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–+ servings
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 minutes
Cook Time 15 minutes
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
 

  1. 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.
  2. 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!
  3. 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.

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