Creamy mashed avocado does all the work here, whipped with fresh lime juice, garlic, and cumin into a rich, tangy dressing that clings to every piece of pasta without a drop of cream or mayo in sight. Cherry tomatoes, cucumber, sweet corn, and red onion bring color and crunch, while a scattering of fresh cilantro keeps things bright and herbaceous. It's a cold, no-fuss pasta salad built almost entirely on vegetables, good olive oil, and citrus — exactly the kind of produce-forward, plant-heavy eating this way of cooking is all about. A pinch of red pepper flakes adds a little heat if you want it, and a squeeze of extra lime at the end wakes everything back up. Make it ahead for a picnic or a weeknight side, and it'll hold its creamy texture beautifully. This one's an easy addition to a Mediterranean-style rotation, especially when tomatoes and corn are in season.
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Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Drain through a colander, rinse briefly under cold water to stop cooking, and spread on a sheet pan or leave in the colander to cool completely, about 10–15 minutes.
While the pasta cools, scoop the avocado flesh into a large mixing bowl. Add the lime juice, olive oil, garlic, cumin, salt, and black pepper. Mash and stir with a fork until the mixture is mostly smooth with a few small chunks remaining — it should be thick enough to coat the back of a spoon.
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