READY IN 40 mins

Avocado Pasta Salad

Read Reviews (5)

"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." — 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.

Kitchen-Friendly View

PREP 30 mins
COOK 10 mins
READY IN 40 mins

Reviews More Reviews

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

—cookie

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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, crunchy, with a zing from the limes! Yummy!!

—amandabird25

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7 Ratings

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 fridge well for at least 3 days.

—MVK

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Aug 03, 2012

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.

—Kravy13

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Oct 06, 2012

I made this for a pot luck. I absolutely love it and it's now going on to my favourites for large gatherings list. There's just two of us so the original recipe is too much but great for tomorrow. The only thing I changed was I used 1 tsp garlic powder but that's cause I like garlic. I don't think it made a difference. Would still have been great as is.

—Techno Grandma

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Nutrition

Calories
323 kcal
16%

Carbohydrates
40.8 g
13%

Cholesterol
2 mg
< 1%

Fat
15.6 g
24%

Fiber
5.9 g
24%

Protein
8.2 g
16%

Sodium
354 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Avocado Pasta Salad

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 323
Calories from Fat: 140

% Daily Value *
Total Fat 15.6g 24 %
Saturated Fat 2.5g 13 %
Cholesterol 2mg < 1 %
Sodium 354mg 14 %
Potassium 439mg 12 %
Total Carbohydrates 40.8g 13 %
Dietary Fiber 5.9g 24 %
Protein 8.2g 16 %
** Sugars 4.5g
Vitamin A 45 %
Vitamin C 49 %
Calcium 8 %
Iron 24 %
** Thiamin 9 %
Niacin 32 %
Vitamin B6 15 %
Magnesium 15 %
Folate 78 %

* 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.