Southwestern Avocado Zucchini Pasta Salad

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Southwestern Avocado Zucchini Pasta Salad

This zucchini pasta salad is crunchy and packed with Southwest flavors from the cilantro lime avocado dressing, jalapenos, black beans, tomatoes, corn, and scallions. It’s gluten-free, creamy, and perfect for your next summer BBQ gathering!

Southwestern Avocado Zucchini Pasta Salad

Summer is just around the corner, which means we’ll all need some easy cold pasta salad recipes, right? Pasta salads are the easiest dishes to bring to BBQs or put out when entertaining guests. They pair well with grilled meats, seafoods, and veggies! And now, they’re a tasty way to squeeze in more vegetables into your day! Or, if you’re gluten-free, a tasty way to still enjoy a pasta salad!

By slicing the zucchinis halfway through lengthwise before spiralizing, you can spiralize your veggie into macaroni shaped slices, perfect for pasta salads!

Southwestern Avocado Zucchini Pasta Salad

I love creamy avocado dressings, because they’re not only a dairy-free way to enjoy creamy dressings, but they’re packed with healthy fats and have a beautiful green color. I make them all summer long. However, they don’t save well (because of oxidization, the zucchini browns very quickly!), so if you’re making this salad in advance for meal prep or for a party, assemble the dressing as the last step and toss right before serving for best results!

Having said that, because there’s lime juice in this dressing, it does save well in the refrigerator for 1 day without browning (in my experience), so you can definitely prep it in advance for a big party or bring leftovers to lunch the next day.

Southwestern Avocado Zucchini Pasta Salad

Black beans give this salad a protein kick, but serve this up with your favorite protein as a main dish or enjoy it as a lunch salad! It can be a side dish or a main course, depending on how you serve it.

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Southwestern Avocado Zucchini Pasta Salad

Prep Time20 mins
Total Time20 mins
Servings: 4


  • ¼ cup olive oil
  • juice from 2 limes
  • 1 ripe avocado peeled, pitted, and halved
  • ¼ cup loosely packed fresh cilantro leaves
  • salt and pepper
  • 1 15.5 oz can black beans rinsed and drained
  • 1 pint cherry tomatoes halved
  • 1 cup fresh corn kernels or frozen, thawed
  • 4 scallions thinly sliced
  • 2 medium zucchinis
  • 1 large jalapeno thinly sliced


  • In a food processor, blend together the olive oil, lime juice, ½ of the avocado, cilantro, salt, pepper and ¼ cup of water until smooth, scraping down the sides as needed. Taste and adjust with more salt, if needed.
  • Transfer the avocado dressing to the bottom of a large bowl and set aside.
  • Slice the zucchinis halfway through lengthwise, careful not to pierce through the center. Spiralize on Blade C. Add the zucchini to the bowl with the dressing, along with the black beans, cherry tomatoes, and half of the scallions.
  • Serve the salad topped with remaining scallions, avocado, and jalapenos.


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Southwestern Avocado Zucchini Pasta Salad

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jen says:
Margaret says:
Wow! I just made this and it's delicious, refreshing and creamy. I wound up putting the entire avocado into the dressing since my limes were on the large side and generously juicy. I also didn't have corn so left it out and it was still good, but I'm sure it would be even better with the corn. Yum. Thanks, Ali, for another great recipe!
Carly Glazer says:
Wow Margaret so happy to hear!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.