Creamy Avocado Pasta Salad

If you love Pasta Salad, this Creamy Avocado Pasta Salad will impress you!! There is a secret ingredient packed into the avocado dressing that is healthy and so sneaky, no one will suspect it’s there.

Creamy Avocado Pasta Salad recipe in a bowl, how to serve pasta salad

This pasta salad recipe was sponsored by Birds Eye which can be found in Kroger stores (because I practically live at Fred Meyer)! This avocado pasta salad is loaded with sweet Birds Eye brand corn and peas which cook right in the same pot with the pasta.

This recipe couldn’t be easier. It comes together quickly and is one of the most tempting looking salads I’ve come across. It’s creamy, vibrant, fresh and so satisfying!

Avocado Pasta Salad close up with avocados and tomatoes in pasta salad

The idea for this came from this oldie but goodie recipe. This avocado pasta salad is ultra smooth and flavorful. Everything about it is good, and also good for you!!

Pasta Salad Ingredients:

This Pasta Salad has simple ingredients (it is loaded with avocados!) and it comes together quickly. The spinach is the surprise ingredient. It blends into the sauce so well and you have a healthier pasta salad! This pasta salad is loaded with good-for-you ingredients.

Ingredients for creamy avocado pasta salad - the best pasta salad ingredients

How To Make Creamy Avocado Pasta Salad:

1. Cook pasta according to package instructions  – I cooked 12 oz pasta in 4 Qts water with 1 Tbsp salt and boiled 10 minutes. About 4 minutes before your pasta is done cooking, add frozen peas and frozen corn and cook 4 minutes or until veggies are crisp tender. Rinse under running cold water to chill the pasta. Drain well and transfer to a large mixing bowl.

The secret ingredient in this Creamy Avocado Pasta Salad recipe will shock you! This avocado pasta salad is easy, creamy, vibrant, fresh and so satisfying! | natashaskitchen.com

2. In a food processor or blender, combine half of your spinach, 2 quartered avocados, 4 Tbsp lemon juice, 1 sliced garlic clove, 1 tsp salt and 1/4 tsp black pepper. Pulse/puree until blended then add remaining spinach and pulse until creamy and smooth.

The secret ingredient in this Creamy Avocado Pasta Salad recipe will shock you! This avocado pasta salad is easy, creamy, vibrant, fresh and so satisfying! | natashaskitchen.com

3. Add avocado dressing to the pasta bowl along with sliced tomatoes and 1 remaining sliced avocado. Toss everything together until evenly coated. Season to taste with more salt and black pepper.

The secret ingredient in this Creamy Avocado Pasta Salad recipe will shock you! This avocado pasta salad is easy, creamy, vibrant, fresh and so satisfying! | natashaskitchen.com

If you’re feeling adventurous, you can garnish with chives and crumbled bacon (totally optional, but nice).

Pasta Salad Recipe for Creamy avocado pasta salad in a bowl with avocado, tomatoes and corn

P.S. This pasta salad tastes best fresh but leftovers are still good the next day and make for a perfect work or school lunch!

Love this Pasta Salad? More Pasta Recipes to Discover:

⬇ Print-Friendly Avocado Pasta Salad Recipe:

Creamy Avocado Pasta Salad

4.72 from 7 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
The secret ingredient in this creamy avocado pasta salad will shock you! This avocado pasta salad is easy, creamy, vibrant, fresh and so satisfying!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $13-$16
Calories: 433 kcal
Servings: 6 servings

Ingredients

  • 3 oz fresh baby spinach (4 cups lightly packed)
  • 4 Tbsp lemon juice from 1 large lemon
  • 1 garlic clove sliced
  • 3 avocados (medium) 2 for dressing, 1 for salad
  • 12 oz rotini pasta
  • 1 cup frozen sweet peas (half of a 10 oz bag of Bird's Eye)
  • 1 cup frozen corn (half of a 10 oz bag Bird's Eye )
  • 2 cups baby tomatoes, halved
  • 1 tsp sea salt or to taste
  • 1/4 tsp black pepper or to taste

Instructions

  1. Cook pasta according to package instructions - I cooked 12 oz pasta in 4 Qts water with 1 Tbsp salt and boiled 10 min. About 4 min before pasta is done cooking, add frozen peas and corn and cook 4 min until veggies are crisp tender. Rinse under running cold water to chill pasta. Drain well and transfer to large mixing bowl.
  2. In a food processor or blender, combine half of the spinach, 2 quartered avocados, 4 Tbsp lemon juice, 1 sliced garlic clove, 1 tsp salt and 1/4 tsp black pepper. Pulse until blended then add remaining spinach and blend until creamy and smooth.
  3. Add avocado dressing to pasta bowl along with sliced tomatoes and 1 remaining sliced avocado. Toss salad together until evenly coated. Season to taste with more salt and black pepper.
Nutrition Facts
Creamy Avocado Pasta Salad
Amount Per Serving
Calories 433 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Sodium 414mg 17%
Potassium 960mg 27%
Total Carbohydrates 64g 21%
Dietary Fiber 11g 44%
Sugars 5g
Protein 12g 24%
Vitamin A 41.5%
Vitamin C 44.3%
Calcium 4.9%
Iron 13.1%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Pasta Salad Recipe

As a busy Mom, I love shortcuts so I always keep a stash of peas and corn in the freezer and often mix them with fresh ingredients in my cooking for a healthy and easy boost of vegetables. They are perfect for pasta salads!

Q: Do you have any go-to cooking shortcuts, like combining frozen veggies with fresh ingredients? Let me know in a comment below!!

The secret ingredient in this Creamy Avocado Pasta Salad recipe will impress you! This avocado pasta salad is easy, creamy, vibrant, fresh and so satisfying! | natashaskitchen.com

This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine. Comments submitted may be displayed on other websites owned by the sponsoring brand.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Robert Wilson
    July 29, 2018

    A friend shared this recipe with us a couple of weeks ago. He added a 1/4 cup vegan bacon bits. Awesome! Was great as a left over the next day. On the day after the avocado started to brown. Will be fixing this one tonight for dinner!! Reply

    • Natashas Kitchen
      July 30, 2018

      I’m so happy you enjoyed that Robert! Reply

  • Zoya Iskhakova
    July 20, 2018

    Natasha, do you think the avocado will brown if it is stays overnight. I am thinking of making this salad for my son for school lunch.
    thank you, Zoya Reply

    • Natashas Kitchen
      July 20, 2018

      Hi Zoya, I have made it a day ahead and it keeps really well covered and refrigerated without browning. For the most vibrant color, place a sheet of plastic wrap directly over the surface and then refrigerate. The less air, the better. Reply

  • Nancy Hollingsworth
    June 26, 2018

    can you use spiral zuchinni instead of pasta? Reply

    • Natashas Kitchen
      June 26, 2018

      Hi Nancy, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Selina
    June 5, 2018

    Happy Tuesday!!
    Will the sauce turn brown due to the avocado if made the night before? Reply

    • Natasha
      June 5, 2018

      Hi Selina, I have made it a day ahead and it keeps really well covered and refrigerated without browning. For the most vibrant color, place a sheet of plastic wrap directly over the surface and then refrigerate. The less air, the better. Reply

      • Mari Hayes
        June 5, 2018

        I made it and had leftovers and it did not turn brown. This salad was a big hit. Love your recipes Reply

        • Natashas Kitchen
          June 5, 2018

          Thanks for the sweet compliment, Mari! I’m so happy you enjoy it! Reply

  • Colleen
    May 19, 2018

    Unfortunately my attempt was not a success. My salad was very very green with dressing I use 3 ounces baby spinach. It was hard to get a blended in my food processor. And the overall test was very predominately spinach This is exactly the kind of salad I would really really love. Unfortunately it didn’t work out for me. Any suggestions? When I ate it I did add a little touch of wine vinegar which really made it taste much better. Reply

    • Natasha
      natashaskitchen
      May 21, 2018

      Hi Colleen, it’s most likely due to the food processor used. A high powered blender will blend the spinach into a creamy consistency and you won’t be able to see the bits of spinach in it. You might need to chop your spinach a little before adding it to your blender if it is not processing it to a creamy consistency. Also, make sure you don’t skip the lemon and use fresh lemon juice (not concentrate). You can also add more lemon to taste if you prefer a little more tanginess in your dressing 🙂 Reply

  • Mari Hayes
    May 16, 2018

    never mind – I couldn’t read LOL Reply

  • Mari
    May 16, 2018

    What did you do with the remaining spinach? Reply

  • Jan Yanski
    April 26, 2018

    I mean I love pasta and I love avocado! No better recipe for me I guess :)) Reply

    • Natasha's Kitchen
      April 26, 2018

      I’m glad the recipe is a home run for you Jan! Thanks for sharing! 🙂 Reply

  • Indira Macko-Brown
    April 21, 2018

    Just made this it looks awesome to take to a party. My oldest daughter tried it and said it was delicious mama. Thanks for sharing. Reply

    • Natasha's Kitchen
      April 21, 2018

      You’re welcome Indira! I’m glad to hear the recipe is an absolute success. Thanks for sharing your great review! Reply

  • Narelle McDonald
    April 19, 2018

    Just received this recipe in my emails as I have just signed up for this. Going to make this yummy looking recipe this weekend. Will let you know how it goes, but I know in advance this will be amazing…thanks for all your lovely recipes! Reply

    • Natasha's Kitchen
      April 20, 2018

      My pleasure Narelle! Please let me know what you think of the recipes! Reply

  • Tara
    August 1, 2017

    Hi Natasha! Can I use any frozen corn and peas? I live in Canada so I don’t have that specific brand. Reply

    • Natasha
      natashaskitchen
      August 1, 2017

      Hi Tara, yes absolutely! 🙂 Reply

  • AE
    July 21, 2017

    What protein do you think will go good with this besides bacon bits? Reply

    • Natasha
      natashaskitchen
      July 21, 2017

      You could add diced chicken (rotisserie or other cooked chicken), or hard boiled egg or even salami might be nice. Reply

  • July 15, 2017

    I used avocado yesterday itself and my whole family (including my In laws who mostly eat Indian food), loved the ingredient and so my search for avocado recipes started. I am going to try this pasta and would share when I made this recipe next weekend. Reply

    • Natasha's Kitchen
      July 15, 2017

      Please let me know what yo all think of the recipe! Reply

    • Ren
      October 5, 2017

      This looks like it could be a delicious vegan meal! Can’t wait to try it Reply

  • Liz Nasaudea
    June 26, 2017

    Just wanted to give you a quick thumbs up! I have tried many of your recipes after my sister in law introduced me to your blog. (Mini pavlos, chicken thigh w/ rice, vanilla mousse, orange stir fry just to name a few) they were all delicious hence why I am always here looking for recipes. I am Romanian and find you recipes satifiying to all taste buds. Keep up the good work. God bless you. Reply

    • Natasha's Kitchen
      June 26, 2017

      I’m so happy to hear you have found my site! Thanks for sharing and following! God Bless Liz 😀 Reply

  • May 29, 2017

    I haven’t tried this yet, but I know I’m going to love it. All ingredients are my favorites. The only thing I “might” switch, would be omit the corn and add green pepper or onions. I’ll try the original first though. I’m very excited! Reply

    • Natasha's Kitchen
      May 29, 2017

      It is so easy and delicious! Please let me know what you think Kim! Reply

  • May 28, 2017

    This is just awesome. I really loved the pasta and when i find new recipe with pasta which i didn’t try yet, feels qurious!!! Thanks for this new recipe!!! Reply

    • Natasha's Kitchen
      May 28, 2017

      You’re welcome Sarah! Please let me know what you think of this recipe! Reply

  • Olga
    May 27, 2017

    I don’t know, but I think a chocolate cake roll would be good. Also, if you like mint, I would love it to have mint flavor in it. Thanks again! Reply

    • Natasha
      natashaskitchen
      May 27, 2017

      Thank you for the suggestion! Reply

  • Vicki
    May 24, 2017

    Hi Natasha I really like how you use avocado 🥑 in most of your salads. I’m an avocado person I love avocados. I used them on every sandwich I make. Thanks for another amazing recipe Reply

    • Natasha's Kitchen
      May 24, 2017

      My pleasure Vicki! I’m happy to hear you enjoy my salad recipes! Thanks for sharing 🙂 Reply

  • May 23, 2017

    Looks so bright and fresh! Reply

    • Natasha
      natashaskitchen
      May 23, 2017

      Thank you Hayley!! 🙂 Reply

  • Olga
    May 23, 2017

    This salad looks delicious. Want to make it. Also, just saying, I really want the new recipe to be a cake swiss roll (I totally loved the blackberry lemon cake roll). 🙂 Reply

    • Natasha
      natashaskitchen
      May 23, 2017

      Thank you and duly noted!! I’m so glad you enjoyed the blackberry cake roll!! I don’t think I’ll ever get tired of that one 🙂 Are you looking for a chocolate roll? Reply

  • Alexandra
    May 23, 2017

    Hi Natasha! Would this salad stay this nice vibrant green color if made ahead? I was thinking of making this for a picnic.Thank you! Reply

    • Natasha
      natashaskitchen
      May 23, 2017

      Hi Alexandra, I think it is the very best when it is served fresh. We enjoyed leftovers the next day and it still tasted great but it’s still best the same day it is made. You can make it earlier, then refrigerate and serve at a picnic later in the day. 🙂 Reply

  • Inna
    May 22, 2017

    Will it taste any different if I used whole wheat pasta? Reply

    • Natasha
      natashaskitchen
      May 22, 2017

      Hi Inna, I don’t think it will alter the flavor much – whole wheat pasta does have a different texture so if you like it, you can definitely use it to make the salad even healthier 🙂 Reply

  • This is beautiful! Reply

    • Natasha's Kitchen
      May 22, 2017

      It is a delicious salad! Reply

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.