You know why I love America?
Because we can throw a few veggies in some pasta and call it “salad.”
True patriotism over here, I know.
And don’t even get me started on potato salad. Potatoes + mayonnaise + mustard = salad. ‘MERICA.
Pasta salad may not be the healthiest salad you can make, but you sure can lighten it up if you smother it with a creamy sauce made with healthy fat.
Enter avocado.
Blend up a few avocados, some garlic (of course), lemon juice, a touch of basil, and you have a creamy, luxurious sauce that you will dream about for days.
This sauce is just as creamy and delicious as any mayonnaise based sauces that you may have tried before.
And and aaaaand it tastes better too!
I promise!
And then to make it even better, we throw some fresh corn, tomatoes, and chives on top, mix it together and call it a day.
Your mouth and tummy will be so happy :).
Remember a few posts ago I talked about how ready I am for fall so I can cook and post cozy, comforting fall and winter food? I am still very VERY excited for that day to come, but after my bruschetta on monday, and my summery pasta salad today, I am thinking I might miss some of this summery food just a little bit.
But not enough to make me sad in the least that fall is coming. You should see the recipe note on my phone right now where I keep upcoming blog post ideas…the last third of the items contain one of the following words: pumpkin, stew, crock pot, soup, roasted, baked or casserole.
COME ON FALLLLLLLL.
Hurrrryyyyy (said in whiny voice).
Please?
Please.
It’s okay. I will patiently wait with my plate full of yummy summer items like bruschetta and pasta salad :).
Now throw out that mayonnaise, buy some avocados, and whip up some of this deliciousness!
PrintPasta Salad with Avocado Cream Sauce
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
Ingredients
- 1/2 box bow tie pasta
- 3 ripe avocados
- 1 clove garlic
- 1 large basil leaf
- 2 tablespoons lemon juice (about one lemon)
- 2 ears of corn
- 1 cup cherry tomatoes, quartered
- 2 tablespoons chives, thinly chopped (plus extra for garnish)
Instructions
- Bring a pot of heavily salted water to a boil (it should taste like the ocean)
- In a food processor, combine your avocados, garlic, basil, and lemon juice
- Pulse until this has combined and then, with the food processor on, drizzle in water until the sauce has reached the consistency you desire (somewhere between 1/2 – 3/4 cups water)
- Season to taste with salt and pepper. Set the sauce aside
- Brush your corn with olive oil, sprinkle with salt and pepper, and cook over a grill pan (or actual grill) until the kernels are tender
- Chop your cherry tomatoes into quarters
- When your pasta is done cooking, drain it in a colander and run the pasta under cold water until it is completely cool
- Place the pasta in a bowl and top with the avocado sauce (you might have a decent amount of sauce left over – it depends how saucy or dry you prefer your pasta salad)
- Remove the corn kernels from the ears using a knife, and add the corn to the pasta salad along with the cherry tomatoes and chives
- Season to taste with salt and pepper
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy pasta dishes? Check these out:
One Pot Secret Ingredient Cajun Chicken Pasta
This looks amazing! I was looking for something to prepare for a 4th of July gathering and this looks like it will be perfect! I do have a question though, how long does this last? Could I make it the day before, otherwise should I wait until the day of (tomorrow) to whip this together?
Thanks!
Good question! If you make it ahead of time, I would recommend storing the pasta + extra ingredients separately from the sauce. If you store it together, the pasta will soak up the sauce overnight and the consistency won’t be quite what you want. Also, avocados lose some of their vibrant color as the hours pass, so it might not be quite as green. But overall, I think you could make this in advanced. The sauce would taste even better as the flavors sat overnight :).
Absolutely loved this recipe! Definitely going to be making this again. Just a small question, what did you do with the extra avocado sauce? I’m planning on using it for another batch that I’ll make in the future!
★★★★★
I’m so glad you loved it, Benita!!! I created the recipe to have some extra sauce in case anyone liked their pasta salad “saucier” than I like mine :). I’m not sure how it would freeze, but maybe that could be an option? Or you could half the sauce next time if there was too much left over this time?
Or if you are looking for other uses for your remaining sauce that you have laying around already, you could use it as a dip, a dressing for rice, a burrito, or maybe even salad?
I love this Annie! Great idea to use avocado for the sauce, I’ve never tried that. I’m right there with you longing for fall, bring it!
Maya @ Treats and Eats recently posted…Grilled Banana Bread Ice Cream Sandwiches
Thanks, Maya! You should really try it – such a good creamy substitute for mayo!
Indeed this pasta salad looks so rich and creamy. Loved the addition of heavenly avocado sauce. Just so refreshing and YUM! Lovely share, Annie! :)
Thanks, Anu!
This salad looks so fresh and delicious! I love the avocado in here! The perfect salad to savor all the flavors left of summer!
Kelly – Life Made Sweeter recently posted…Peanut Butter Cup Oreo Icebox Cake
Thanks, Kelly!
This looks amazing. Bowtie pasta is my favorite! So many nooks and crannies for all of the sauce to get attached to. And it’s so true – as long as we add something “green” it can be a salad. I’ve been lamenting for a while why we don’t just call smoothies with spinach in them “blended breakfast salads”!
Dani @ Dani California Cooks recently posted…Marinated Chickpea and Kale Salad (vegan + gluten free)
I love bowtie pasta too! And it’s cute :). True…I like the name blended breakfast salads more anyway!!
What a perfect end of summer salad! Is there anything avocado doesn’t make better?
Natalie @ Tastes Lovely recently posted…Triple Berry Crumble (made with frozen fruit!)
★★★★★
I am going to confidently answer that with a “no” :).
Ha! You are so right, Annie! We can toss it all together and call it a salad. I made a bowtie pasta salad last weekend, but I used pesto. I sure wish I had your avocado recipe instead! And yes, COME ON FALL!
Rachelle @ Beer Girl Cooks recently posted…Blueberry Mousse Shooters
Mmmmm bowtie pasta salad with pesto. Sounds so yummy!
Ha! You are so right- America does rock for its definition of “salads”! What also rocks- THIS pasta salad! LOVING the creamy avocado sauce, honestly I could bathe in that stuff! Paired with the pasta, corn, tomatoes and chives? Salad heaven! Pinned! Cheers girlfriend!
★★★★★
Thanks, Cheyenne!!
Oh love that avocado sauce, Annie! Such a great idea to add to pasta salad! Looks like the perfect lunch!
Gayle @ Pumpkin ‘N Spice recently posted…Corn, Edamame and Chickpea Salad
Thanks, Gayle :).
YUM – I am really not a mayonnaise fan but tomato based sauces can get a bit boring, so love the idea of this creamy avocado sauce. So healthy too, and easy – definitely saving!
Claudia | The Brick Kitchen recently posted…Rhubarb & Raspberry Frangipane Tart with Almond Praline
This is definitely a great substitution for mayo! You should try it out :).
Love the addition of Avocado in the sauce. I am not ready for fall yet though. Summer please stay….
Thanks, Ratna!
I’m not a big fan of pasta salad but yours looks WAY better than the mayo-drenched kind! I am not the biggest fan of mayo :S I can’t wait to see what you’ve got up your sleeve for fall! I loooove fall comfort food :)
Ashley | The Recipe Rebel recently posted…Maple Glazed Chicken Drumsticks
I’m not the biggest fan of mayo either! If I can see it or really taste it then it ruins any dish for me. I love fall comfort food too! SOOO much!!!!
I love your rationalization for American’s making anything with vegetables a salad! Too funny! I would love some of this salad!!
Shelby @ Go Eat and Repeat recently posted…Perfectly Plum Tart
It’s so true, though!! Thanks, Shelby :).
This looks incredible! I love the idea of using avocado for the dressing – and seriously, anything with corn and tomatoes is perfect in my book.
Thanks, Keri! Mmmm summer corn. It makes everything perfect :).