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Avocado Pasta Salad

Avocado Pasta Salad is a creamy and vibrant dish that combines perfectly ripe avocados with al dente fusilli pasta, all tossed in a zesty lemon dressing. This refreshing salad bursts with color and flavor, making it ideal for summer picnics, casual dinners, or potlucks. Easy to prepare and utterly delightful, it’s sure to impress your guests while capturing the essence of sunny days and joyful gatherings.

  • Total Time: 25 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 8 oz fusilli pasta
  • 2 ripe avocados
  • 1 cup cherry tomatoes (halved)
  • 1 medium cucumber (diced)
  • ½ small red onion (thinly sliced)
  • ½ cup fresh basil (chopped)
  • 2 tbsp lemon juice
  • Salt and pepper to taste

Instructions

  1. Cook the fusilli pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
  2. While the pasta cools, chop the cherry tomatoes, cucumber, red onion, and basil into bite-sized pieces.
  3. In a mixing bowl, mash the avocados with a fork, leaving some chunks for texture. Stir in lemon juice to prevent browning.
  4. Combine the cooled pasta with the chopped vegetables and mashed avocado in a large bowl. Gently fold together until well mixed.
  5. Season with salt and pepper to taste; add extra lemon juice for more zing if desired.
  6. Chill in the refrigerator for about 30 minutes before serving to let flavors meld.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 350
  • Sugar: 3g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 7g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: Customize by adding grilled chicken or swapping cherry tomatoes for bell peppers. Fresh herbs like cilantro can enhance flavors; feel free to experiment! Store leftovers in an airtight container for up to three days.