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Avocado Pasta Salad – A fresh, creamy pasta salad tossed with a smooth avocado dressing. Light but satisfying, it’s an easy side dish that works for cookouts, meal prep, or a quick weeknight addition.
This avocado pasta salad is a creamy pasta salad without the mayo or a heavy dressing. The avocado does all the work here, blending into a smooth, tangy sauce that coats the pasta without weighing it down. It’s fresh, a little tangy from the lime, and easy to throw together once everything is prepped.
I like how much texture ends up in every bite, you have sweet corn, fresh tomatoes, a bit of crunch from red onion, and black beans that make it feel a little more filling. The dressing pulls it all together without taking over, so you still get a little bit of everything.
It fits right in alongside favorites like Dill Pickle Pasta Salad and BLT Pasta Salad, especially when you want something that leans a little lighter but still holds its own on the table
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
For The Pasta Salad
- Pasta – any shape of short cut pasta will work great
- Black Beans
- Grape Tomatoes
- Red Onion
- Corn Kernels – you can use frozen or canned corn, just drain any liquid
- Avocado
- Lime
- Salt & Pepper
For The Creamy Avocado Dressing
- Avocados
- Greek Yogurt
- Buttermilk
- Garlic
- Cilantro
- Green Onions
- Jalapeño
- Lime Juice
- Ground Cumin
- Salt & Pepper
Creamy Avocado Pasta Salad
Ingredients
Pasta Salad
- 12 oz pasta, cooked according to the directions and cooled
- 15 oz black beans, drained and rinsed
- 1/2 cup grape tomatoes, sliced in half
- 1/2 cup red onion, diced
- 1 cup fresh or frozen corn kernels
- 1 Avocado, diced
- 1/2 lime
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Creamy Avocado Dressing
- 2 avocados
- 3 Tablespoons plain Greek Yogurt
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 Tablespoons cilantro, chopped
- 2 Tablespoons green onions, chopped
- 1/2 jalapeno, minced
- 1 lime, juiced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- To make the Creamy Avocado Dressing, combine all the ingredients in a blender and process until smooth. You can also use a food processor.
- In a large bowl combine the pasta and all of the veggies. Toss with about 1/2-2/3 of the dressing. Season with the salt and pepper. Squeeze the 1/2 of a lime over the salad, and toss together. Add additional dressing if desired.
- Store the leftover dressing in the fridge for up to a week. Add additional buttermilk if it gets too thick.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Avocado Pasta Salad
- Blend the Dressing – Combine the avocado, yogurt, buttermilk, garlic, herbs, and seasonings in a blender until smooth and creamy.
- Prep the Pasta & Veggies – Cook and cool the pasta, then gather and chop the remaining salad ingredients.
- Combine Everything – Add the pasta, beans, vegetables, and diced avocado to a large bowl.
- Toss with Dressing – Pour in the avocado dressing and mix until everything is evenly coated.
- Finish & Adjust – Season with salt, pepper, and a squeeze of lime, adding more dressing if needed before serving.
Recipe Tips & Suggestions
- Cool the Pasta Completely – Warm pasta can make the dressing too loose and affect the overall texture.
- Use Ripe Avocados – Soft, ripe avocados blend smoothly and give the dressing its creamy consistency.
- Blend Until Smooth – Let the dressing run long enough to fully break down the avocado for an even texture.
- Add Dressing Gradually – Start with less and add more as needed so the salad doesn’t get overly coated.
- Toss Gently – Mixing carefully helps keep the avocado pieces intact instead of mashed.
Yes, but it’s best within a few hours. For the freshest texture, store the dressing separately and toss just before serving
The lime juice in the dressing helps slow browning. Keeping the salad covered and refrigerated also helps.
Short shapes like rotini, penne, or bowtie work well because they hold onto the dressing.
Storage
Store leftover pasta salad in an airtight container in the fridge for 3-4 days. The avocado may start to oxidize and discolor, but it is still perfectly safe and fine to eat.
This looks delicious. Not a huge fan of mayo so I don’t typically eat pasta salads. However, I would gladly take a bowlful of yours.
Wow! This looks UN-believable, Erin. I am so making it soon!
Spectacular! Perfect for summer- or anytime for me! LOL
I love your southwest kick to the pasta. Awesome!
I’m a Huge avocado fan too – this looks fabulous!!
What a great looking creamy pasta dish. I love the use of avocados here… a must try. 🙂
Yes! I just made an avocado pasta salad last week. Tastes like heaven!
Avocado dressing??!!! I’m sold!
I love that you not only used avocado in the salad but also for the dressing. Lip smacking goodness!
You had me at avocado! YUM.