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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

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This avocado pasta salad recipe is so vibrant, healthy and loaded with sweet corn, peas, cherry tomatoes and creamy avocados! The veggies cook right in the same pot with the pasta so this couldn’t be easier!

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

4.86 from 28 votes
Author: Natasha of NatashasKitchen.com
The secret ingredient in this creamy avocado pasta salad will shock you! This avocado pasta salad is easy, creamy, vibrant, fresh and so satisfying!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients 

Servings: 6 servings
  • 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

  • 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.
  • 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.
  • 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 Per Serving

433kcal Calories64g Carbs12g Protein16g Fat2g Saturated Fat414mg Sodium960mg Potassium11g Fiber5g Sugar2075IU Vitamin A36.5mg Vitamin C49mg Calcium2.4mg Iron
Nutrition Facts
Creamy Avocado Pasta Salad
Amount per Serving
Calories
433
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Sodium
 
414
mg
18
%
Potassium
 
960
mg
27
%
Carbohydrates
 
64
g
21
%
Fiber
 
11
g
46
%
Sugar
 
5
g
6
%
Protein
 
12
g
24
%
Vitamin A
 
2075
IU
42
%
Vitamin C
 
36.5
mg
44
%
Calcium
 
49
mg
5
%
Iron
 
2.4
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salad, Side Dish
Cuisine: American, Italian
Keyword: Avocado Pasta Salad
Skill Level: Easy
Cost to Make: $$
Calories: 433
Natasha's Kitchen Cookbook

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

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.86 from 28 votes (15 ratings without comment)

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Recipe Rating




Comments

  • Patrice Salinas
    March 10, 2023

    I will be making this recipe today. My question is, will the leftovers be brown tomorrow? You know, avocados turn brown so fast.

    Reply

    • Natashas Kitchen
      March 10, 2023

      Hi Patrice, 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

  • Linda Flanagin
    April 4, 2022

    Hi Natasha
    Hope all is good with you.
    I’m wondering when your cookbook is comping out. Please hurry! Lol

    My thoughts are with you and the people of Ukrainian.
    Linda Flanagin

    Reply

    • Natasha's Kitchen
      April 4, 2022

      Hi Linda, thank you for waiting for the cookbook. I am currently working on it and I’ll make sure to share it when it’s done!

      Reply

  • Chrissy Sluk
    April 4, 2022

    This looks so delicious! But I’m wondering if you suggest what I can do to leave out the spinach? Unfortunately my husband cannot eat spinach due to kidney stones. Could I just leave it out, or substitute with something else?

    Reply

    • NatashasKitchen.com
      April 4, 2022

      Hi Chrissy, I think you could just leave it out and it would still taste good. You could try to substitute with another leaf green.

      Reply

  • Kate
    February 17, 2022

    Natasha, what happens to the other part of spinach? Why do we add just half of the amount?

    Reply

    • Natashas Kitchen
      February 17, 2022

      Hi Kate, See step two, we add the spinach in steps: “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.” I hope that helps!

      Reply

  • Jessica Aviles
    March 27, 2021

    I love this blog Natasha, I follow it all the time.Thanks for sharing all your recipes, very nutritional and very tasty. I have learned a lot from you. My family is very happy with all the meals I prepared thanks to you. You are awesome!

    Reply

    • Natashas Kitchen
      March 27, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Melody
    March 5, 2021

    This looks amazing, I normal wouldn’t change any if you recipes as they are spot on delicious. I don’t care for tomatoes but like sun dried tomatoes. Could I use them? Also could I incorporate edamame or do you think that would be over kill?

    Reply

    • Natashas Kitchen
      March 5, 2021

      Hi Melody, this recipe is pretty versatile. I would love to know how you like it with those substitutions.

      Reply

  • Anna Ialacci
    September 17, 2020

    Is the nutrition information per serving or for the whole salad?

    Reply

    • Natashas Kitchen
      September 17, 2020

      Hi Anna, it is per serving.

      Reply

  • Shanida
    July 10, 2020

    My husband does NOT like mayo. So this was a perfect recipe to try because I love pasta salads and was tired of making ones that call for a dressing. I added shredded chicken to mine. Hubby loved it!!

    Reply

    • Natashas Kitchen
      July 10, 2020

      That’s just awesome! Thank you for sharing that great review with me Shanida!

      Reply

  • Debi Simpson
    June 24, 2020

    You think it might be good to add some chick peas? I can’t wait to make this but my husband LOVES CHICK PEAS! Thank you!

    Reply

    • Natashas Kitchen
      June 24, 2020

      Hi Debi, I have not tested that but I bet it could work! If you experiment, please let me know how you like that.

      Reply

  • Vita
    December 18, 2019

    I thought it would be better, it’s blend and has a little bitter after taste. But definitely healthier than Alfredo pasta.

    Reply

    • Natasha
      December 18, 2019

      Hi Vita, I would suggest adding salt and fresh lemon juice to taste to give it more of a punch of flavor. Also, make sure you are using the correct proportion of sauce to pasta. Too much pasta will make it taste blander.

      Reply

  • Anne Allen
    August 15, 2019

    Easy and delicious fornthe summer! I added parmesan cheese and increased the garlic. Next time I think I will add some chopped scallions!

    Reply

    • Natashas Kitchen
      August 15, 2019

      I’m so glad you enjoyed that Anne! Thank you for sharing that great review with me!

      Reply

  • APPLEBURY AMY
    March 18, 2019

    Made this for st Patrick’s day yesterday. SUPER good. Definitely needed to add the pepper and salt for added taste. Added in the bacon bits and tossed in some shredded parmesan cheese as well. BIG HIT!! Super simple and will be making again for Mother’s day picnic!

    Reply

    • Natashas Kitchen
      March 18, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Jozi Qamar
    January 15, 2019

    Natasha,
    My husband and I get together with my best friend and her husband once a week. This recipe looks DELIGHTFUL! I am bringing this as a side tomorrow night! I did pre-make just the pasta with corn and peas. I think that will be fine chilling in the fridge overnight, don’t you?
    P.S. I have a ton of your recipes bookmarked already in my meal plan in the near future. So glad I found your site!!! 😀

    Reply

    • Natashas Kitchen
      January 15, 2019

      That should work great, Jozi! I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us 🙂

      Reply

  • 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

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