Vegetarian Vegan Fresh Avocado Pasta Salad
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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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