Avocado Pasta Salad

 

Ingredients

(Serves 4–6)

For the Salad:

8 oz (225g) pasta (rotini, penne, or bowtie work well)

1 cup (150g) cherry tomatoes, halved

1 cup (150g) cucumber, diced

1 avocado, diced

1 cup (150g) sweet corn (canned, fresh, or frozen)

¼ cup (40g) red onion, finely chopped

¼ cup (40g) black olives, sliced (optional)

¼ cup (10g) fresh cilantro or parsley, chopped (optional)

For the Dressing:

1 large avocado

2 tablespoons olive oil

2 tablespoons lime or lemon juice

1 garlic clove, minced

3 tablespoons Greek yogurt or sour cream (optional, for extra creaminess)

Salt and black pepper, to taste

¼ teaspoon chili flakes (optional, for a spicy kick)

Instructions

Step 1: Cook the Pasta

Cook the pasta in salted boiling water according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool.

Step 2: Make the Dressing

In a blender or food processor, combine the avocado, olive oil, lime juice, garlic, Greek yogurt (if using), salt, pepper, and chili flakes. Blend until smooth and creamy.

Taste and adjust seasonings as needed.

Step 3: Assemble the Salad

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, diced avocado, corn, red onion, and black olives (if using).

Pour the avocado dressing over the salad and toss gently to coat all ingredients evenly.

Step 4: Garnish and Serve

Sprinkle with fresh cilantro or parsley, if desired. Serve immediately or refrigerate for up to 2 hours to let the flavors meld. Enjoy chilled or at room temperature.