If you’re searching for the perfect dish that combines ease, flavor, and nourishment, look no further than Creamy Avocado Pasta Salad with Corn & Feta. It brings together wholesome ingredients in a way that’s fresh, comforting, and crowd-pleasing. This salad balances creamy textures from ripe avocado and tangy feta with the pop of sweet corn and chewy pasta. Whether you’re hosting a garden party or packing a picnic, this salad will shine on any table.
Unlike traditional mayo-based pasta salads, this version features a healthier, lighter dressing made primarily from avocado and Greek yogurt. The result is a creamy, nutrient-rich dressing that clings to each bite of pasta without feeling heavy.
Ingredients You’ll Need
The recipe is split into two parts: the salad base and the dressing. Here’s everything you need:
For the Salad:
- 250g (about 2 cups) short pasta (penne, fusilli, rotini)
- 1 1/2 cups sweet corn (fresh, canned, or frozen)
- 2 ripe avocados, diced
- 1/2 red onion, finely sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh cilantro or parsley (optional, for garnish)
For the Creamy Avocado Dressing:
- 1 ripe avocado
- 2 tablespoons olive oil
- 2 tablespoons plain Greek yogurt (or dairy-free alternative)
- 1 clove garlic, minced
- Juice of 1 lime
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 2–3 tablespoons water to adjust the consistency
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Let it cool completely before adding other ingredients.
Pro Tip: Rinsing the pasta cools it and removes excess starch, keeping your salad from becoming sticky.
2. Prep the Corn
If using fresh corn, boil for 3-4 minutes or grill until slightly charred, then cut off the kernels. Canned corn should be drained and rinsed. Frozen corn can be blanched for 2 minutes and then cooled.
Variation: Grilled corn adds a smoky depth that contrasts nicely with the creamy dressing.
3. Make the Dressing
In a blender or food processor, combine the ripe avocado, olive oil, Greek yogurt, garlic, lime juice, cumin, salt, and pepper. Blend until smooth and creamy. Add water, one tablespoon at a time, until you reach a pourable consistency.
Storage Tip: This dressing can be made a day in advance and stored in an airtight container in the fridge. Just give it a quick stir before using.
4. Assemble the Salad
In a large mixing bowl, combine the cooled pasta, corn, diced avocados, red onion, cherry tomatoes, and feta. Pour the creamy avocado dressing over the top and gently toss everything together until well coated.
5. Serve or Chill
You can serve this salad immediately or refrigerate it for 15–20 minutes to let the flavors meld. Garnish with fresh herbs right before serving.
Serving Suggestions
- Main Course: Add grilled chicken, shrimp, or tofu for a more filling meal.
- Side Dish: Serve it with burgers, sandwiches, or grilled kebabs at your next barbecue.
- Lunch Box Staple: Pack it in a lunch box for a satisfying midday meal.
- Brunch Idea: Pair it with mimosas and a fruit platter for a summer brunch.
Variations to Try
1. Vegan Version
- Use a plant-based yogurt and skip or replace the feta with vegan feta or nutritional yeast.
2. Spicy Kick
- Add a finely chopped jalapeño or red chili flakes to the dressing.
3. Mexican-Inspired
- Add black beans, diced red bell pepper, and a sprinkle of smoked paprika.
4. Mediterranean Twist
- Swap corn with chopped cucumbers and add olives and sun-dried tomatoes.
Tips for Best Results
- Use ripe avocados: Soft to the touch but not mushy. Underripe avocados will be hard to blend.
- Cook pasta al dente: Overcooked pasta will turn mushy once dressed.
- Balance your flavors: Taste and adjust the lime juice, salt, and pepper before mixing the salad.
- Gently toss: Especially after adding the dressing, to avoid mashing the avocado cubes.
Storage & Make-Ahead Tips
- Refrigeration: Store in an airtight container for up to 24 hours. It’s best enjoyed fresh due to avocado’s tendency to brown.
- Meal Prep: You can prep all ingredients (except avocado) the day before. Mix just before serving.
Nutritional Benefits
- Avocado: Packed with healthy fats, fiber, and vitamins like B6, E, and C.
- Greek Yogurt: Offers a protein boost and probiotics.
- Corn: Provides fiber and natural sweetness.
- Feta: A flavorful source of calcium and protein.
Final Thoughts
This Creamy Avocado Pasta Salad with Corn & Feta is more than just a summer recipe; it’s a nutritious, comforting, and versatile meal that fits into any lifestyle. It’s quick to prepare, deliciously satisfying, and flexible enough to customize for different tastes and dietary needs. Whether you’re planning a cookout or simply want a refreshing weeknight dinner, this salad will earn a spot in your regular recipe rotation.
Don’t forget to tag your recreations with #CreamyAvocadoPastaSalad so we can see your delicious versions!
Creamy Avocado Pasta Salad with Corn & Feta Recipe
Description
This Creamy Avocado Pasta Salad with Corn & Feta is a vibrant and refreshing summer dish made with tender pasta, ripe avocados, sweet corn, tangy feta cheese, and a zesty lime dressing. It’s quick, easy, and packed with flavor—perfect for picnics, potlucks, or light weeknight dinners.
Ingredients
For the Pasta Base:
For the Salad Mix:
For the Creamy Avocado Dressing:
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain, rinse with cold water to stop cooking, and set aside to cool.
Prepare the Corn
- If using fresh corn, boil the kernels for 3–4 minutes or grill them for a charred flavor, then cut them off the cob. If using canned, drain and rinse. For frozen, quickly blanch in hot water for 2 minutes and drain.
Make the Creamy Avocado Dressing
- In a blender or food processor, combine avocado, olive oil, Greek yogurt, garlic, lime juice, cumin, salt, and pepper. Blend until smooth. Add water gradually to thin the dressing until pourable.
Assemble the Salad
- In a large mixing bowl, combine the cooked pasta, corn, cubed avocados, sliced red onion, cherry tomatoes, and feta. Gently toss to combine.
Add Dressing and Toss
- Pour the creamy avocado dressing over the salad. Toss gently to coat all ingredients evenly without mashing the avocados.
Chill or Serve
- For best flavor, refrigerate the salad for 10–15 minutes before serving. Garnish with fresh cilantro if desired.
Note
Avocado Tip: Use ripe but firm avocados to avoid mushy texture.
Make Ahead: Prepare pasta and dressing in advance, but add avocado right before serving.
Storage: Store in an airtight container in the fridge for up to 1 day. The avocado dressing may darken slightly.
Add Protein: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
Make it Vegan: Use plant-based yogurt and feta alternatives.
