocado provides richness without heaviness, while the spinach adds earthiness to the dressing. The pasta provides a satisfying chew to complement the smooth sauce and crisp vegetables.
Since avocados oxidize quickly, it's recommended to consume the salad within a day or two, storing leftovers in an airtight container. Substitutions can be made for almond milk or greens if necessary. The salad is best served chilled or at room temperature, offering a fresh, colorful option for warm-weather meals or potlucks.
Consistent blending of the dressing to a smooth texture improves the coating and helps distribute flavor evenly. Using freshly ground black pepper and salt allows for better seasoning control.
Ingredients
- 12 ounces rotini pasta or other short cut pasta
- 1 avocado peeled, stone and chopped
- 1 cup cherry tomato halved
- 1 cup corn thawed, frozen
- basil for serving, fresh
Dressing
- 2 avocado peeled and cored
- 1 cup baby spinach
- 1/2 cup almond milk
- lemon juice of 1
- 1 garlic clove
- salt to taste
- black pepper to taste
- 1 tablespoon extra-virgin olive oil
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well. You can thaw the frozen corn in the pasta cooking water in the last 3-4 minutes of cooking time.
- To make the avocado dressing, combine the avocados, spinach, almond milk, olive oil, lemon juice and garlic to a blender or food processor. Season with salt and pepper. With the motor running, add olive oil slowly until dressing is emulsified, smooth and creamy.
- In a large bowl, toss the pasta with the dressing, tomatoes, corn and avocados. Garnish with fresh basil and serve immediately.
Notes
- Store leftovers in an airtight container for up to two days; consume within 24 hours to avoid avocado browning.
- Substitute almond milk with other plant-based or regular milk, or omit it entirely for a thicker dressing.
- Spinach in the dressing can be replaced with kale, arugula, parsley, cilantro, or basil according to preference.
- Use gluten-free pasta to make this salad gluten-free, and cook to al dente as directed.
- Using a food processor with pulse settings helps achieve a smooth, creamy avocado dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Sodium | 46mg | 2% |
| Potassium | 777mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 19.2mg | 21% |
| Calcium | 57mg | 6% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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