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Avocado Pasta Salad

This Avocado Pasta Salad recipe is a healthy summer salad that's perfect for picnics and potlucks. It has a rich creamy avocado sauce with tomatoes and corn

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings: 6 servings
Calories: 428 kcal
Course: Salad
Cuisine: American

Ingredients

  • 12 ounces rotini pasta or other short cut pasta
  • 1 avocado peeled, stone and chopped
  • 1 cup cherry tomatoes halved
  • 1 cup frozen corn thawed
  • fresh basil for serving
Dressing
  • 2 avocados peeled and cored
  • 1 cup baby spinach
  • 1/2 cup almond milk
  • Juice of 1 lemon
  • 1 garlic clove
  • salt and pepper to taste
  • 1 tablespoon extra-virgin olive oil

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. In a large bowl, toss the pasta with the dressing, tomatoes, corn and avocados. Garnish with fresh basil and serve immediately.

Notes

  • Storage: Store any leftovers in an airtight container. They will last about 2 days in the fridge. However due to the oxidation of avocados, I would recommend consuming within 24 hours of making the pasta salad.
  • Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Equipment: I use the Kitchen Aid 7-Cup Food processor to make the creamy avocado sauce. It has a high and low pulse speed so you can make the sauce pretty smooth and silky.
  • Instead of almond milk, you can use any other plant-based milk or regular milk or leave out the milk all together.
  • Instead of spinach, you can use kale, arugula, parsley, cilantro or basil. You can also omit the greens if you'd like.
  • To make this gluten-free, use any type of gluten-free pasta you'd like and cook it al dente.

Nutrition Information

Calories 428kcal (21%) Carbohydrates 59g (20%) Protein 11g (22%) Fat 18g (28%) Saturated Fat 3g (15%) Sodium 46mg (2%) Potassium 777mg (22%) Fiber 10g (40%) Sugar 3g (6%) Vitamin A 735IU (15%) Vitamin C 19.2mg (21%) Calcium 57mg (6%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 428

% 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.