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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Recipe Information
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
Instructions
Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
While the pasta cooks, chop the cherry tomatoes in halves, dice the cucumber, thinly slice the red onion, and set all vegetables aside.
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.
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.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, and sweet corn.
Pour the avocado dressing over the salad and toss gently to coat everything evenly.
Finely chop the fresh cilantro and sprinkle it over the salad as garnish.
Serve immediately, or refrigerate the salad for about 30 minutes to chill before serving.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1594 mg | 69% | |
| Total Carbohydrate | 187.4 g | 68% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 29.7 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3548 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
