Avocado Pasta Salad5 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
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 323 cal
- 15.6 g
- 40.8 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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"
"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!!"
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