I’ve made this herby avocado pasta salad countless times, and it never fails to impress. The creamy avocado dressing comes together in minutes, and it’s a refreshing change from heavier, mayo-based salads. I love how the fresh herbs and crisp veggies brighten up every bite.

This recipe is perfect for busy weeknights or when you need a crowd-pleasing dish for a potluck. It holds up well in the fridge, so you can make it ahead or pack it for lunch the next day. The combination of basil, parsley, and lemon gives the salad a vibrant, zesty flavor that’s hard to resist.

I usually serve this salad slightly chilled, either as a main for lunch or as a side with grilled chicken or fish. It’s hearty without feeling heavy, and the leftovers are just as good the next day. If you’re looking for a quick, wholesome meal that’s easy to customize, this pasta salad is a reliable go-to.

Quick Facts

Why You’ll Love It

If you’re looking for a pasta salad that’s creamy, fresh, and full of flavor, this recipe delivers. The avocado-based dressing is lighter than mayo and blends beautifully with herbs and veggies. It’s a crowd-pleaser that works for picnics, meal prep, or a quick dinner.

• Creamy, herb-packed dressing without mayo
• Ready in about 30 minutes
• Works as a main or side dish
• Easy to customize with what’s on hand
• Stays fresh and vibrant for hours

Ingredients

The ingredient list is simple, but fresh herbs and ripe avocado make all the difference here. Use a short pasta shape that holds the creamy dressing well. Feel free to swap in veggies you have on hand for extra crunch or color.

• 8 oz (225g) short pasta (fusilli, penne, or rotini)
• 1 large ripe avocado
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 small garlic clove, minced
• 1/2 cup packed fresh basil leaves
• 1/4 cup packed fresh parsley leaves
• 1/2 tsp kosher salt, plus more for pasta water
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/4 cup thinly sliced red onion
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp toasted pine nuts or sunflower seeds (optional)

Step-by-Step Instructions

This salad comes together in just a few steps. While the pasta cooks, you’ll blend the dressing and prep the veggies. Toss everything together just before serving for the best texture.

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.
2. While the pasta cooks, scoop the avocado flesh into a blender or food processor.
3. Add olive oil, lemon juice, minced garlic, basil, parsley, salt, and pepper to the blender.
4. Blend until completely smooth and creamy, scraping down the sides as needed.
5. In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, and red onion.
6. Pour the avocado dressing over the pasta and vegetables. Toss gently to coat everything evenly.
7. Taste and adjust seasoning with more salt or lemon juice if needed.
8. Top with feta and pine nuts if using. Serve immediately or chill for up to 2 hours before serving.

Chef Tips

A few simple tricks will help you get the best results with this salad. Use ripe avocado for a smooth dressing, and don’t be shy with the herbs. Here are some more helpful tips:

• Use very ripe avocado for a creamy dressing.
• Rinse pasta under cold water to stop cooking and prevent sticking.
• Add the dressing just before serving for best color.
• Chop veggies evenly for a balanced bite.
• Taste and adjust lemon or salt to your liking.

Substitutions

This salad is flexible and easy to adapt to what you have. You can swap out herbs, veggies, or even the pasta shape. Here are some easy substitutions:

• Use cilantro or dill instead of parsley or basil.
• Try spinach or arugula in place of some herbs.
• Swap cherry tomatoes for diced bell pepper.
• Use whole wheat or gluten-free pasta.
• Leave out feta for a dairy-free version.
• Pumpkin seeds work in place of pine nuts.

Storage & Reheating

This pasta salad keeps well for a day or two in the fridge. The avocado dressing may darken slightly, but the flavor remains fresh. Here’s how to store and serve leftovers:

• Store in an airtight container in the fridge for up to 2 days.
• If making ahead, keep dressing separate and toss before serving.
• Stir well before serving leftovers to redistribute dressing.
• Add extra lemon juice if the flavor dulls after chilling.

Perfect Pairings

This salad pairs well with a range of mains and drinks. I like to serve it alongside simple grilled proteins or with a crisp white wine. Here are a few ideas to round out your meal:

• Grilled chicken or salmon
• Chilled rosé or Sauvignon Blanc
• Crusty bread or garlic toast
• Lemon-herb roasted shrimp

FAQs

Here are answers to some common questions about making and serving this salad. If you’re new to avocado-based dressings or pasta salads, these tips will help you get it right.

Nutritional Note

Nutrition will vary based on add-ins, but each serving is a source of healthy fats from avocado and olive oil, plus fiber from pasta and veggies.