Avocado Whole Wheat Pasta Salad

Avocado Whole Wheat Pasta Salad

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"This dish incorporates one of my favorite things in the universe, avocado, into a side dish with other fresh vegetables. It also works as a vegan main course dish."
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30 m servings 394 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain and run under cold water to prevent sticking.
  2. Whisk olive oil, vinegar, lemon juice, and honey together in a bowl until dressing is smooth.
  3. Mix pasta, avocados, green bell pepper, carrot, green onions, celery, garlic, basil, parsley, and cilantro together in a bowl. Drizzle dressing over pasta mixture and toss to coat. Add lemon zest, salt, and pepper to pasta salad. Serve at room temperature.


  • Cook's Notes:
  • Any variety of whole wheat pasta can be used. Any combination of fresh herbs can be substituted for the ones listed.



P.S. I cut the dressing down by 1/3rd and it was plenty.

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