Avocado Pesto Pasta Salad

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.

Course Main Course, Salad, Side Dish

Cuisine American, Italian

Keyword dairy free pesto, gluten free pasta, oil free salad dressing, pasta salad, plant based, vegan, vegan pesto

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 366kcal

Author Jackie Akerberg

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

1¼ 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 garlic cloves
1 lemon juiced
3 tbsp red wine vinegar
2 tbsp maple syrup
1 cup water more or less for desired texture

Instructions

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!

Nutrition