If you love Pasta Salad, this Creamy Avocado Pasta Salad will impress you!! There is a secret ingredient packed into the avocado dressing that is healthy and so sneaky, no one will suspect it’s there.
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This avocado pasta salad recipe is so vibrant, healthy and loaded with sweet corn, peas, cherry tomatoes and creamy avocados! The veggies cook right in the same pot with the pasta so this couldn’t be easier!
This recipe couldn’t be easier. It comes together quickly and is one of the most tempting looking salads I’ve come across. It’s creamy, vibrant, fresh and so satisfying!
The idea for this came from this oldie but goodie recipe. This avocado pasta salad is ultra smooth and flavorful. Everything about it is good, and also good for you!!
Pasta Salad Ingredients:
This Pasta Salad has simple ingredients (it is loaded with avocados!) and it comes together quickly. The spinach is the surprise ingredient. It blends into the sauce so well and you have a healthier pasta salad! This pasta salad is loaded with good-for-you ingredients.
How To Make Creamy Avocado Pasta Salad:
1. Cook pasta according to package instructions – I cooked 12 oz pasta in 4 Qts water with 1 Tbsp salt and boiled 10 minutes. About 4 minutes before your pasta is done cooking, add frozen peas and frozen corn and cook 4 minutes or until veggies are crisp tender. Rinse under running cold water to chill the pasta. Drain well and transfer to a large mixing bowl.
2. In a food processor or blender, combine half of your spinach, 2 quartered avocados, 4 Tbsp lemon juice, 1 sliced garlic clove, 1 tsp salt and 1/4 tsp black pepper. Pulse/puree until blended then add remaining spinach and pulse until creamy and smooth.
3. Add avocado dressing to the pasta bowl along with sliced tomatoes and 1 remaining sliced avocado. Toss everything together until evenly coated. Season to taste with more salt and black pepper.
If you’re feeling adventurous, you can garnish with chives and crumbled bacon (totally optional, but nice).
P.S. This pasta salad tastes best fresh but leftovers are still good the next day and make for a perfect work or school lunch!
Love this Pasta Salad? More Pasta Recipes to Discover:
- Creamy Shrimp Pasta – better than Olive Garden’s!
- Shrimp Scampi Pasta – this sauce is so fresh, easy and flavorful
- Spaghetti and Meatballs – this recipe satisfies the fiercest cravings
⬇ Print-Friendly Avocado Pasta Salad Recipe:
Creamy Avocado Pasta Salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
The secret ingredient in this creamy avocado pasta salad will shock you! This avocado pasta salad is easy, creamy, vibrant, fresh and so satisfying!
Author: Natasha of NatashasKitchen.com
Course:
Salad, Side Dish
Cuisine:
American, Italian
Keyword:
Avocado Pasta Salad
Skill Level:
Easy
Cost to Make:
$13-$16
Calories: 433
Servings: 6 servings
-
3
oz
fresh baby spinach, (4 cups lightly packed) -
4
Tbsp
lemon juice, from 1 large lemon -
1
garlic clove, sliced -
3
avocados (medium), 2 for dressing, 1 for salad -
12
oz
rotini pasta -
1
cup
frozen sweet peas, (half of a 10 oz bag of Bird’s Eye) -
1
cup
frozen corn, (half of a 10 oz bag Bird’s Eye ) -
2
cups
baby tomatoes, halved -
1
tsp
sea salt , or to taste -
1/4
tsp
black pepper, or to taste
-
Cook pasta according to package instructions – I cooked 12 oz pasta in 4 Qts water with 1 Tbsp salt and boiled 10 min. About 4 min before pasta is done cooking, add frozen peas and corn and cook 4 min until veggies are crisp tender. Rinse under running cold water to chill pasta. Drain well and transfer to large mixing bowl.
-
In a food processor or blender, combine half of the spinach, 2 quartered avocados, 4 Tbsp lemon juice, 1 sliced garlic clove, 1 tsp salt and 1/4 tsp black pepper. Pulse until blended then add remaining spinach and blend until creamy and smooth.
-
Add avocado dressing to pasta bowl along with sliced tomatoes and 1 remaining sliced avocado. Toss salad together until evenly coated. Season to taste with more salt and black pepper.
Nutrition Facts
Creamy Avocado Pasta Salad
Amount Per Serving
Calories 433
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 414mg18%
Potassium 960mg27%
Carbohydrates 64g21%
Fiber 11g46%
Sugar 5g6%
Protein 12g24%
Vitamin A 2075IU42%
Vitamin C 36.5mg44%
Calcium 49mg5%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
As a busy Mom, I love shortcuts so I always keep a stash of peas and corn in the freezer and often mix them with fresh ingredients in my cooking for a healthy and easy boost of vegetables. They are perfect for pasta salads!
Q: Do you have any go-to cooking shortcuts, like combining frozen veggies with fresh ingredients? Let me know in a comment below!!
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha’s Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you’re here.
