Creamy Avocado Pasta Salad Tossed in Serrano Olive Oil Blend

This creamy pasta salad brings together tender pasta, ripe avocado, and crisp vegetables with the bright heat of Serrano Pepper Infused Olive Oil for a cool-meets-zesty dish that feels right at home on a picnic table, lunch spread, or easy weeknight plate.

Garden Infuzions

Creamy Avocado Pasta Salad Tossed in Serrano Olive Oil Blend

A creamy, bright pasta salad with avocado, crisp vegetables, and a lively serrano olive oil finish that keeps every bite fresh, bold, and easy to love.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 6 servings

Course: Lunch, Side Dish

Cuisine: American Classics, Fusion Cuisine, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 ounces rotini pasta
• 1 large ripe avocado
• 1/4 cup Serrano Pepper Infused Olive Oil
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• 1/2 cup plain Greek yogurt
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes halved
• 1 cup diced cucumber
• 1/3 cup finely diced red onion
• 1/2 cup shredded romaine lettuce
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley
• 1/4 cup crumbled feta cheese

Equipment

• 1 Large pot For boiling pasta
• 1 Colander For draining pasta
• 1 Large mixing bowl For dressing and tossing
• 1 set Measuring cups For accurate portions
• 1 set Measuring spoons For smaller measurements
• 1 Cutting board For vegetables and herbs
• 1 Chef Knife For chopping and dicing
• 1 mixing spoon For gentle tossing

Method

 

Instructions

1. Bring a large pot of salted water to a boil and cook the rotini until just tender, following the package time.
2. Drain the pasta and rinse briefly under cool water, then let it sit until no longer steaming.
3. In a large bowl, mash the avocado with the Serrano Pepper Infused Olive Oil, lime juice, lime zest, Greek yogurt, salt, and black pepper until smooth and creamy.
4. Add the cooled pasta, cherry tomatoes, cucumber, red onion, romaine, cilantro, and parsley to the bowl.
5. Toss gently until everything is evenly coated and the vegetables are well distributed.
6. Fold in the feta cheese last so it stays visible throughout the salad.
7. Taste and adjust with a little more salt, black pepper, lime juice, or olive oil if needed.
8. Chill for 10 to 15 minutes before serving, or serve right away if you like a fresher, looser texture.

Notes

For the best texture, choose a ripe but not oversoft avocado. If the pasta absorbs the dressing after chilling, refresh it with a small splash of olive oil and lime juice before serving. Keep the vegetables cut into small, even pieces so every bite feels balanced.

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Recipe Tips

Cook the pasta just until tender so it holds up well once tossed with the avocado dressing. If the salad sits for a while, add a splash of olive oil and a squeeze of lime before serving to freshen the texture. Fold in the avocado near the end so it stays creamy and visible.

Serving Suggestions

Serve this salad chilled or slightly cool alongside grilled vegetables, roasted shrimp, sliced tomatoes, or a simple sandwich. It also works well as a potluck side, lunch bowl base, or colorful addition to a casual spread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. For the best texture, press a piece of plastic wrap directly against the surface before sealing the lid, and stir gently before serving. If needed, brighten the salad with a little more lime juice and olive oil.

Variations

Add halved cherry tomatoes, diced cucumber, crumbled feta, chopped basil, or sliced olives for a different flavor profile. For extra crunch, finish with toasted pepitas or sunflower seeds. You can also swap in gluten-free pasta if that fits your table.

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