Avocado Pasta Salad

Avocado Pasta Salad

SuzFleeg 0

"The richness of the avocado makes this dish taste amazing. Feel free to add more or less olive oil for your preferred consistency. For best results refrigerate at least 1 hour before serving. Enjoy and feel guilt-free (unless you eat the whole bowl, which might just happen). It is easy to tweak this recipe to anything you like; add cooked chicken, or stir in some tuna, add some more veggies, or take some out that you don't like or have on hand."


40 m servings 323 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook corkscrew-shaped pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and cool.
  2. Mix pasta, tomatoes, apple, carrot, celery, peas, red bell pepper, black olives, and red onion together in a large bowl.
  3. Whisk avocado, olive oil, lime juice, dill, salt, black pepper, and garlic powder together in a separate bowl until smooth; stir into pasta salad to coat; garnish with Parmesan cheese and fresh parsley.
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  1. 12 Ratings


a nice change from remade pasta salad dressing and a great way to use up a bag of avacados. Really enjoyed this even w/o dill

This recipe was really good! My husband and I love avocado and this sauce uses just enough avocado perfectly! I did not use any substitutions and it was perfect. Just the right amount of creamy,...

Not too bad. We added some feta cheese to add a little more saltiness to it. I also added more garlic powder, about another tsp.