Description
A creamy and refreshing avocado pasta salad made with tender pasta, fresh vegetables, herbs, and a light avocado dressing for an easy and flavorful meal.
Ingredients
- 12 oz pasta of choice
- 2 ripe avocados
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1 cup corn kernels
- 1/4 cup fresh cilantro or parsley, chopped
- 2 tablespoons lemon juice or lime juice
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup feta cheese, crumbled
- 2 cups spinach or arugula
Instructions
- Cook the pasta according to package instructions until tender. Drain and rinse under cold water until completely cooled.
- In a large bowl, mash the avocados with lemon juice, olive oil, minced garlic, salt, and black pepper until smooth and creamy.
- Add the cooled pasta to the avocado mixture and toss until evenly coated.
- Stir in the cherry tomatoes, cucumber, red onion, corn, and chopped herbs.
- Gently fold in the feta cheese and spinach or arugula.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Chill the pasta salad for a few minutes before serving for the best flavor and texture.
Notes
- Short pasta shapes like rotini, penne, or bowtie work best for holding the creamy dressing.
- Add grilled chicken, shrimp, or black beans for extra protein.
- Toasted sunflower seeds or walnuts add delicious crunch.
- Extra lemon or lime juice helps prevent the avocado from browning.
- Store in an airtight container in the refrigerator for up to 2 days.
- This salad is best served chilled and is not recommended for reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 15mg
