Creamy Avocado Pasta Salad
A creamy, zesty pasta salad made with ripe avocados, fresh vegetables, and a lime-kissed dressing. A ridiculously easy and flavorful side dish.
Ingredients
- 12 oz rotini pasta holds the creamy dressing like a champ
- 2 ripe avocados the star of the show
- 1 cup cherry tomatoes halved (for a juicy pop)
- ½ cup red bell pepper diced (adds crunch)
- ¼ cup red onion finely chopped (a little bite)
- ½ cup fresh corn optional, but so worth it
- ¼ cup fresh cilantro chopped (skip if you’re a hater)
- ¼ cup feta cheese crumbled (adds a salty punch)
- ¼ cup olive oil liquid gold
- 2 tbsp lime juice keeps avocados from turning sad
- 1 clove garlic minced (because flavor is mandatory)
- ½ tsp salt season like you mean it
- ½ tsp black pepper adds balance
- ½ tsp chili flakes optional, but highly recommended
Instructions
- Cook the pasta in salted water until al dente. Drain and rinse under cold water.
- Mash the avocados in a bowl until smooth but still slightly chunky.
- Whisk together olive oil, lime juice, garlic, salt, black pepper, and chili flakes to make the dressing.
- Combine pasta, tomatoes, bell pepper, onion, corn, and cilantro in a large bowl.
- Fold in the avocado mixture and gently stir until everything is coated.
- Top with crumbled feta cheese and give it a final mix.
- Chill for 15 minutes if you can resist eating it immediately.