Avocado Pasta Salad
A creamy and healthy twist on cold pasta salad, ideal for summer lunches or meal prep. This refreshing alternative uses nature's butter—avocado—to create a silky, nutrient-dense dressing that coats every strand of pasta.
Equipment
- Large Pot
- Food Processor
- Large Mixing Bowl
Ingredients
Pasta and Dressing
- 8 oz fusilli or rotini pasta whole wheat option available
- 2 ripe avocados peeled and pitted
- 3 tablespoons fresh lime juice approximately 2 limes
- 2 cloves garlic minced
- 1/4 cup extra virgin olive oil
Vegetables and Toppings
- 1 pint cherry tomatoes halved
- 1 cucumber diced
- 1 red bell pepper diced
- 1/3 cup red onion finely chopped
- 1/2 cup fresh basil leaves torn or chopped
- 1/3 cup feta cheese crumbled (optional)
- salt and freshly ground black pepper to taste
- 1/4 teaspoon red pepper flakes optional
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente (typically 8-10 minutes). Drain thoroughly and rinse under cold water to stop the cooking process and cool it quickly.
- In a food processor, combine the flesh of 2 ripe avocados, lime juice, minced garlic, and olive oil. Blend until silky smooth with no chunks remaining—about 45 seconds. Season with salt and pepper to taste, adding a pinch of red pepper flakes if desired.
- Prepare your vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper into ¼-inch pieces, and finely chop the red onion. Pro tip: After chopping the onion, soak it in cold water for 5 minutes to reduce its sharpness while maintaining flavor.
- In a large mixing bowl, add the cooled pasta and pour the avocado dressing over it. Gently fold with a rubber spatula to ensure every pasta piece is coated evenly.
- Add your chopped vegetables and torn basil leaves, continuing to fold delicately to distribute ingredients without crushing the softer components.
- Sprinkle the crumbled feta cheese over the top if using. Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld. Give it a gentle toss just before serving.
Notes
For a vegan version, simply omit the feta cheese or replace with nutritional yeast.
To prevent the avocado from browning, press plastic wrap directly onto the surface of the salad when storing.
For meal prep, prepare pasta and vegetables ahead but make the avocado dressing fresh when ready to eat.
The salad will maintain peak quality for up to 24 hours in the refrigerator, though texture is optimal within the first 8 hours.
Nutrition
Calories: 320kcalCarbohydrates: 37gProtein: 7gFat: 18gSaturated Fat: 3gCholesterol: 8mgSodium: 210mgPotassium: 580mgFiber: 8gSugar: 4gVitamin A: 1500IUVitamin C: 45mgCalcium: 80mgIron: 2.5mg
Tried this recipe?Let us know how it was!