Creamy Avocado Pasta Salad

Here are a couple of avocado pasta salad recipes you can try:

1. Creamy Avocado Pasta Salad

Ingredients:

• 8 oz pasta (rotini, penne, or farfalle work well)
• 2 ripe avocados, mashed
• 1/2 cup Greek yogurt (or sour cream)
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/4 cup chopped cilantro (optional)
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup corn kernels (fresh or frozen)
• 1/4 cup black beans (optional)
• Fresh herbs for garnish (like parsley or basil)

Instructions:

1. Cook the pasta: Boil pasta according to package directions. Drain and rinse with cold water to cool it down.
2. Prepare the avocado dressing: In a blender or food processor, combine mashed avocado, Greek yogurt, lime juice, olive oil, garlic, Dijon mustard, salt, and pepper. Blend until smooth. Adjust seasoning to taste.
3. Assemble the salad: In a large bowl, combine the cooled pasta, tomatoes, cucumber, red onion, corn, and black beans (if using).
4. Toss together: Add the avocado dressing to the pasta mixture and toss to combine. If you like, garnish with fresh cilantro or other herbs.
5. Serve: Refrigerate for about 30 minutes to let the flavors meld together. Serve chilled.

---

2. Avocado & Pesto Pasta Salad

Ingredients:

• 8 oz pasta (fusilli, farfalle, or penne)
• 2 ripe avocados, diced
• 1/2 cup basil pesto (store-bought or homemade)
• 1 tablespoon lemon juice
• 1/4 cup cherry tomatoes, halved
• 1/4 cup mozzarella balls or cubed mozzarella
• 1/4 cup sliced olives (black or green)
• 1/4 red onion, thinly sliced
• 1/4 cup toasted pine nuts (optional)
• Fresh basil leaves for garnish

Instructions:

1. Cook the pasta: Boil the pasta according to the package instructions. Drain and rinse under cold water to cool.
2. Prepare the dressing: In a small bowl, combine the basil pesto and lemon juice. Stir until smooth.
3. Assemble the salad: In a large bowl, mix the cooled pasta with the diced avocado, cherry tomatoes, mozzarella, olives, and red onion.
4. Toss with pesto: Add the pesto dressing and gently toss to coat everything evenly. If you like, sprinkle with toasted pine nuts for added texture.
5. Serve: Garnish with fresh basil leaves. Serve immediately or refrigerate for later.

---

Both recipes are versatile, so feel free to add extra vegetables like bell peppers, spinach, or arugula, or protein like grilled chicken or chickpeas for a more filling meal. Enjoy!