Avocado Pasta Salad
Make Avocado Pasta Salad: creamy avocado-cilantro dressing coats rotini for a fresh, satisfying pasta salad.
Ingredients
- 8 ounces rotini (or bow tie pasta)
- 1 cup cherry tomatoes (diced)
- 8 slices bacon (cooked crisp and crumbled)
- 1 green onion (thinly sliced)
- 2 tablespoons chopped fresh cilantro
- 1 avocado (diced)
- 1 teaspoon fresh lime juice
- 1 avocado
- ½ lime (juiced)
- ¼ cup chopped fresh cilantro
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ cup buttermilk
- ¼ teaspoon salt (or to taste)
- black pepper
Instructions
Step 1: Blend the Dressing
Place all dressing ingredients into a blender and process until completely smooth and silky. You should see a creamy pale-green emulsion—velvety but pourable—flecked with tiny specks of cilantro and cumin. Taste and adjust salt and pepper; the dressing should feel bright from lime, tangy from buttermilk, and herbaceous from cilantro, with a whisper of cumin and garlic powder binding the creaminess.
Step 2: Cook and Chill the Pasta
Cook the rotini until al dente according to package directions, drain, then rinse thoroughly under cold water until the pasta feels cool to the touch and the starches are relaxed. Spread the drained pasta briefly on the tabletop or a shallow dish to cool further so it readily accepts the dressing without clumping. While the pasta cools, crisp the bacon and crumble it, slice the cherry tomatoes in halves, and thinly slice the green onion.
Step 3: Prep Avocado and Combine
Toss the diced avocado gently with a squeeze of lime to prevent darkening, then add it to the cooled pasta along with the halved cherry tomatoes, crumbled bacon, sliced green onion, and chopped cilantro. Pour the blended avocado-cilantro-buttermilk dressing over the bowl and use a wide spoon to fold everything together carefully—coat the spirals without smashing the avocado. Aim for a loose, glossy coating on each piece of pasta and visible pockets of creamy avocado chunks and crisp bacon for texture contrast.
Step 4: Chill and Serve
Transfer the tossed salad to a serving bowl (or keep it in the same mixing bowl), cover and refrigerate for about an hour to let the flavors meld and the dressing chill slightly. Before serving, give the salad a gentle toss to redistribute any settled dressing, adjust seasoning if needed, and plate. The final dish should look lush and balanced—light green coating on the pasta, bright red tomato pops, golden-brown bacon crumbs, and scattered cilantro leaves.
Notes
- Keep the dressing chilled and toss just before serving for best avocado texture.
- Use ripe but firm avocados and add lime to prevent browning.
- Rinse pasta under cold water to stop cooking and prevent sogginess.
- Crisp bacon well and drain on paper towels to avoid greasy spots.
- Store dressing separately if making ahead and combine within 24 hours.