This fresh, creamy avocado pasta salad is light, colorful, and perfect for lunch, picnics, or a quick family dinner. Sweet corn, juicy cherry tomatoes, and buttery avocado combine with tender pasta for a simple dish that’s ready in about 25 minutes — no heavy mayo needed.
Great for summer menus, healthy food blogs, and high-traffic recipe posts.
📝 Ingredients
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3 cups cooked pasta (rotini, fusilli, or penne)
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1 large ripe avocado, diced
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1 cup cherry tomatoes, halved
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1 cup sweet corn (fresh, canned, or frozen & thawed)
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¼ cup red onion, finely chopped
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2 tablespoons fresh parsley or cilantro (optional)
🥄 Creamy Avocado Dressing
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1 ripe avocado
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2 tablespoons olive oil
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2 tablespoons lemon juice
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1 small garlic clove
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½ teaspoon salt
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¼ teaspoon black pepper
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2–4 tablespoons water (to thin)
👩🍳 Instructions
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Cook pasta according to package instructions. Drain and cool completely.
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In a blender, combine dressing avocado, olive oil, lemon juice, garlic, salt, pepper, and water. Blend until smooth and creamy.
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In a large bowl, add cooled pasta, diced avocado, cherry tomatoes, corn, onion, and herbs.
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Pour dressing over the salad.
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Toss gently until everything is evenly coated.
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Chill for 15–20 minutes before serving for best flavor.
🌟 Tips for Perfect Avocado Pasta Salad
✔ Add dressing just before serving to keep avocado fresh
✔ Toss avocado pieces in a little lemon juice to prevent browning
✔ Use slightly firm avocados so they hold their shape
✔ Chill pasta fully so the dressing stays creamy
