Avocado Pasta Salad Recipe

Avocado Pasta Salad is a creamy, vibrant, and refreshing dish that combines ripe avocados, tender pasta, and crisp vegetables tossed in a zesty dressing. It’s a perfect side dish for cookouts, potlucks, or even a light lunch when I’m craving something cool and satisfying.

Why You’ll Love This Recipe

I love how this pasta salad brings a creamy texture without needing mayo or heavy dressing. The avocado blends beautifully into the pasta, creating a smooth coating that feels rich but still fresh. With the crunch of veggies and the brightness of lemon or lime, every bite tastes like summer in a bowl.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pasta (short shapes like rotini, bowtie, or penne)
ripe avocados
cherry tomatoes (halved)
red onion (thinly sliced or diced)
corn (fresh, canned, or frozen and thawed)
cucumber or bell pepper (optional, for extra crunch)
fresh cilantro or parsley
olive oil
lime or lemon juice
garlic (minced)
salt and pepper
optional: feta cheese, cooked bacon, or grilled chicken for added protein

directions

1. I cook the pasta according to package instructions, then rinse it under cold water and drain well.

2. While the pasta cools, I mash or dice the avocados—depending on whether I want a creamy dressing or chunkier texture.

3. I mix the avocados with olive oil, lime or lemon juice, garlic, salt, and pepper to make a quick dressing.

4. In a large bowl, I combine the cooled pasta, tomatoes, red onion, corn, and any other veggies I’m using.

5. I toss everything with the avocado dressing until well coated.

6. I gently fold in chopped herbs and any extras like feta or chicken.

7. I chill the salad for about 30 minutes before serving, or serve immediately if I’m in a hurry.

Servings and timing

This recipe serves about 6–8.
Prep time: 15 minutes
Cook time: 10 minutes
Chill time (optional): 30 minutes

Variations

Sometimes I add black beans and cotija cheese for a southwest twist, or use arugula and lemon for a peppery, bright flavor. For a vegan option, I skip any cheese and load up on colorful vegetables. If I’m packing it for lunch, I squeeze a little extra citrus over the top to keep the avocado green.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. Because of the avocado, the salad is best enjoyed fresh. If it browns slightly, I stir it again and add a bit more lime or lemon juice to refresh the flavor. I don’t reheat it—this one is meant to be eaten cold.

FAQs

Can I make this ahead of time?

Yes, but I keep the avocado separate and mix it in right before serving to keep it from browning.

What’s the best pasta to use?

I go for short pasta with texture, like rotini or farfalle—they hold the dressing well and mix easily with the other ingredients.

How do I keep the avocado from turning brown?

I coat it well in citrus juice and store the salad tightly sealed. For extra insurance, I press plastic wrap directly against the surface before chilling.

Can I make it dairy-free?

Absolutely—I skip the cheese or use a plant-based alternative. The avocado still provides plenty of creaminess.

Is this good for meal prep?

It can be! I portion it into containers and add extra lemon juice just before eating. The flavor actually gets better after a few hours in the fridge.

Conclusion

Avocado Pasta Salad is one of those dishes I make on repeat when I want something easy, nourishing, and full of flavor. It’s endlessly adaptable, always refreshing, and brings the perfect balance of creaminess and crunch to my plate. Whether I’m feeding a crowd or just myself, this salad never disappoints.