This vibrant pasta salad features a creamy avocado dressing, tender pasta, and crisp veggies, making it a perfect dish for picnics, potlucks, or light meals.
Ingredients
For the Salad:
8 oz rotini, bowtie, or penne pasta (cooked and cooled)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 small red onion, finely diced
1 cup sweet corn (fresh, canned, or frozen and thawed)
½ cup feta cheese, crumbled (optional)
For the Avocado Dressing:
2 ripe avocados, peeled and pitted
2 tbsp fresh lime juice
1 clove garlic, minced
2 tbsp olive oil
2 tbsp fresh cilantro or parsley, chopped
¼ cup plain Greek yogurt or sour cream
½ tsp salt
¼ tsp black pepper
1-2 tbsp water (to adjust consistency)
Directions
Prepare the Dressing:
In a blender or food processor, combine avocados, lime juice, garlic, olive oil, cilantro (or parsley), Greek yogurt, salt, and pepper.
Blend until smooth and creamy. Add water 1 tablespoon at a time until the dressing reaches your desired consistency.
Assemble the Salad:
In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, corn, and feta cheese (if using).
Pour the avocado dressing over the salad and toss until everything is evenly coated.
Serve:
Serve immediately as a main dish or side. For extra freshness, garnish with additional cilantro or parsley.
Prep Time: 15 minutes
Cook Time: 10 minutes
Calories: ~300 kcal/serving
Tips:
Add cooked chicken, shrimp, or chickpeas for extra protein.
Keep the dressing separate if making ahead to prevent the avocado from browning.
