Avocado Pasta Salad Recipe
Easy avocado pasta salad with a creamy avocado basil dressing, corn, tomatoes, and spinach. No mayo and ready in about 20 minutes.
Servings: 4 servings
Equipment
Ingredients
Pasta Salad
- 8 ounces rotini pasta or any short pasta
- 1 cup frozen corn
- 1 cup cherry tomatoes halved
- 1 cup baby spinach
- ½ avocado diced
- ¼ cup thinly sliced red onion
Avocado Basil Dressing
- ½ avocado diced
- ½ cup fresh basil leaves plus more for garnish
- ¼ cup extra-virgin olive oil
- 1 lemon juiced
- 1 garlic clove
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, adding the frozen corn during the last 3–4 minutes of cooking. Drain and let cool completely.
- In a large bowl, add the cherry tomatoes, baby spinach, diced avocado, and red onion.
- In a blender or food processor, combine the avocado, basil, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
- Add the cooled pasta and corn to the bowl with the vegetables. Pour the dressing on top and toss gently until evenly coated.
- Garnish with fresh basil and serve.
Notes
My Top Tip: Don't rinse the pasta after it's done cooking. Rinsing the pasta makes it slippery and washes off the starch that helps the dressing cling to it. Instead of rinsing, toss the pasta with the other ingredients and the dressing while it's still hot. This way, it'll absorb the dressing well, and none will pool at the bottom of the bowl.
Storage: Store leftover avocado pasta salad in an airtight container in the fridge. It'll last for up to 2 days, but because of the oxidation of the avocado, I recommend consuming it within 24 hours of making it.
I updated this recipe in April 2026, but if you like the original version, you can still find it here:
Ingredients
12 ounces rotini pasta or other short-cut pasta
1 avocado, peeled, stoned, and chopped
1 cup cherry tomatoes halved
1 cup frozen corn, thawed
Fresh basil for serving
Dressing
2 avocados, peeled and cored
1 cup baby spinach
1/2 cup almond milk
Juice of 1 lemon
1 garlic clove
Salt and pepper to taste
1 tablespoon extra-virgin olive oil
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well. You can thaw the frozen corn in the pasta cooking water in the last 3–4 minutes of cooking time.
To make the avocado dressing, combine the avocados, spinach, almond milk, olive oil, lemon juice, and garlic to a blender or food processor. Season with salt and pepper. With the motor running, add olive oil slowly until dressing is emulsified, smooth and creamy.
In a large bowl, toss the pasta with the dressing, tomatoes, corn, and avocados. Garnish with fresh basil and serve immediately.
Ingredients
12 ounces rotini pasta or other short-cut pasta
1 avocado, peeled, stoned, and chopped
1 cup cherry tomatoes halved
1 cup frozen corn, thawed
Fresh basil for serving
Dressing
2 avocados, peeled and cored
1 cup baby spinach
1/2 cup almond milk
Juice of 1 lemon
1 garlic clove
Salt and pepper to taste
1 tablespoon extra-virgin olive oil
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well. You can thaw the frozen corn in the pasta cooking water in the last 3–4 minutes of cooking time.
To make the avocado dressing, combine the avocados, spinach, almond milk, olive oil, lemon juice, and garlic to a blender or food processor. Season with salt and pepper. With the motor running, add olive oil slowly until dressing is emulsified, smooth and creamy.
In a large bowl, toss the pasta with the dressing, tomatoes, corn, and avocados. Garnish with fresh basil and serve immediately.
Nutrition
Serving: 2cups | Calories: 473kcal | Carbohydrates: 62g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 311mg | Potassium: 682mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1126IU | Vitamin C: 34mg | Calcium: 49mg | Iron: 2mg
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