Creamy Herb-Infused Avocado and Rotini Summer Salad

Whisk together the buttermilk, yogurt, lemon juice, chives, dill, garlic powder, and smoked salt in a bowl, then chill for 30 minutes to develop the flavor profile.

💡 Tip: Using buttermilk instead of mayo creates a lighter, tangier profile that complements the richness of the avocado.

Boil the pasta in heavily salted water until al dente, drain thoroughly, and rinse under cold water to stop the cooking process immediately.

💡 Tip: Rinsing the pasta removes surface starch and ensures the dressing coats each piece evenly without clumping.

In a large mixing bowl, fold the chilled pasta, fresh tomato halves, and dressing together until coated.

💡 Tip: Add the diced avocado last and fold gently to prevent it from turning into a mash.

Adjust seasoning with extra cracked black pepper if desired, and serve immediately or refrigerate for up to 4 hours.

💡 Tip: If preparing in advance, squeeze a little extra lemon juice over the avocado cubes to delay oxidation.