Creamy Herb-Infused Avocado and Rotini Summer Salad
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This refreshing, chilled pasta salad combines buttery avocado and a zesty, scratch-made buttermilk herb dressing for a vibrant meal. It is an ideal solution for quick lunches or portable sides that balance rich textures with bright, fresh garden flavors.
Yumzy
Public Recipe
Ingredients
- ✓12 ounces Fusilli or rotini pasta
- ✓2 medium Ripe Hass avocados, diced
- ✓1.5 cups Fresh grape tomatoes, halved
- ✓0.75 cup Buttermilk
- ✓0.5 cup Greek yogurt or sour cream
- ✓2 tablespoons Fresh chives, minced
- ✓1 teaspoon Dried dill
- ✓0.5 teaspoon Garlic powder
- ✓1 tablespoon Lemon juice
- ✓0.5 teaspoon Smoked salt
Instructions
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.
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