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Rachel White

Avocado Vegan Pasta Salad

Avocado Vegan Pasta Salad blends tender pasta, crisp vegetables, and a creamy avocado dressing for a fresh, satisfying meal. It is quick to make and perfect for warm days.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cups
Course: Dinner, Lunch, Side, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 16 oz fusilli pasta dry
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup corn cooked
  • 1 2 cup red onion finely diced
  • 1 4 cup cilantro chopped
Avocado Dressing
  • 2 medium avocados ripe
  • 3 tbsp lime juice fresh
  • 2 tbsp olive oil
  • 1 4 cup water as needed
  • 1 clove garlic
  • 1 tsp salt or to taste
  • 1 4 tsp black pepper

Equipment

  • Mixing Bowl
  • Large Pot
  • Colander
  • Blender
  • Knife
  • Cutting Board
  • Measuring Cups
  • Scoop
  • Freezer
  • Tray

Method
 

  1. Boil pasta in salted water until tender with a slight bite. Drain and rinse until cool.
  2. Blend avocados, lime juice, oil, water, garlic, salt, and pepper until smooth and creamy.
  3. Add pasta, tomatoes, cucumber, corn, onion, and cilantro to a large bowl.
  4. Pour avocado dressing over the salad. Toss gently until evenly coated and glossy.
  5. Serve immediately or chill briefly. Stir before serving and add extra lime if needed.

Notes

For softer texture, toss dressing with slightly warm pasta. For firmer texture, chill pasta first. Freeze dressing only in small portions; thaw and blend again before use. Assemble gently so avocado stays creamy. Add jalapeno, basil, spinach, or roasted peppers for flavor changes. Store covered in the refrigerator up to 2 days to keep color fresh.