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    Urban Bliss Life » All Recipes » Pasta Recipes » Avocado Pasta Salad with Tomatoes and Corn

    Published: July 16, 2021 / Updated: February 11, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Avocado Pasta Salad with Tomatoes and Corn

    76 shares
    Jump to Recipe Print Recipe
    avocado salad with tomatoes and corn with text overlay
    avocado salad with tomatoes and corn with text overlay
    avocado salad with tomatoes and corn with text overlay
    avocado salad with tomatoes and corn with text overlay

    Need a summery pasta salad? This avocado pasta salad with tomatoes and corn is an easy, 30-minute recipe. Perfect for all of your summer BBQs, picnics, and family dinners!

    avocado salad with tomatoes and corn in a big white bowl with lime wedges.

    I LOVE pasta all year round, and summertime calls for cold pasta salads.

    Filipino Macaroni Salad, Tuna Pasta Salad, and this BLT Pasta Salad are all on regular summer rotation.

    But if you're looking for a tasty vegetarian option, this Avocado Pasta Salad with Tomatoes and Corn is an amazing one to try!

    Recipe ingredients

    avocado salad with tomatoes and corn in a big white bowl with lime wedges.

    You'll need:

    • Pasta - I use farfalle (bowtie) pasta, but you can also use any other smaller shaped pasta that holds sauce well. Try orecchiette, rotini, penne, or wagon wheel pasta. This recipe doesn't work as well with long pasta shapes, like spaghetti or linguine. It also doesn't work as well with pastas that are much smaller, like ditalini or small elbow macaroni.
    • Avocado - I use 2 medium-sized Haas avocados for the sauce. Depending on the size of your avocados, you may find you need 1 more to create a rich sauce.
    • Tomatoes - use cherry tomatoes or grape tomatoes, sliced in half.
    • Corn - use fresh cooked corn cut off the cob, or thawed frozen corn.
    • cilantro - This adds a bright zest to the dish! You can use parsley instead if you prefer.
    • Garlic - The recipe calls for one clove, which you don't need to mince by hand since the food processor or blender will do the work for you. If you love garlic like I do, feel free to add a little bit more.
    • Olive oil - use the best extrta-virgin olive oil you have, since the flavor will be evident in the sauce.
    • Lime juice - the acidity helps keep the avocado in the sauce fresh, and adds a nice brightness to the dish.
    • Kosher salt and pepper - I've provided a general measurement that I use for most of my pasta salads. You can always add more if you prefer.

    How to make this pasta salad

    Making this summery pasta salad is as easy as 1-2-3!

    Step 1 - Cook the pasta according to package directions.

    avocados and ingredients for pasta salad sauce in a food processor
    sauce in food processor, blended

    Step 2 - While the pasta is cooking, make the sauce. To a blender or food processor, add the avocados, cilantro, lime juice, olive oil, and garlic cloves. Process until fully well blended.

    Step 3 - When the pasta is done cooking, drain and rinse briefly under cold water. Transfer to a large bowl, then toss together with the sauce, halved cherry tomatoes, and corn kernels until the ingredients are well coated.

    avocado salad with tomatoes and corn in a big white bowl with lime wedges.

    Serve immediately, or refrigerate for up to 24 hours and serve cold.

    Recipe FAQs

    Should I eat this pasta hot or cold?

    This recipe works well either way! I prefer to serve it cold, which makes it a great make-ahead pasta dish. I would only eat it as a hot pasta dish immediately after it's made; I would not reheat this dish later, as the sauce is really made for a cold pasta salad and won't reheat the same way.

    What other vegetables can I use?

    Other veggies that work deliciously with this pasta salad include broccoli, zucchini, and yellow squash.

    Can I use a different pasta shape?

    Absolutely. Farfalle lends itself to pasta salads, but other shapes that work well include wagon wheels, orecchiette, rotini, ziti, penne. Use a smaller shape that holds the sauce well.

    Tools & Equipment

    To make this pasta salad recipe, you'll need:

    • Pot to cook the pasta
    • Blender or Food Processor to make the sauce
    • Cutting board
    • Knife

    More summer recipes

    • Grilled Shrimp Pineapple Skewers
    • Filipino Pork BBQ Skewers
    • Easy Dinners for Hot Summer Nights
    • Grilled Teriyaki Bacon-Wrapped Scallops
    • Grilled Pineapple Chicken

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    avocado pasta salad with tomato and corn.

    Avocado Pasta Salad with Tomato and Corn

    5 from 6 votes
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    Recipe by Marlynn Schotland
    A 30-minute summery pasta salad that can be served as a main course or an appetizer!
    Servings: 6
    Calories: 433kcal
    PRINT PIN RATE

    Ingredients

    • 12 ounces farfalle (bowtie) pasta
    • 2 avocados, pitted and peeled
    • 2 tablespoons chopped cilantro, divided
    • 1 tablespoon lime juice
    • 3 tablespoons olive oil
    • 2 garlic cloves
    • 1 pint cherry tomatoes, halved
    • 1½ cups corn
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper

    Instructions

    • Cook the pasta according to package directions.
    • While the pasta is cooking, make the sauce. To a blender or food processor, add the avocados, 1 tablespoon of cilantro, plus the lime juice, olive oil, and garlic cloves. Process until fully well blended.
    • When the pasta is done cooking, drain and rinse briefly under cold water. Transfer to a large bowl, then toss together with the sauce, halved cherry tomatoes, and corn kernels until the ingredients are well coated. Sprinkle remaining tablespoon of cilantro over the dish and season with salt and pepper to taste.
    • Serve immediately, or refrigerate for up to 24 hours and serve cold.

    Notes

    Storage tips: you can store this cold pasta salad in an airtight container in the refrigerator for up to 3 days. After a couple of days, you may notice the avocado start to change color. You can always add chunks of new avocado to the dish before serving if you wish. You may also want to add a tablespoon of olive oil to "wake up" the sauce after it's been in the refrigerator for a couple of days. 
    Sauce tips: depending on the size of your avocados, and how much fresh fruit is available to use in each one, you may want to add one more avocado to create a nice rich sauce. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 433kcal | Carbohydrates: 60g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 211mg | Potassium: 716mg | Fiber: 8g | Sugar: 6g | Vitamin A: 596IU | Vitamin C: 28mg | Calcium: 33mg | Iron: 2mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Reader Interactions

      Comments

      1. Tayler says

        April 03, 2022 at 9:43 am

        5 stars
        I made this yesterday for a family get together and it was a total hit!! Thanks so much for sharing the recipe!

        Reply
      2. Kechi says

        April 03, 2022 at 6:37 am

        5 stars
        I made this salad alongside my barbecue chicken and it was so yummy! Looking forward to making it again as the weather warms up.

        Reply
      3. Beth says

        April 03, 2022 at 1:26 am

        5 stars
        This is the perfect lunch salad! Tastes great the first day and even better after being in the fridge overnight - yum!

        Reply
      4. Kris says

        April 02, 2022 at 8:42 pm

        5 stars
        Super flavorful and delicious! Will definitely make again! :)

        Reply

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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