I love a good pasta salad, especially one that’s packed with fresh veggies and creamy avocado. Today, I’m excited to share my Avocado Pasta Salad recipe with you! This dish is perfect for backyard barbecues or a light lunch. It’s colorful, delicious, and easy to make.
Growing up, my Dad James always used to whip up salads during the summer. My sister Jennifer and I would feast on fresh corn from the garden while stealing spoons of whatever dressing he was making. Those sunny days and tasty bites inspired my love for vibrant salads, just like this Avocado Pasta Salad.
What You’ll Need
- 4 cups spinach, stemmed
- Juice from 1 large lemon
- 2 cloves garlic
- 3 avocados, halved
- 1/2 teaspoon fine grain sea salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons water
- 16 ounces gluten free pasta
- 4 ears corn, kernels removed
- 1 pint grape tomatoes, halved
- 1/2 cup red onion, chopped
- 1 avocado, pitted and chopped into 1-inch pieces
- 1 tablespoon fresh chives, chopped
- 1 1/2 teaspoons fine grain sea salt plus more to taste
- 1/2 teaspoon black pepper
My Trusted Kitchen Tools
I recommend using a large pot for boiling pasta, a good food processor for blending the sauce, and a big mixing bowl for tossing the salad. A wooden spoon will help mix everything together nicely without bruising the veggies.
Bringing It All Together
- Cook the pasta according to package instructions.
- About 4 minutes before the pasta is done, add the corn to the boiling water.
- Rinse corn and pasta under cold water to chill, then drain well and transfer to a large mixing bowl.
- In a food processor, combine half of the spinach, 3 avocados, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pulse until blended, then add the remaining spinach and blend until creamy, adding water if needed.
- Pour the avocado sauce over the pasta and toss with a wooden spoon.
- Add halved tomatoes, chopped avocado, red onion, chives, salt, and pepper.
- Toss the salad together until evenly coated.
- Chill in the fridge for one hour before serving.
Making It Your Own (Swaps & Ideas)
Feel free to swap out ingredients based on your preferences! You can use different greens like arugula or kale. If you want more protein, add cooked chicken or chickpeas. You can also change the dressing by using lime juice instead of lemon.
How We Love to Serve It
I love to serve this pasta salad as a side dish at barbecues or as a light lunch. It pairs beautifully with grilled meats or can be enjoyed on its own. It’s great to bring to potlucks or picnics since everyone loves a fresh, vibrant salad!
A Few Tips For Success
Make sure to rinse the pasta and corn thoroughly in cold water; this keeps them from getting mushy. You can also prepare the avocado sauce ahead of time and store it in an airtight container. Just add it to the pasta right before serving.
Saving Some For Later
If you have leftovers, store them in an airtight container in the fridge. It’s best enjoyed within a day or two, but make sure to add a little lemon juice to keep the avocado fresh.
From My Kitchen to Yours
I hope this Avocado Pasta Salad brings as much joy to your table as it does to mine. It’s a vibrant dish that celebrates fresh ingredients and summer flavors. Enjoy making it and sharing with friends and family!
Your Questions, Answered
What can I add to my Avocado Pasta Salad?
You can add different vegetables like bell peppers, zucchini, or even some olives. Feel free to mix in proteins like shrimp or beans for extra heartiness.
Can I make this Avocado Pasta Salad ahead of time?
Yes! You can prepare it a day in advance. Just remember to keep the avocado sauce separate until you’re ready to serve to maintain its freshness.
How can I store leftover Avocado Pasta Salad?
Store any leftover salad in an airtight container in the fridge. Enjoy it within a day or two for the best flavor and texture.
Print
Avocado Pasta Salad
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and colorful pasta salad packed with fresh veggies and creamy avocado. Perfect for summer barbecues or a light lunch.
Ingredients
- 4 cups spinach, stemmed
- Juice from 1 large lemon
- 2 cloves garlic
- 3 avocados, halved
- 1/2 teaspoon fine grain sea salt
- 1/4 teaspoon black pepper
- 1–2 tablespoons water
- 16 ounces gluten free pasta
- 4 ears corn, kernels removed
- 1 pint grape tomatoes, halved
- 1/2 cup red onion, chopped
- 1 avocado, pitted and chopped into 1-inch pieces
- 1 tablespoon fresh chives, chopped
- 1 1/2 teaspoons fine grain sea salt plus more to taste
- 1/2 teaspoon black pepper
Instructions
- Cook the pasta according to package instructions.
- About 4 minutes before the pasta is done, add the corn to the boiling water.
- Rinse corn and pasta under cold water to chill, then drain well and transfer to a large mixing bowl.
- In a food processor, combine half of the spinach, 3 avocados, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pulse until blended, then add the remaining spinach and blend until creamy, adding water if needed.
- Pour the avocado sauce over the pasta and toss with a wooden spoon.
- Add halved tomatoes, chopped avocado, red onion, chives, salt, and pepper.
- Toss the salad together until evenly coated.
- Chill in the fridge for one hour before serving.
Notes
Rinse pasta and corn thoroughly in cold water to prevent mushiness. Prepare the avocado sauce ahead of time for convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: pasta salad, avocado salad, summer recipes