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There’s no picnic or potluck that’s fully complete without some pasta salad. And, there are so many ways to make it! This avocado pasta salad is cool and creamy and fresh without being too heavy. But, there’s no mayonnaise in this dish- that creaminess comes from ripe avocados.
When picking out avocados in the store you should look for darker colored ones that have some give to them when gently pressed. If you try to blend unripe avocados the results can be very chunky, not to mention that the flavor will be all wrong. They simply won’t blend smoothly or make a proper sauce unless they are ripe. Making sure you start with ripe ones is crucial to this recipe.
To make this recipe as easy as can be we’re using the food processor to whip up a dressing from olive oil, those ripe avocados, 1 jalapeño pepper, and heaps of fresh herbs. A bit of lemon juice helps to keep the avocado from turning brown and this effect lasts for quite a while in the fridge as well. However, I prefer to eat this salad the day it’s made in order to enjoy maximum fresh flavor.
I used Campari tomatoes for this recipe because they are my favorite. But, if you have another variety you’d rather use go for it. Any kind of tomato works well with the flavors in this dish.
Toss the dressing together with the tomatoes and pasta and little bit of red onion for a pasta salad that’s refreshingly tasty and doesn’t rely on mayo or heavy sauces to come together.
Avocado Pasta Salad
Yield(s): 4-6 servings
10m prep time
11m cook time
386 calories
Diet: Vegan, Low-Lactose
you're making mealtime meaningful.
Ingredients
- 10 oz short pasta of your choice
- 2 ripe avocado, peeled and cubed
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1 jalapeño, seeded and diced
- 3 ½ tablespoons olive oil
- 1 pint Campari tomatoes, cut into halves
- 1/4 cup diced red onion
- 1 tablespoon freshly chopped parsley
Preparation
- Prepare pasta to package directions. Drain and pour back into pan with a 1/2 tablespoon olive oil. Toss to prevent sticking and set aside.
- In food processor or blender combine avocado, cilantro, lemon juice, sugar, salt, pepper, jalepeño and remaining olive oil. Blitz until smooth sauce forms. If too thick add more olive oil.
- Pour pasta, tomatoes, and onion into large bowl. Pour avocado dressing over the top and toss to combine. Add more salt and pepper to season if needed and stir in parsley just before serving.
Recipe adapted from Nadiya Hussain.