Easy Avocado Pasta Salad with Corn and Cherry Tomatoes: A Creamy, Refreshing Twist
If you’re craving a light yet satisfying dish, this Easy Avocado Pasta Salad with Corn and Cherry Tomatoes is the perfect match. It’s creamy without the dairy, full of fresh vegetables, and incredibly easy to make. Whether you're preparing it for a picnic, BBQ, or just a weekday lunch, this recipe is sure to become a summer staple.
Ingredients
- 3 cups cooked rotini pasta (or any short pasta)
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cooked corn (fresh, canned, or frozen and thawed)
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh cilantro (optional)
Creamy Avocado Dressing:
- 1 ripe avocado
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 small garlic clove
- Salt and pepper to taste
- 2–3 tablespoons water (to thin, as needed)
Instructions
- Cook the pasta according to package directions. Rinse under cold water, drain well, and let cool.
- In a blender or food processor, combine all the dressing ingredients and blend until smooth and creamy. Add water as needed to reach your desired consistency.
- In a large mixing bowl, add the cooled pasta, diced avocado, cherry tomatoes, corn, red onion, and cilantro.
- Pour the avocado dressing over the salad and gently toss to coat evenly.
- Serve immediately or refrigerate for 20–30 minutes before serving for a chilled version.
Tips & Variations
- Use gluten-free pasta for a gluten-free version.
- Add black beans or chickpeas for more protein and fiber.
- Replace cilantro with fresh basil or parsley for a flavor twist.
- To prevent browning, toss diced avocado with lime juice before mixing in.
Why You'll Love This Recipe
- Quick and easy to prepare
- Dairy-free and naturally creamy
- Loaded with healthy fats and fiber
- Perfect for warm-weather meals and gatherings