Creamy Avocado Pasta Salad

Fresh summer salad.
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Yumna Jawad, the foodie behind Feel Good Foodie worked in Branding and Research & Marketing for consumer packaged foods and the retail food industry. She always had a passion for the food industry and clean eating. She turned her passion into her career and now, she whips up delicious snacks and meals for her whole family and millions of followers.

This recipe is just as delicious as it sounds. Fresh, simple ingredients and a super easy recipe to follow. It'll quickly become a household favorite for both lunch, dinner and those summer BBQs. 


  • 12 ounces rotini pasta or other short cut pasta
  • 1 ripe avocado peeled, stone and chopped
  • 1 cup cherry tomatoes halved
  • 1 cup frozen corn thawed
  • Fresh basil for serving
  • 2 ripe avocados peeled and cored
  • 1 cup baby spinach
  • 1/2 cup Unsweetened Almondmilk
  • Juice of 1 lemon
  • 1 garlic clove
  • Salt and pepper to taste
  • 1 tablespoon extra-virgin olive oil


In a large pot of boiling salted water, cook pasta according to package instructions but reduce cooking time by 2 minutes so pasta is al dente; drain well. You can thaw the frozen corn in the pasta cooking water in the last 3-4 minutes of cooking time.

To make the avocado dressing, combine the avocados, spinach, almond milk, olive oil, lemon juice and garlic to a blender or food processor. Season with salt and pepper. With the motor running, add olive oil slowly until dressing is emulsified, smooth and creamy.

In a large bowl, toss the pasta with the dressing, tomatoes, corn and avocados. Garnish with fresh basil and serve immediately.

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