Pasta Salad with Avocado Dressing
Experience a burst of fresh, vibrant flavors with this Pasta Salad with Avocado Dressing—a healthy and satisfying twist on a classic! Featuring al dente fusilli or penne pasta tossed with juicy cherry tomatoes, crisp cucumber, sweet corn, and a zesty red onion, this salad is brought to life by a rich and creamy avocado dressing made with ripe avocados, bright lime juice, and a hint of garlic. Perfect for meal prep, summer gatherings, or light lunches, this recipe is easy to make in under 30 minutes and naturally dairy-free. Garnished with fragrant cilantro, this wholesome dish is as visually appealing as it is delicious. It’s the ultimate crowd-pleaser packed with nutrients and bold flavors!
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Ingredients
- 300 grams Pasta (fusilli or penne)
- 200 grams Cherry tomatoes
- 1 medium Cucumber
- 1 small Red onion
- 150 grams Sweet corn (canned or frozen, drained/defrosted)
- 2 large Avocado
- 10 grams Fresh cilantro
- 2 tablespoons Lime juice
- 3 tablespoons Olive oil
- 1 clove Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Water
Directions
Step 1
Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 2
While the pasta cooks, chop the cherry tomatoes in halves, dice the cucumber, thinly slice the red onion, and set all vegetables aside.
Step 3
If using canned corn, drain it thoroughly. If using frozen corn, defrost it by soaking briefly in hot water, then drain. Set the corn aside.
Step 4
Prepare the avocado dressing: In a blender or food processor, combine the flesh of 2 avocados, lime juice, olive oil, garlic clove, salt, black pepper, and 2 tablespoons of water. Blend until smooth and creamy. If the dressing is too thick, add more water 1 teaspoon at a time until the desired consistency is reached.
Step 5
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, and sweet corn.
Step 6
Pour the avocado dressing over the salad and toss gently to coat everything evenly.
Step 7
Finely chop the fresh cilantro and sprinkle it over the salad as garnish.
Step 8
Serve immediately, or refrigerate the salad for about 30 minutes to chill before serving.
Nutrition Facts
| Serving size | (1510.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1752.0 |
| Total Fat 106.2g | 0% |
| Saturated Fat 16.1g | 0% |
| Polyunsaturated Fat 11.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1593.9mg | 0% |
| Total Carbohydrate 187.4g | 0% |
| Dietary Fiber 42.2g | 0% |
| Total Sugars 29.7g | |
| Protein 35.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 179.9mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 3547.9mg | 0% |
Source of Calories