Pin This vibrant Avocado Lime Pasta Salad became my go to for summer gatherings or quick lunches at home. Tangy lime and creamy avocado always seem to win over crowds even on the hottest days. The gentle crunch from vegetables combined with soft pasta makes this salad comforting yet bright.
My family requests this all year round. I first made it for a backyard barbecue and it disappeared before the grilled hot dogs. The freshness is just unbeatable.
Ingredients
- Short pasta such as fusilli rotini or penne: Use whole grain or gluten free if preferred for extra nutrition and digestibility
- Ripe avocados: Provide creamy richness Choose avocados that yield to gentle pressure for peak flavor
- Cherry tomatoes: Add bright juicy sweetness Pick tomatoes that are firm and deeply colored
- Cucumber: Offers crunch and a refreshing contrast Select one with thin skin and no soft spots
- Red onion: Brings zing and color Chop finely for milder flavor
- Fresh cilantro: Delivers herbal notes Use parsley if cilantro is not your favorite
- Extra virgin olive oil: Foundation for the dressing Choose a fruity cold pressed oil for best taste
- Fresh lime juice: Adds zip and keeps avocados green Roll the lime before squeezing for maximum juice
- Lime zest: Intensifies the lime aroma Grate just the green part for optimal flavor
- Garlic: Layers in savory depth Fresh minced is best for punchiness
- Salt and black pepper: Enhance all flavors Use kosher salt for easier seasoning
- Crumbled feta cheese: Optional but adds tang Choose creamy feta from fresh blocks for best results
- Toasted pumpkin seeds: Optional for crunch and nutrition Toast at home in a dry pan until golden
Instructions
- Cook the Pasta:
- Boil water in a large pot and stir in the pasta. Add a generous pinch of salt to flavor the noodles. Cook according to package directions until just tender but not mushy. Drain well and rinse under cold water to halt cooking and keep the salad cool.
- Make the Dressing:
- Combine extra virgin olive oil fresh lime juice lime zest minced garlic salt and black pepper in a mixing bowl. Whisk until the dressing is glossy and fully blended. This tart creamy base will coat every ingredient.
- Prepare the Vegetables:
- Dice ripe avocados into large cubes. Scoop out with a spoon and toss with a splash of lime juice to prevent browning. Halve cherry tomatoes. Dice cucumber and chop red onion finely. Roughly chop cilantro leaves working gently to keep flavors bright.
- Combine Everything:
- Add cooled pasta to your largest bowl. Mix in avocados cherry tomatoes cucumber red onion and cilantro. Pour the dressing over and use a wide spatula to gently toss everything until well coated. The goal is even coverage without mashing the avocado.
- Add Finishing Touches:
- Top with crumbled feta and a handful of toasted pumpkin seeds if you like. These add tang and crunch that contrasts beautifully with the creamy elements.
- Serve or Chill:
- You can eat this salad right away for maximum freshness. If you have thirty minutes to spare chill the salad for flavors to mingle even more. Serve cold straight from the fridge.
Pin My favorite part is the vibrant colors that remind me of my grandmother’s garden parties. The taste always brings back the memory of our family crowded under sun umbrellas sharing laughs over giant bowls of pasta salad.
Storage Tips
If you have leftovers store in an airtight container in the fridge for up to twenty four hours. Press plastic wrap directly onto the surface to help keep avocados from browning. Try to keep any toppings like feta or pumpkin seeds separate until serving for maximum freshness.
Easy Ingredient Substitutions
Swap parsley for cilantro if that suits your taste buds better. Chickpeas make a great protein addition if you skip cheese or chicken. Lemon can replace lime in a pinch just add a little zest for brightness. For gluten free needs pick brown rice or quinoa pasta.
Presentation and Serving Ideas
Serve in a wide shallow bowl to show off the beautiful colors. Top with a squeeze of lime and a fresh cilantro sprig. This salad also pairs well as a side with spicy grilled shrimp or even simple roasted vegetables.
Seasonal Adaptations
Try adding sweet corn or grilled zucchini in summer for more veggie action In cold months roasted butternut or winter squash can be tossed in for heartiness For spring baby spinach or arugula folded in just before serving adds freshness
Pin Chill the salad for at least half an hour for best texture. Prep vegetables ahead to save time during busy weeknights.
Recipe FAQ
- → Which pasta shapes work best for this dish?
Short shapes like fusilli, penne, or rotini hold the creamy dressing and mix well with veggies.
- → How do I keep avocado from browning?
Toss avocado pieces with extra lime juice to maintain freshness and vibrant color.
- → Can I make this gluten-free?
Yes, simply use your favorite gluten-free pasta to accommodate dietary needs.
- → What protein options can I add?
Grilled chicken or chickpeas make great additions for extra protein and heartiness.
- → Is this suitable for meal prep?
It's best eaten the same day, as avocado tends to oxidize quickly—enjoy soon after preparing.
- → Can I substitute cilantro?
Fresh parsley can be used for a milder flavor, if preferred over cilantro.