Creamy Avocado Pasta Salad

This creamy avocado pasta salad transforms ordinary rotini into something extraordinary with a velvety, nutrient-packed dressing that will have everyone asking for the recipe. The combination of fresh spinach blended with ripe avocados creates a luscious sauce that coats every pasta spiral, while sweet corn and juicy tomatoes add pops of color and flavor.

I first created this recipe when I needed something to bring to a neighborhood potluck that would please everyone including my vegan neighbor. It was such a hit that it's now requested at every summer gathering, and I love watching people's surprise when they learn the creamy dressing contains no dairy.

Ingredients

• Fresh avocados: the perfectly ripe ones provide the creamy base for our dressing and diced chunks for texture
• Rotini pasta: the spiral shape catches all the creamy sauce in its twists
• Fresh spinach: packs in nutrients while blending completely into the dressing
• Cherry tomatoes: their natural sweetness and juicy pop contrast with the creamy elements
• Fresh corn kernels: adds wonderful sweetness and texture use freshly boiled or grilled for best flavor
• Fresh garlic: provides essential aromatic depth to the dressing
• Lemon juice: brightens the entire dish and helps preserve the avocado color
• Herbs and seasonings: simple additions like oregano and parsley enhance without overwhelming

Step-by-Step Instructions

Cook the Pasta:

Boil rotini in approximately 4 cups of water for 7–10 minutes until al dente. The pasta should have a slight bite as it will continue to soften slightly when mixed with the dressing. Immediately rinse under cold water to stop the cooking process and drain thoroughly. Transfer to a large mixing bowl where you'll have plenty of room to fold in all ingredients.

Prepare the Vegetables:

While pasta cooks, halve the cherry tomatoes to release their sweet juices. Remove corn kernels from cobs by standing the corn upright and carefully slicing downward with a sharp knife, rotating until all kernels are removed. Add both to the pasta bowl and gently mix to distribute evenly.

Create the Creamy Dressing:

In a food processor, combine 2–3 avocados, half the spinach, half the lemon juice, garlic cloves, onion powder, oregano, and salt. Blend until beginning to combine, then scrape down the sides. Add remaining spinach and lemon juice, continuing to blend until completely smooth and creamy. This gradual addition helps ensure everything blends properly without overwhelming your food processor.

Combine and Finish:

Pour the vibrant green dressing over the pasta mixture and fold gently but thoroughly to coat every piece. Taste and adjust seasoning as needed. Dice the remaining avocado into chunks and fold in along with fresh minced parsley. The contrast between the creamy dressing and fresh avocado chunks creates wonderful texture variation.

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The first time I served this at a family gathering, my uncle who typically avoids anything green took three helpings before asking what made it so creamy. His face when I revealed it was mostly avocado and spinach was priceless, but he still went back for more.

Keeping It Fresh

The biggest challenge with avocado dishes is preventing browning. The acid from the lemon juice helps, but for maximum freshness, press plastic wrap directly onto the surface of the salad if storing it in the refrigerator. This creates a barrier against oxygen, which causes the browning. For best results, prepare no more than 3–4 hours before serving.

Clever Substitutions

This recipe adapts beautifully to what you have available. Short on fresh corn? Frozen corn works wonderfully—just add it to the pasta water during the last 3 minutes of cooking to warm through. No cherry tomatoes? Dice larger tomatoes into bite-sized pieces, though you may want to remove some seeds if they're particularly juicy. The pasta itself is flexible too—try bowties, shells, or even orzo for a different texture experience.

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Serving Suggestions

This pasta salad shines as a main dish for lunch or a light dinner, especially on hot summer days when you want something substantial but refreshing. For a complete meal, serve alongside grilled vegetable skewers or crusty artisan bread. If featuring as a side dish, it pairs wonderfully with grilled portobello mushrooms, veggie burgers, or anything coming off the barbecue.

Make It Your Own

Try this salad warm by skipping the cold water rinse and immediately tossing hot pasta with the avocado dressing for a different but equally delicious experience. The heat slightly cooks the spinach in the sauce, creating a more mellow flavor profile. For additional protein, consider adding white beans or chickpeas, which complement the creamy texture beautifully.

Frequently Asked Questions

→ Can I use frozen spinach for this dish?

Fresh spinach is recommended for optimal flavor and texture, but you can use frozen spinach if needed. Thaw and drain it well before blending.

→ How can I make it gluten-free?

Substitute the rotini pasta with your favorite gluten-free pasta. Cook it according to the package instructions.

→ Can I make this salad ahead of time?

Yes, you can make it up to 3-4 hours in advance. Leave off the final diced avocado until just before serving for the freshest result.

→ What are good substitutions for fresh corn?

If fresh corn isn’t available, canned or frozen corn can be used. For canned, drain well. For frozen, cook according to package directions before adding.

→ What protein options can I add?

You can enhance the dish with your choice of protein like grilled chicken, tofu, or even crumbled bacon for a non-vegetarian option.