I’d had a tub of pesto sitting in the fridge for a week before I finally decided what to do with it: a bright, creamy Avocado Pesto Pasta Salad. I tend to buy interesting ingredients without a set plan, and pesto was one of those purchases. The result is an easy, flavorful pasta salad that comes together quickly and is perfect for lunches, potlucks, or a simple weeknight dinner.
The dressing gets its silky texture from ripe avocado, which adds creaminess without dairy and contributes heart-healthy monounsaturated fats. This salad is quick to make and can be prepped ahead of time—just hold the arugula or spinach and add it just before serving to keep the greens fresh. Arugula provides a peppery bite while baby spinach offers a milder, sweeter green; both work well depending on your preference.
Consider this salad a flexible base you can customize to suit whatever you have on hand. Add chopped olives, mini bocconcini, marinated artichokes, canned chickpeas, grilled chicken, or roasted vegetables to make it more substantial. If you follow a vegan diet, look for vegan pesto at natural food stores or in frozen sections—some options are also nut-free for people with allergies.
Avocado Pesto Pasta Salad
This avocado pesto pasta salad is creamy, bright, and full of fresh flavor. Ripe avocado blends with prepared pesto and lemon juice to create a rich dressing that clings to pasta and fresh vegetables. It’s quick to make, easily customized, and works well for packed lunches, picnics, or as a colorful side at gatherings.
Lunch, Salad
avocado, Pasta, Pesto, salad
Ingredients
-
250
grams
dry pasta
I used bow tie -
3/4
cup
prepared pesto -
1
ripe avocado -
1
tablespoon
fresh lemon juice -
2
cups
cherry tomatoes
cut in half -
2
cups
lightly packed arugula or baby spinach leaves -
1/2
long English cucumber
diced -
1/4
cup
finely diced red onion -
1/4
cup
shredded fresh basil - salt and pepper to taste
Instructions
-
Bring a large pot of salted water to a boil and add the pasta. Cook until al dente—just tender with a bit of bite—then drain in a colander. Rinse briefly with cold water to stop the cooking, then set aside to cool.
-
In a mini food processor or blender, combine the prepared pesto, the ripe avocado, and the lemon juice. Process until smooth and creamy. The lemon helps preserve the avocado’s color and adds a bright note to the dressing.
-
Transfer the cooled pasta to a large bowl. Add the cherry tomatoes, cucumber, red onion, shredded basil, and the arugula or baby spinach if using. Pour the avocado-pesto dressing over the salad and gently toss until everything is evenly coated. Season with salt and freshly ground black pepper to taste, then serve.
Tips and Variations
- To make this salad vegan, use a plant-based pesto and skip any cheese additions. Many natural food stores carry vegan or nut-free pesto options.
- For a heartier meal, stir in canned chickpeas, grilled chicken, or roasted vegetables.
- Prepare the pasta and dressing ahead of time and store them separately. Add the greens just before serving to keep them crisp.
- This salad holds up well for picnics and potlucks; toss again with a little extra lemon juice or olive oil before serving if it seems dry.
- Leftovers can be refrigerated; give the salad a gentle toss before serving. Adding fresh herbs or an extra squeeze of lemon brightens the flavors.