This Creamy Avocado Pasta Salad is perfect for summer picnics, barbeques, or just when you want to meal prep something simple for the week. I used my favorite gluten-free pasta, tossed it with fresh vegetables, and topped it with a homemade creamy avocado dressing!
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What I love about this Pasta Salad
What's not to love about this recipe?! It's a healthy dish that's loaded with a variety of fresh vegetables, and the sauce is made with one of my favorite herbs - cilantro! (Which is high in antioxidants!)
The sauce is a lightened-up version of a traditional mayonnaise-based pasta salad. I used a combination of avocado, coconut milk, lemon juice, cilantro, salt and pepper. This recipe has simple ingredients, it's easy to make, and has incredible flavor! Plus, it makes a huge batch so it's great for meal prep or summer events!
🍴Ingredient Notes
Vegetables
- Gluten-Free Pasta - I used Jovial Brown Rice Penne for this recipe, but any gluten-free pasta would work!
- Grape Tomatoes, Diced - Any small tomato will work!
- Sweet Peppers, Diced - You can mix whatever colors you prefer, but I used red and orange peppers for this recipe.
- English Cucumbers, Diced - I recommend English Cucumbers or Mini Cucumbers for this recipe because they're very crisp, have tiny seeds, and hold up well in salad! You can leave the peel on, but I prefer removing it.
- Chopped Olives - Any pitted olive will work! You can leave them whole or chop them into smaller pieces.
Gluten-Free Pasta Tips
For this recipe I used Jovial Cassava Flour Fusilli, but any gluten-free pasta would work for this recipe! I would not recommend the brown rice version because it gets too firm up as it cools.
A lot of the gluten-free pasta products are filled with additives and "gums" that are unnecessary. Make sure to always check the ingredients! Don't be tricked by fancy labels. You can find a variety of gluten-free pasta brands at most natural markets and grocery stores - or on Amazon!
Dressing
- Avocado - About 1 large avocado.
- Unsweetened Coconut Milk - Any dairy-free milk will work.
- Fresh Cilantro, Packed - Feel free to use as much as you like!
- Lemon Juice - About 1 lemon juiced. (Fresh juice is best!) You can also swap for lime juice!
- Salt & Black Pepper - After the salad is mixed, feel free to add more salt & pepper!
Optional Add-In's
- Cubed Avocado - I love stirring in cubed avocado with my leftover pasta salad! I don't add it in right away because the avocado gets brown and mushy if you leave it in overnight. Serve it fresh with your salad the next day!
- Goat Cheese - If you can tolerate goat cheese, try sprinkling fresh feta on top to give it a little extra flavor!
- Extra Cilantro - After the salad is prepped, I love stirring in more cilantro for an extra kick of flavor!
🍴Step by Step Instructions
Preparing the Pasta
- Start by preparing the pasta. Boil heavily salted water in a large sauce pan. Once it's boiling, turn the heat to medium/low and pour in the entire box of pasta. (Make sure to stir!)
- Follow the timing on the box, but check to make sure it's soft before draining the pasta.
- Once it's done, pour the pasta into a strainer and rise with cold water. Pour a little olive oil at the bottom of the sauce pan, and transfer the pasta back into the pan. Stir around until the noodles are evenly coated with olive oil. (This will keep them from sticking.)
Preparing the Vegetables
- Rinse and dry all of your vegetables before cutting.
- Peel your cucumber, and chop into bite sized pieces. Repeat with tomatoes, peppers, and olives. Set the vegetables aside while you prepare the dressing.
Creamy Dressing
- Add avocado, coconut milk, cilantro, lemon juice, salt, and black pepper into a food processor or blender.
- Blend on low for a few seconds, and then slowly turn the speed up. Remove the cover, scrape down the sides, and blend again for about 20-30 seconds. It should be smooth and creamy!
Assembling the Salad
- In a large serving bowl add pasta and vegetables. Stir around a few times, and then pour overtop the dressing. Stir until the mixture is evenly coated.
- Let the salad chill for at least an hour before serving! Enjoy!
Helpful Tips
- Make sure the avocado is ripe. If the avocado isn't super ripe, the sauce won't blend easily. I also find that the flavor of avocado is much better when they're fully ripe!
- Cook the gluten-free pasta until it's a little softer. I noticed that with rice pasta, after it has chilled for a while the texture will harden. You can either try a different kind of gluten-free pasta or cook the rice pasta a little longer so it's softer.
- Generously salt the water when you add in the pasta. I find this gives the pasta a little more flavor as it's cooking!
- Rinse the pasta after you drain it. I've found that rinsing it with cool water after you drain it helps to bring down the temperature before you mix the salad together. It doesn't have to be completely chilled though!
- Cut the vegetables into bite sized pieces! There's an amazing tool I discovered last year that does all the chopping for you! It's easy to use, and guarantees they will all be the same size. You can find it on Amazon.
- Prepare the salad ahead of time. I typically serve mine at least an hour after I make it. The flavors take time to mesh together, and it tastes best when it's chilled.
Frequently Asked Questions
I like to rinse the pasta with cool water after I drain it, but it does not have to be completely chilled before mixing it in! The dressing and vegetables will help to cool it down. I also recommend chilling the salad for at least an hour before serving.
No! I think it has something to do with the lemon juice.. but I've noticed that it will not change color or flavor after it's been chilling. You can even prep it the day before, and it will serve well the next day.
How to store leftovers
Leftovers should be stored in an air tight container - I like using glass containers! You can also cover the serving bowl with plastic or reusable wrap. Store it in the refrigerator for up to five days.
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Recipe
Creamy Avocado Pasta Salad
Equipment
- High Speed Blender
- Large Serving Bowl
Ingredients
Pasta Salad
- 12 Ounces Gluten-Free Pasta I used cassava flour pasta.
- 2 Cups Grape Tomatoes, Diced
- 2 Cups Sweet Peppers, Diced
- 1 Cup English Cucumbers, Diced
- 1 Cup Chopped Olives Any pitted olive will work!
Creamy Dressing
- 1 Cup Avocado About 1 large avocado.
- 1 Cup Unsweetened Coconut Milk
- ⅓ Cup Fresh Cilantro, Packed
- 2 Tablespoons Lemon Juice About 1 lemon juiced.
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Instructions
Preparing the Pasta
- Start by preparing the pasta. Boil heavily salted water in a large sauce pan. Once it's boiling, turn the heat to medium/low and pour in the entire box of pasta. (Make sure to stir!)
- Follow the timing on the box, but check to make sure it's soft before draining the pasta.
- Once it's done, pour the pasta into a strainer and rise with cold water. Pour a little olive oil at the bottom of the sauce pan, and transfer the pasta back into the pan. Stir around until the noodles are evenly coated with olive oil. (This will keep them from sticking.)
Preparing the Vegetables
- Rinse and dry all of your vegetables before cutting.
- Peel your cucumber, and chop into bite sized pieces. Repeat with tomatoes, peppers, and olives. Set the vegetables aside while you prepare the dressing.
Creamy Dressing
- Add avocado, coconut milk, cilantro, lemon juice, salt, and black pepper into a food processor or blender.
- Blend on low for a few seconds, and then slowly turn the speed up. Remove the cover, scrape down the sides, and blend again for about 20-30 seconds. It should be smooth and creamy!
Assembling the Salad
- In a large serving bowl add pasta and vegetables. Stir around a few times, and then pour overtop the dressing. Stir until the mixture is evenly coated.
- Let the salad chill for at least an hour before serving! Enjoy!
Notes
Optional Add-In's
- Cubed Avocado - I love stirring in cubed avocado with my leftover pasta salad! I don't add it in right away because the avocado gets brown and mushy if you leave it in overnight. Serve it fresh with your salad the next day!
- Goat Cheese - If you can tolerate goat cheese, try sprinkling fresh feta on top to give it a little extra flavor!
- Extra Cilantro - After the salad is prepped, I love stirring in more cilantro for an extra kick of flavor!
Helpful Tips
- Make sure the avocado is ripe. If the avocado isn't super ripe, the sauce won't blend easily. I also find that the flavor of avocado is much better when they're fully ripe!
- Cook the gluten-free pasta until it's a little softer. I noticed that with rice pasta, after it has chilled for a while the texture will harden. You can either try a different kind of gluten-free pasta or cook the rice pasta a little longer so it's softer.
- Generously salt the water when you add in the pasta. I find this gives the pasta a little more flavor as it's cooking!
- Rinse the pasta after you drain it. I've found that rinsing it with cool water after you drain it helps to bring down the temperature before you mix the salad together. It doesn't have to be completely chilled though!
- Cut the vegetables into bite sized pieces! There's an amazing tool I discovered last year that does all the chopping for you! It's easy to use, and guarantees they will all be the same size. You can find it on Amazon.
- Prepare the salad ahead of time. I typically serve mine at least an hour after I make it. The flavors take time to mesh together, and it tastes best when it's chilled.
Frequently Asked Questions
How to store leftovers
Leftovers should be stored in an air tight container - I like using glass containers! You can also cover the serving bowl with plastic or reusable wrap. Store it in the refrigerator for up to five days.Nutrition
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