If you love pasta but are craving something lighter for spring and summer, this is the pasta for you! Avocado lovers unite! The key to this 10-ingredient, 30-minute dish is the avocado pesto sauce, which was inspired by the flavors and vibrant color of our Green Goddess Dressing!
It’s lemony, garlicky, herby, and incredibly creamy thanks to buttery avocado. Simply toss the pasta of your choice in this delicious sauce and add any seasonal veggies you have on hand and call it a meal or picnic-friendly side. Let us show you how it’s done!
How to Make Avocado Pasta Sauce
The star of this pasta salad is the sauce. It’s made with a creamy avocado base, brightened up with fresh herbs and lemon, and packs a punch from garlic, coconut aminos, salt, and pepper. Olive oil is an optional addition for a richer sauce and more earthy/floral notes.
After preparing the sauce, all that’s left to do is cook the pasta and coat it in sauce. If you have any fresh seasonal veggies lying around, this would be a good time to add them in. We think roasted broccoli, fresh arugula or peas, or slow roasted tomatoes would all pair nicely.
Step it up to the next level by garnishing with sun-dried tomatoes for bites of sweetness and vegan parmesan cheese for a salty, cheesy element. Swoon!
We hope you LOVE this avocado pasta salad! It’s:
& SO delicious!
It’s the perfect side or entrée for spring and beyond! Enjoy it on its on or paired with roasted vegetables or a salad. It would be especially delicious with our Grilled Romaine Caesar Salad with Herbed White Beans (30 Minutes!), Super Cleansing Slaw with Rosemary Dressing, Grain-Free Tabbouleh Salad (6 Ingredients!), or 5-Minute Green Salad with No-Mix Tahini Dressing.
More Pasta Salad Recipes
- Roasted Broccoli Pasta Salad with Hemp Pesto (V/GF)
- Penne Pasta Salad (30 minutes!)
- Vegan Macaroni Salad
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Avocado Pesto Pasta Salad
- Water for boiling
- 1 Tbsp salt (for seasoning the water)
- 12 oz. dry gluten-free pasta (we like Trader Joe’s Brown Rice & Quinoa Fusilli)
- 1/4 cup tightly packed fresh parsley (loosely chopped before measuring)
- 1/4 cup loosely packed fresh basil leaves (loosely chopped before measuring)
- 3 Tbsp loosely packed fresh chives (loosely chopped before measuring // if you don’t have chives, sub more of the other herbs)
- 3 Tbsp lemon juice
- 1/2 cup ripe mashed avocado
- 1/3 cup water (plus more as needed)
- 3 large cloves garlic
- 1 tsp coconut aminos (for depth of flavor // or sub half the amount of tamari)
- 1/2 tsp sea salt
- 1 pinch black pepper
- 1 Tbsp olive oil (optional // for more earthy, floral flavor)
FOR SERVING optional
- 1/4 cup sun-dried tomatoes, diced
- 1/4 cup vegan parmesan cheese
- In a large pot, bring 2 quarts (~1.9 liters) of water to a boil, and add 1 Tbsp salt to season pasta water (amounts written as original recipe // adjust as needed if adjusting serving size).
- While water is coming to a boil, make the sauce. To a small blender or food processor, add parsley, basil, chives, lemon juice, avocado, water, garlic, coconut aminos, salt, pepper, and olive oil (optional). Blend until smooth, scraping down sides as needed. Sauce may seem a little thick but will loosen when it’s added to the pasta.
- Once water is boiling, cook gluten-free pasta according to package directions. Then drain pasta and immediately transfer to a medium serving bowl. Pour sauce over pasta and mix thoroughly. Taste and adjust, adding more salt if needed, lemon for more zing, or chopped basil for more herbiness.
- Serve immediately. Option to garnish with veggies of choice (such as chopped sun-dried tomatoes — rehydrated if fully dry), vegan parmesan cheese, and fresh lemon juice. Best served fresh at room temperature. Store leftovers in the refrigerator for up to 2 days. Not freezer friendly.