Creamy Avocado Pasta Salad made with cucumber, onions, scallions, avocados, and cilantro lime dressing. This pasta salad tastes light and crisp and made creamy by mixing in ripe avocados. With beautiful summer flavors incorporated in every bite, this pasta salad is a great dish for barbecue parties.
AVOCADO PASTA SALAD
It’s summer time and that means record breaking heat waves for us. You thought I was going to say that “it’s time to barbecue and go on picnics,” I’m sure. With this hot wave it’s been hard to convince myself to stand next to the 600° grill, so I’ve been serving more cold dishes instead.
Whether you’re like me and trying to cool down in this heat or you are lucky to have beautiful barbecue weather, this Avocado Pasta Salad with a crisp and refreshing side dish to have. It’s packed with cold cucumbers, onions, and avocados and dressed with a simple cilantro lime dressing.
You may have noticed that this pasta salad looks creamy and that’s all because of the avocado. Ripe avocados make this pasta salad creamy without the need to add mayo. I actually dice 2 of the avocados and then mash the third one so that it coats pasta with creamy layer.
All the flavors of this salad are so refreshing, it’s a perfect summer side dish.
TIPS FOR MAKING THIS PASTA SALAD
Choose ripe avocados because if the avocados are too hard it will not incorporate well. If you see any brown streaks inside the avocado meat, don’t use it because it’s over-ripe and it will not taste good.
Get a couple extra avocados just in case some need to be discarded.
Cool pasta completely before adding other ingredients. I even chill pasta a little so that the salad is cold right after it’s made.
This pasta salad should be served soon after it’s been made otherwise avocados will start to brown and get soft.
Dice 2 of the avocados to get the chunks and mash 1 avocado so it coats pasta and adds creaminess to the salad.
INGREDIENTS FOR AVOCADO PASTA SALAD
Rotini pasta – the reason I prefer to use rotini pasta is because the spirals of the pasta incorporates the dressing and avocado into the pasta. It mixes with the rest of salad ingredients much better.
Avocados – choose ripe avocados so it mixes better, but not over-ripe where it develops an off taste.
Cucumbers – you can choose to peel the cucumber or leave the skin on. If choosing to leave the skin on, make sure to wash it well.
Shallots – choose shallots over regular onions because it’s a little sweeter and has a hint of garlic flavor.
Scallions – scallions are great added to summer dishes because of it’s mild, fresh flavors.
Cilantro Lime Dressing – this easy dressing is made with fresh cilantro, olive oil, white balsamic vinegar, and lime juice.
CAN I MAKE IT AHEAD OF TIME?
No, I do not recommend making this avocado pasta salad ahead of time because avocado turns dark relatives last and if made a day ahead, the salad will have brown color to it.
You can prepare everything but avocados ahead of time and mix in the avocado right before serving.
CAN I ADJUST HOW MUCH PASTA SALAD TO MAKE?
This pasta salad makes 8-10 servings so you can adjust to make more or less by doubling the recipe or cutting it in half. Since this salad is best eaten fresh, you can cut the salad ingredients in half to make less.
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Avocado Pasta Salad
- 1 lb rotini pasta
- 1 large cucumber
- 1 large shallot
- 1 cup chopped scallions
- 3 avocados
Cilantro Lime Dressing:
- 1/2 cups olive oil
- 3 tbsp white balsamic vinegar
- 2 tbsp cilantro
- 2 limes juice only
- Cook pasta according to the instructions, drain, and set aside to cook. Once pasta is cooled, pop it in the refrigerator to chill for about 30 minutes.
- Slice cucumbers, shallot, and dice scallions. Peel and dice two of the avocados and mash 1 of the avocados.
- Combine vegetables and pasta in a large mixing bowl. Season with some salt.
- For dressing:
- Combine all ingredients for the dressing together, mix well and add it to the pasta mixture.
- Mix everything together until completely combined. Serve right away.