This Creamy Avocado Pesto Pasta Salad is a healthy twist on a classic dish that’s sure to impress at any gathering. This pesto pasta salad recipe is not just easy to make but bursting with fresh, vibrant flavors. Embrace the spring and summer seasons with this light, nutritious Pesto Pasta Salad. Whether you’re meal prepping for the week ahead or looking for the perfect side dish for your next gathering, this recipe offers a delicious way to enjoy the benefits of whole, plant-based ingredients.

Pesto Pasta Salad Ingredients

Gluten-free Rotini: The spirals of this gluten free pasta are perfect for catching all the creamy pesto goodness, however, any pasta will do!
Cherry Tomatoes: These sweet, juicy bursts of joy complement the creamy pesto.
Frozen Peas: Adds a pop of color; any other little green would work nicely like edamame for a crunchier texture.
Toasted Pine Nuts: Provide a nutty crunch contrasting the creamy texture. Slivered almonds or walnuts can offer a similar crunch and flavor profile.
Fresh Basil Leaves: The heart of any pesto, providing a fresh, herby base.
Avocado From Peru: Gives the pesto its creamy texture and boosts its nutritional value. If you cannot find avocados from Peru any avocado will work.
Nutritional Yeast: Adds a cheesy, nutty flavor without dairy. Vegan Grated Parmesan will also be complementary and provide a cheesy and salty addition to the pasta.
Miso Paste: Brings depth and umami. If you cannot find miso pasta; tamari or soy sauce can offer a similar savoriness.
Garlic: Adds a pungent kick.
Lemon Juice & Red Wine Vinegar: Provide brightness and acidity.
Maple Syrup: Balances the acidity with sweetness.

What Is Pesto?

Pesto is a versatile, green sauce originating from Italy, traditionally made with basil, garlic, pine nuts, Parmesan cheese, and olive oil. This vegan version is just as good and in my humble opinion maybe even better because it has been made into a vinaigrette and is totally oil free! You might be thinking that’s wild for pesto but don’t knock it till ya try it! This dressing promises all that pesto goodness that we love.

Different Types of Avocados

Avocados from Peru are known for their rich, creamy texture and vibrant green color, making them ideal for creating a smooth, flavorful pesto. These avocados tend to be larger and have a buttery taste, which perfectly complements the fresh basil and nutritional yeast in this pesto dressing. If you cannot find Avocados from Peru, don’t worry because there are so many other avocados to enjoy! The Hass avocado, often chosen for its creamy texture and nutty flavor, is typically available all year-round due to global cultivation. The Fuerte avocado, on the other hand, is known for its smooth, oily flesh and is typically available from late fall to spring. Another popular type of avocado is The Bacon avocado, known for its lighter flavor and smooth texture and it is typically only around late fall to early spring. You’d be surprised how many varieties of avocados there actually are – more than 15!

How to Make Pesto Pasta Salad

To create this vibrant Pesto Pasta Salad, cook your gluten-free rotini according to package instructions, then set aside to cool. This ensures the pasta is perfectly al dente, ready to absorb the flavors of the creamy avocado pesto vinaigrette without becoming mushy. As the pasta cools, cut your cherry tomatoes in half and thaw the frozen peas to room temperature.

Now it’s time to focus your attention on the Creamy Avocado Pesto Vinaigrette. In a blender or food processor, combine fresh basil leaves, ripe avocado from Peru, nutritional yeast for a cheesy flavor without the dairy, and seasonings including miso paste and lemon juice for that umami and tangy kick. Blend these ingredients, gradually adding water until you achieve a smooth, creamy consistency.

Finally, it’s time to assemble the salad. Add the cooled, cherry tomatoes, peas, and toasted pine nuts in a large salad bowl and toss. Drizzle the avocado pesto vinaigrette over the mix, ensuring every noodle and vegetable is beautifully coated. This is your opportunity to add any additional ingredients such as freshly ground black pepper or a drizzle of extra virgin olive oil.

Pesto Pasta Salad Tips

Allow the pasta to cool completely before adding the dressing to prevent the salad from becoming soggy.
Toasting the pine nuts before adding them to the salad enhances their flavor and adds a delightful crunch.

Storing Leftover Pesto Pasta Salad

This salad can be stored in an airtight container in the refrigerator for up to 2 days. If possible, store the dressing separately and dress before serving to maintain the best texture and freshness.

If you liked this recipe, try one of these:

Lemon Poppyseed Pasta Salad

Layered Greek Pasta Salad

Fall Pasta Salad

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Jackie Akerberg

Avocado Pesto Pasta Salad

5 from 1 vote

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This creamy Pesto Pasta Salad is so easy to make and it’s filled with flavor, making it the quintessential side dish for your holiday. Unlike traditional pesto that contains cheese and oil, we’re using perfectly ripened, nutrient-rich avocados from Peru. They’re perfect to use in this pesto because they give it an extra silky texture and they’re filled with healthy fats and fiber. And don’t worry, the result is so delicious that even the dairy lovers in your life won’t be able to taste the difference. It is perfect for a Sunday brunch, springtime dinner, or a healthy meal prep.

Prep Time 10

Cook Time 15

Servings: 6

Course: Main Course, Salad, Side Dish

Equipment

stove

Ingredients

Pesto Pasta Salad Ingredients

12 oz gluten free rotini, cooked and cooled
2 cups cherry tomatoes, halved
1 cup frozen peas, thawed
¼ cup toasted pine nuts

Creamy Avocado Pesto Vinaigrette Ingredients

1.25 oz fresh basil leaves
1 ripe Avocado From Peru
¼ cup nutritional yeast
1 tsp salt, more to taste if desired
½ tsp black pepper
2 tbsp miso paste
2 cloves garlic
1 lemon, juiced
3 tbsp red wine vinegar
2 tbsp maple syrup
1 cup water, more or less for desired texture

Method

Add all of the ingredients for the dressing to a blender, except water, and puree until smooth and creamy. Add water little by little until desired texture is reached. I like a thinner dressing, so I used a full cup. Season to taste.
Add the noodles, tomatoes, peas and pine nuts to a large salad bowl and pour the dressing over the ingredients. Toss to combine and enjoy!
This salad can be prepared up to 48 hours in advance, and dressed ahead of time for more flavor, or dressed immediately prior to serving!

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!

Avocado Pesto Pasta Salad

Pesto Pasta Salad Ingredients

What Is Pesto?

Different Types of Avocados

How to Make Pesto Pasta Salad

Pesto Pasta Salad Tips

Storing Leftover Pesto Pasta Salad