"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
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1/2 (12 ounce) package
halved cherry tomatoes
diced red bell pepper
sliced black olives
diced red onion
avocados - peeled, pitted, and mashed
chopped fresh dill
ground black pepper
shredded Parmesan cheese
fresh parsley, or more as needed
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, crunchy, with a zing from the limes! Yummy!!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado Pasta Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 140
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