Description
This Avocado Pasta Salad is a refreshing, creamy, and zesty dish that’s perfect for any occasion. The creamy texture of ripe avocados, paired with tender pasta and crisp vegetables, creates a beautiful balance of flavors. Whether served as a light lunch, a side dish for dinner, or a potluck favorite, this salad is guaranteed to impress with its simplicity and taste!
Ingredients
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4 ripe but firm avocados
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2 cups cooked pasta (penne, rotini, or any short pasta)
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1 cup cherry tomatoes, halved
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1/2 cup red onion, thinly sliced
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1/2 cucumber, diced (optional)
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2 tbsp fresh cilantro or parsley, chopped
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Juice of 1 lime or lemon
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2 tbsp olive oil
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Salt and pepper to taste
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Optional: Sweet corn, black beans, or diced bell peppers
Instructions
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Cook the pasta according to package instructions. Once al dente, drain and rinse under cold water to cool.
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While the pasta cools, halve and pit the avocados. Scoop the flesh into a large bowl and mash or chop it into small chunks.
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Add the cherry tomatoes, red onion, cucumber, and any optional ingredients to the bowl with the avocado.
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Squeeze the lime or lemon juice over the mixture and drizzle with olive oil. Season with salt and pepper.
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Gently fold in the cooled pasta, ensuring everything is mixed evenly.
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Garnish with fresh cilantro or parsley. Taste and adjust seasoning if necessary.
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Let the salad sit for 10 minutes to allow the flavors to combine. Serve chilled or at room temperature.
Notes
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For a crunchy texture, consider adding chopped nuts like walnuts or almonds.
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This salad is best eaten within 1-2 days of preparation, but you can store leftovers in the refrigerator for up to 3 days. To prevent browning, add the avocado just before serving.
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For a more robust flavor, try adding a handful of black beans or roasted sweet corn.
- Prep Time: 10 minutes
- Cook Time: 10 minutes