Fresh Avocado Pasta Salad with Cilantro & Lime Blend Olive Oil

This fresh pasta salad is all about easy, vibrant flavor: creamy avocado, tender pasta, crunchy vegetables, and a sunny finish from Cilantro & Lime Infused Olive Oil Blend. It’s the kind of dish that feels right at home for lunches, potlucks, and relaxed dinners when you want something cool, colorful, and full of garden-fresh personality.

Garden Infuzions

Fresh Avocado Pasta Salad with Cilantro & Lime Blend Olive Oil

A bright, creamy pasta salad tossed with ripe avocado, tender pasta, crisp vegetables, and the lively citrus-herb flavor of Cilantro & Lime Infused Olive Oil Blend.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Lunch, Side Dish

Cuisine: American, Mediterranean, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 ounces rotini pasta
• 1 large ripe avocado diced
• 1 cup cherry tomatoes halved
• 1 cup cucumber diced
• 1/2 red bell pepper diced
• 1/4 cup red onion finely diced
• 1/3 cup fresh cilantro chopped
• 1/4 cup Cilantro & Lime Infused Olive Oil Blend
• 2 tablespoons fresh lime juice
• 1 tablespoon mayonnaise
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup crumbled cotija cheese

Equipment

• 1 Large pot For boiling the pasta
• 1 Colander For draining and cooling the pasta
• 1 Large mixing bowl For tossing the salad
• 1 whisk For blending the dressing
• 1 Chef’s knife For chopping vegetables and avocado
• 1 Cutting board For prep work
• 1 set Measuring cups For pasta, vegetables, and herbs
• 1 set Measuring spoons For oil, juice, and seasonings

Method

 

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until just tender.
2. Drain the pasta, rinse briefly under cool water, and let it drain well.
3. In a large bowl, whisk together the Cilantro & Lime Infused Olive Oil Blend, lime juice, mayonnaise, salt, black pepper, and garlic powder.
4. Add the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and cilantro to the bowl.
5. Toss gently until everything is evenly coated.
6. Fold in the diced avocado and cotija cheese with a light hand so the avocado stays in pieces.
7. Taste and adjust with a little more salt, pepper, or lime juice if needed.
8. Chill for 10 to 15 minutes before serving, or serve right away for a brighter, fresher finish.

Notes

For the best texture, keep the avocado slightly firm and add it at the very end. This salad is best enjoyed the day it is made, though it can be stored briefly for leftovers.

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Recipe Tips

Salt the pasta water generously so the noodles start with good flavor, then rinse the pasta briefly under cool water and drain well before tossing. Add the avocado near the end and fold gently so the salad stays creamy without turning mushy.

Serving Suggestions

Serve this pasta salad chilled or just slightly cool with grilled chicken, shrimp, burgers, or a simple sandwich board. It also works well as a make-ahead side for picnics, potlucks, and easy weeknight meals.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. If the salad tightens up after chilling, stir in a small drizzle of olive oil and a squeeze of lime before serving.

Variations

Add halved cherry tomatoes, diced cucumber, crumbled feta, black beans, or corn for a different spin. You can also swap rotini for bowties, shells, or penne depending on what you have on hand.

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