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Avocado Pasta Salad

Avocado pasta salad with creamy avocado lime dressing coats rotini for a vibrant green, guacamole-like finish. Tossed with sweet corn, cherry tomatoes, red onion, and cilantro, it’s a fresh pasta salad that stays satisfying and bright.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 12 oz rotini or bow tie pasta Cook until al dente.
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (fresh or thawed)
  • 0.5 red onion, finely diced
  • 0.25 cup fresh cilantro, chopped
Avocado dressing
  • 2 ripe avocados
  • 0.33 cup Greek yogurt or sour cream
  • 3 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 2 cloves garlic
  • 0.25 cup fresh cilantro
  • 0.25 tsp cumin
  • 0.5 tsp salt
  • 2 tbsp water Use 2-4 tbsp to thin to a pourable consistency.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Bring a pot of water to a boil and cook the rotini or bow tie pasta until al dente, about 10 minutes. Drain, then rinse cold and cool completely so the salad won’t clump.
Make the avocado dressing
  1. Add ripe avocados, Greek yogurt or sour cream, lime juice, lime zest, garlic, fresh cilantro, cumin, salt, and 2 tablespoons water to a blender. Blend until smooth, adding more water (up to 4 tablespoons total) to reach a pourable consistency.
Assemble and chill (optional)
  1. In a large bowl, combine the cooled pasta with cherry tomatoes, corn, red onion, and chopped cilantro. Toss gently so the vegetables are evenly distributed.
  2. Pour the avocado dressing over the pasta mixture and toss to coat completely. Stop when everything looks vibrantly green and glossy.
  3. Serve immediately for best texture, or cover tightly and refrigerate. Press plastic wrap directly onto the surface to prevent browning.
  4. Just before serving, add a squeeze of lime. Taste and adjust as needed for brightness.

Notes

Pro tip: rinse the pasta under cold water and cool it completely before mixing—this keeps the dressing creamy instead of watery. Store covered in the fridge up to 3 days; for best color, press plastic wrap directly onto the surface. Freezing is not recommended because avocado dressing can separate. For a dairy-free swap, use dairy-free yogurt in the dressing while keeping the same lime and cilantro amounts.