Ingredients
Equipment
Method
Cook and cool the pasta
- Cook the penne or rotini pasta according to package directions until tender, stirring occasionally to prevent sticking. Drain and rinse with cold water until cool to the touch, so it stays firm.
Make the creamy avocado dressing
- Blend the avocados, lime juice, olive oil, minced garlic, salt, and pepper until completely smooth and creamy, scraping down as needed for a uniform green sauce.
Assemble and chill
- Combine the cooked pasta, cherry tomatoes, corn, and diced red onion in a large bowl, tossing lightly to distribute the add-ins evenly.
- Add the avocado dressing and toss until every piece of pasta is coated, leaving a glossy green layer you can see on the surface.
- Refrigerate the pasta salad for up to 1 hour so flavors meld and the dressing thickens slightly. If stored longer, the avocado may brown.
Serve
- Top with chopped cilantro right before serving for a fresh, bright finish and a vivid green presentation.
Notes
Pro tip: Rinse the pasta with cold water until cool so it doesn’t keep cooking and so the dressing clings instead of turning watery. Store covered in the refrigerator for up to 1 day (avocado may brown after that), and freeze is not recommended for best texture. For a lighter option, use a lighter olive oil or replace half the olive oil with extra lime juice to reduce richness while keeping the creamy avocado texture.