Pasta Salad with Avocado Cream Sauce

5 from 3 reviews


  • 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)


  1. Bring a pot of heavily salted water to a boil (it should taste like the ocean)
  2. In a food processor, combine your avocados, garlic, basil, and lemon juice
  3. 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)
  4. Season to taste with salt and pepper. Set the sauce aside
  5. 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
  6. Chop your cherry tomatoes into quarters
  7. When your pasta is done cooking, drain it in a colander and run the pasta under cold water until it is completely cool
  8. 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)
  9. 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
  10. Season to taste with salt and pepper