Avocado pasta salad

Introduction

This avocado pasta salad is a light, creamy, and refreshing dish perfect for summer picnics, potlucks, or as a wholesome side. Combining the creamy richness of avocado with the tangy freshness of cherry tomatoes and the sweetness of corn, this salad is easy to prepare and a crowd-pleaser. It’s a great vegetarian option and can be customized for vegan or gluten-free diets.

Ingredients

• 12 oz bowtie (farfalle) pasta
• 2 ripe avocados
• 1 pint cherry or grape tomatoes, halved
• 1½ cups corn (cooked or canned, drained)
• 2 tbsp olive oil
• 1 tbsp lime or lemon juice
• 2 garlic cloves, minced
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. Cook the pasta: Prepare the bowtie pasta according to the package instructions. Drain and allow it to cool. Optionally, toss it with olive oil to prevent sticking.
2. Make the dressing: In a blender or food processor, blend the avocado, lime/lemon juice, olive oil, garlic, and one tablespoon of cilantro until smooth. Adjust seasoning with salt and pepper.
3. Assemble the salad: In a large bowl, combine the pasta, halved cherry tomatoes, corn, and the avocado dressing. Toss gently to coat the ingredients evenly.
4. Garnish: Sprinkle the remaining cilantro on top and season with additional salt and pepper if needed.
5. Serve: Serve immediately for the best flavor, or refrigerate for up to 24 hours and serve chilled.

Conclusion

This avocado pasta salad is an easy-to-make dish loaded with vibrant, fresh ingredients. Its creamy avocado dressing makes it a healthier alternative to mayo-based salads, and it pairs wonderfully with grilled meats or burgers. Best served fresh, this dish is sure to impress your guests at your next gathering.

For more details, visit the full recipe

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