Vegan Fresh Avocado Pasta Salad
Creamy, vibrant, and packed with fresh vegetables, this pasta salad is the kind of dish that disappears fast at any gathering. Three ripe avocados get mashed with fresh lime juice, olive oil, minced garlic, and a touch of cumin to create a luscious, herb-forward dressing that coats every twist of rotini beautifully — no dairy, no eggs, nothing that needs a second thought. Cherry tomatoes, crisp cucumber, sweet corn, red onion, and fresh cilantro get folded in for color and crunch that make each forkful genuinely exciting. The whole thing comes together in about the time it takes to boil pasta, which makes it a seriously low-effort win for weeknight dinners or potluck season. Because the dressing is built entirely from whole-food ingredients you blend right in the bowl, there's no label-reading anxiety and no mystery additives hiding in a store-bought sauce. A squeeze of extra lime right before serving keeps the avocado bright and the flavors sharp. It serves six, so it's just as at home on a backyard table as it is packed into lunch containers for the week.
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz dry rotini or fusilli pasta
- 1 tsp salt
For the dressing
- 3 ripe avocados, halved and pitted
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp olive oil
- 1 garlic clove, finely minced
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For the salad
- 1 ½ cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
- ⅓ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- ¼ tsp red pepper flakes (optional)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
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.
- 2
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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