Avocado Pasta Salad
This avocado pasta salad recipe combines cooled rotini, ripe avocado, sweet corn, and a bright lime dressing into a side dish that holds up well on a summer table.
Equipment
- Large Stock Pot - For boiling the pasta
- Glass mixing bowl set - One small for dressing, one large for tossing
- Citrus juicer - Optional, for max juice extraction
- Salad Tongs - For folding in avocado without crushing
- Airtight storage containers - For leftovers (optional)
Ingredients
- 1 pound rotini pasta - 450g
- 3 ripe avocados - large, about 450g total, diced
- 1 cup cherry tomatoes - 150g, halved
- 1 cup corn kernels - 150g, fresh, canned and drained, or frozen and thawed
- 0.5 medium red onion - about 75g, finely diced
- 0.5 cup cotija cheese - 75g, crumbled (feta works as a substitute)
- 0.25 cup fresh cilantro - 10g, chopped
- 1 jalapeño - seeded and finely diced (optional)
- 2 cloves garlic - minced
- 0.33 cup extra virgin olive oil - 80ml
- 0.25 cup fresh lime juice - 60ml, from about 2 limes
- 1 teaspoon ground cumin
- 0.5 teaspoon salt - plus more to taste
- 0.25 teaspoon black pepper
Instructions
- Fill a large stock pot with water, add a generous pinch of salt, and bring to a rolling boil. Add rotini and cook until al dente according to package directions, usually 9-11 minutes. Reserve 1/4 cup of pasta water before draining.
- Drain the pasta in a colander and rinse under cold running water for 30-60 seconds, tossing to ensure all pasta is cooled. Let it sit in the colander to drain fully, then transfer to a large mixing bowl.
- In a small bowl, whisk together olive oil, lime juice, minced garlic, cumin, salt, and pepper until slightly thickened. Taste and adjust seasoning if needed.
- Halve the cherry tomatoes, finely dice the red onion and jalapeño (if using), drain or thaw the corn, and chop the cilantro, setting a small amount aside for garnish.
- Add the tomatoes, corn, red onion, and jalapeño to the cooled pasta. Pour the dressing over the top and toss with tongs until evenly coated. Add a splash of reserved pasta water if the mixture looks dry.
- Just before serving, dice the avocados into bite-size cubes. Add the diced avocado and crumbled cotija cheese to the bowl. Fold gently with a spatula or tongs until just combined, being careful not to overmix.
- Sprinkle the reserved chopped cilantro over the top. Serve right away, or within an hour, for the best texture.
Notes
- Avocado selection: Use avocados that yield slightly to gentle pressure but aren't soft or mushy throughout.
- Cooling pasta: Rinse the pasta with cold water rather than letting it cool on the counter for faster cooling and to stop the starch from continuing to cook.
- Avoid browning: Add the avocado in the last step, not while prepping other vegetables, so it has less time to oxidize before serving.
- Make-ahead: If making the base ahead, keep the avocado in a separate container and fold it in right before serving.
- Adjusting consistency: A splash of reserved pasta water loosens the dressing if it clings too thickly after chilling.
- Seasoning: Taste the dressing before adding it to the pasta, as it's easier to adjust seasoning in a small bowl.
- Red onion tip: Cut the red onion smaller than you think you need, since raw onion gets sharper as the salad sits.
- Outdoor serving: If serving at an outdoor gathering, keep the salad in a cooler or on ice rather than leaving it out in direct heat for more than an hour.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day for the best texture and color.
- Dairy-free/vegan: Simply leave out the cotija cheese or replace it with a plant-based feta alternative.
Nutrition
Serving: 1servingCalories: 385kcalCarbohydrates: 43gProtein: 9gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 5mgSodium: 310mgPotassium: 620mgFiber: 7gSugar: 3gVitamin A: 10IUVitamin C: 25mgCalcium: 6mgIron: 10mg
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