Avocado Pasta Salad

5 Reviews

Prep: 30 min
Cook: 10 min
Ready In: 40 min

“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.” - by SuzFleeg

Directions

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.
Mix pasta, tomatoes, apple, carrot, celery, peas, red bell pepper, black olives, and red onion together in a large bowl.
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.

Nutrition

Amount Per Serving (10 total)

Calories
323 cal
16%

Fat
15.6 g
24%

Carbs
40.8 g
13%

Based on a 2,000 calorie diet

Reviews (5)

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May. 23, 2012

"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..." See more"

amandabird25

Jun. 21, 2012

"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, crunc..." See morehy, with a zing from the limes! Yummy!!"

MVK

Aug. 14, 2012

"I added 2 tsp. sugar because it seemed a little bitter. The salad was better the second day after marinating. It had a good, unique taste, and it was a fun variation on a pasta salad. It kept in the..." See more fridge well for at least 3 days."

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