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Avocado Pasta Salad

Avocado Pasta Salad Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 8 oz (225 g) dried pasta (rotini or fusilli)
  • 1 large ripe avocado
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 garlic clove, minced
  • 1/4 tsp salt
  • 2 tbsp water, plus more as needed
  • 1 cup (150 g) halved cherry tomatoes
  • 1 cup (150 g) cooked corn kernels
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1/4 cup (10 g) chopped fresh cilantro
  • Crumbled cotija or feta cheese, for serving (optional)

Method
 

  1. Cook pasta in salted boiling water until al dente, about 8 to 10 minutes. Drain and rinse under cold water to cool.
  2. In a blender, combine avocado, olive oil, lime juice, garlic, salt, and 2 tbsp water. Blend until smooth, adding more water if needed to make it pourable.
  3. Toss the cooled pasta with tomatoes, corn, black beans, and cilantro. Pour the dressing over and toss gently to coat.
  4. Scoop into bowls, top with extra cilantro and cheese if using, and serve right away.

Notes

The dressing will keep for a few hours in the fridge if you need to prep it ahead, but it's at its brightest right after blending. If the salad sits overnight, the dressing may absorb into the pasta; stir in a small splash of lime juice to freshen it up.