Creamy Avocado Pasta Salad
A refreshing and creamy avocado pasta salad that’s perfect for summer gatherings or as a light side dish.
Equipment
- Large mixing bowl
- Blender or food processor
- Pot for boiling pasta
- Colander
Ingredients
- 8 ounces short pasta (like rotini or penne)
- 2 ripe avocados
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/4 cup red onion finely diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic minced
- To taste salt and pepper
- Optional fresh parsley or cilantro for garnish
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a blender or food processor, combine avocados, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy. If needed, add water 1 tablespoon at a time to thin the dressing.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, and red onion. Pour the avocado dressing over the top and toss until everything is well coated.
- Taste and adjust seasoning if needed. Garnish with fresh parsley or cilantro if desired. Serve immediately or chill for 15-20 minutes before serving.
Notes
For added protein, mix in grilled chicken, shrimp, or chickpeas. Leftovers can be stored in an airtight container for up to two days; cover with plastic wrap to minimize avocado browning.