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!
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.
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.
Nutritional Information & Recipe