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Creamy Herb-Infused Avocado and Rotini Summer Salad
easy
Lunch
Modern American
Creamy Herb-Infused Avocado and Rotini Summer Salad
15m
Prep
10m
Cook
6
Servings
764
Views
1 photos • Tap to view
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.
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6
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Ingredients
- ✓340 g Fusilli or rotini pasta
- ✓2 medium Ripe Hass avocados, diced
- ✓360 ml Fresh grape tomatoes, halved
- ✓180 ml Buttermilk
- ✓120 ml Greek yogurt or sour cream
- ✓30 ml Fresh chives, minced
- ✓1 teaspoon Dried dill
- ✓0.5 teaspoon Garlic powder
- ✓15 ml Lemon juice
- ✓0.5 teaspoon Smoked salt
Instructions
1
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.
2
Boil the pasta in heavily salted water until al dente, drain thoroughly, and rinse under cold water to stop the cooking process immediately.
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Tip:Rinsing the pasta removes surface starch and ensures the dressing coats each piece evenly without clumping.
3
In a large mixing bowl, fold the chilled pasta, fresh tomato halves, and dressing together until coated.
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Tip:Add the diced avocado last and fold gently to prevent it from turning into a mash.
4
Adjust seasoning with extra cracked black pepper if desired, and serve immediately or refrigerate for up to 4 hours.
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Tip:If preparing in advance, squeeze a little extra lemon juice over the avocado cubes to delay oxidation.
vegetarian
summer
potluck
pasta salad
cold salad
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