A fresh, vibrant, and creamy pasta salad bursting with flavor and healthy fats—perfect for summer lunches, BBQs, or kid-friendly dinners!
A Bright and Creamy Salad for Every Table
If you’re looking for a pasta salad that’s just a little different—but still easy, wholesome, and packed with flavor—this Creamy Avocado Pasta Salad is the one to try.
It’s everything you love about traditional pasta salad, but with a healthy, creamy twist thanks to ripe avocados and a squeeze of lime.
Light, tangy, and loaded with fresh vegetables, it’s a winner for backyard barbecues, family lunches, and quick weeknight meals.
I first made this recipe one summer afternoon when I had leftover pasta and a few avocados on the verge of becoming guacamole.
I blended them with some lime juice, garlic, and olive oil, tossed it all with veggies and chilled pasta—and my kids absolutely devoured it. It became an instant staple.
This salad is super flexible too: toss in some grilled chicken or shrimp for protein, or add chickpeas for a plant-based version.
And the best part? It’s delicious served cold or at room temperature, which means it travels well for picnics, potlucks, or packed lunches.
What You’ll Need
For the pasta salad:
- 12 oz rotini or bowtie pasta (regular or whole grain)
- 1 ripe avocado (cubed)
- 1 cup cherry tomatoes (halved)
- ½ red bell pepper (chopped)
- ½ cucumber (deseeded and diced)
- ½ cup corn (fresh, frozen, or canned and drained)
- ¼ cup red onion (finely diced)
- 2 tablespoons chopped fresh parsley or cilantro
For the creamy avocado dressing:
- 1 large ripe avocado
- 3 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- 1 small garlic clove (minced)
- 2 tablespoons Greek yogurt (or dairy-free yogurt for vegan)
- Salt and black pepper, to taste
- Optional: 1 tablespoon water to thin the dressing, if needed
Pro Tips
- Use ripe avocados – They should yield to gentle pressure but not feel mushy. The riper the avocado, the creamier the dressing.
- Rinse your pasta in cold water – This stops the cooking process and keeps your salad from turning mushy.
- Chill before serving – This pasta salad tastes best after at least 30 minutes in the fridge so the flavors can meld.
- Toss gently – Avocados can get mushy if over-mixed, so fold gently to keep chunks intact for texture.
- Make it a meal – Add grilled chicken, shrimp, or beans to make it a complete and filling dish.
Tools You’ll Need
- Large pot (for cooking pasta)
- Colander
- Blender or food processor (for the dressing)
- Mixing bowl
- Sharp knife and cutting board
- Measuring cups and spoons
- Serving spoon
Substitutions and Variations
- Make it gluten-free – Use gluten-free pasta like lentil, chickpea, or brown rice pasta.
- Dairy-free or vegan? Swap Greek yogurt for a plant-based yogurt or a splash of unsweetened almond milk.
- Add protein – Grilled chicken, canned tuna, hard-boiled eggs, or chickpeas make great additions.
- Go spicy – Add chopped jalapeños to the salad or a pinch of cayenne pepper to the dressing.
- More veggies? Add spinach, shredded carrots, or snap peas for extra color and crunch.
Make-Ahead Tips
This pasta salad can be made up to 24 hours in advance, but here’s the trick: wait to add the avocado chunks and the final toss of fresh herbs until just before serving to keep everything fresh and vibrant.
The dressing can be made up to 2 days ahead and stored in an airtight container in the fridge. If it thickens, just whisk in a splash of water or lime juice.
How to Make Creamy Avocado Pasta Salad
1. Cook the Pasta
Boil the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Make the Avocado Dressing
In a blender or food processor, combine the avocado, olive oil, lime juice, garlic, Greek yogurt, salt, and pepper. Blend until smooth and creamy. Add water a little at a time if you prefer a thinner consistency.
3. Prep the Veggies
Chop the tomatoes, bell pepper, cucumber, onion, and parsley. Cube the avocado and set aside.
4. Assemble the Salad
In a large mixing bowl, combine the cooked pasta, veggies, and avocado cubes. Pour the dressing over the top and toss gently to coat everything evenly.
5. Chill and Serve
Let the salad chill in the fridge for at least 30 minutes. Just before serving, sprinkle with extra herbs or a squeeze of lime if desired.
Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Because avocado can brown over time, stir before serving and add a squeeze of lime to freshen the flavor. This salad is not ideal for freezing, but it’s perfect for making a day ahead for gatherings or meal prep.
A Fresh Twist on Pasta Salad
This Creamy Avocado Pasta Salad brings together the best of both worlds—comforting pasta and fresh, healthy ingredients wrapped in a luscious avocado dressing. It’s bright, creamy, and just the kind of dish that disappears fast at potlucks, picnics, or your dinner table.
I hope this becomes a favorite in your home as it has in ours. If you try it, be sure to leave a comment below—let me know how you personalized it, and if the kids (or the picky eaters) asked for seconds!
