Avocado Pasta Salad

This avocado pasta salad features a creamy arugula-avocado dressing in place of mayonnaise for a flavor-packed side dish without any added oils! This nutritious and unique pasta salad is naturally vegan and can easily be made gluten-free. Perfect for cookouts, potlucks, picnics and parties!

If you are looking for an easy and flavorful pasta salad with no mayo and no added oil, you've come to the right place.

Plus, with avocado as a replacement for the mayo or oil, you'll have a super creamy side dish that's loaded with heart-healthy monounsaturated fatty acids, fiber and a slew of vitamins and minerals.

A pasta salad that's nutritious and delicious...score!

Ingredients you'll need

For the pasta salad

• Pasta - I used shells but you can use your favorite brand/shape (gluten-free if needed)
• Grape Tomatoes
• Cannellini Beans
• Fresh Parsley
• Diced Avocado
• Salt & Pepper

For the dressing

• Baby Arugula
• Avocados
• Lemon Juice
• Chopped Shallot
• Salt & Pepper

How to make avocado pasta salad - step by step

Step 1 - Cook the pasta

Cook pasta according to package directions.

Step 2 - Make the dressing

While the pasta is cooking, make the dressing.

Add all of the dressing ingredients to a high-powered blender. 

Blend on high until well-combined and creamy.

Step 3 - Drain the pasta

When the pasta is done, drain in a colander and rinse under cold water.

Stir the pasta so that the additional water drains as well.

Allow to stand about 1-2 minutes.

Step 4 - Assemble the salad

Add the pasta to a large mixing bowl.

Add the dressing and stir to combine.

Mix in tomatoes and cannellini beans.

Stir in parsley, salt and pepper.

Fold in diced avocado.

Ideas for serving

We love this side salad alongside our baked BBQ tofu, sweet potato black bean burgers and our easy marinated tempeh.

It also pairs well with grilled portobello mushroom caps or your favorite veggie burgers.

It's a great dish to bring on a picnic or to a spring/summer gathering!

You can also enjoy it on its own for lunch.

Substitutions and variations

• Grape Tomatoes - You can try using chopped or julienne cut sun-dried tomatoes in place of the grape tomatoes. To keep this dish oil-free, be sure to use sun-dried tomatoes that are not packed in oil. You can also swap out the tomatoes for roasted red peppers instead.
• Cannellini Beans - You can use any variety of white bean or try swapping them out for chickpeas.
• Baby Arugula - You can try substituting the arugula in the dressing for fresh baby spinach leaves instead.
• Chopped Shallot - You can try swapping the shallot for the same amount of chopped red onion.

Storing the leftovers

This pasta salad is best enjoyed on the day it's made but will keep for up to 2 more days if needed. Store leftovers in an airtight container in the refrigerator. 

More pasta salad recipes

• Southwest Lentil Pasta Salad
• Hummus Pasta Salad

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5 from 4 votes

Avocado Pasta Salad

This avocado pasta salad features a creamy arugula-avocado dressing in place of mayonnaise for a flavor-packed side dish without any added oils! This nutritious and unique pasta salad is naturally vegan and can easily be made gluten-free. Perfect for cookouts, potlucks, picnics and parties!

Course Side Dish

Cuisine American, Gluten-Free, Vegan

Keyword avocado, dairy-free, gluten free, oil free, pasta, pasta salad, vegan, vegetarian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 5 -6

Calories 350kcal

Author Sherri Hall

Ingredients

FOR THE PASTA SALAD

• 8 oz pasta (GF if needed; *see notes below)
• ¾ cup grape tomatoes, sliced lengthwise
• 1 cup canned cannellini beans, drained and rinsed
• 2 tablespoon chopped parsley
• fine sea salt to taste
• freshly ground black pepper to taste
• ½ of a medium avocado, peeled and diced

FOR THE DRESSING

• 2 cups baby arugula
• 1 ½ medium avocados, peeled
• ¼ cup freshly squeezed lemon juice
• 2 tablespoon chopped shallot
• ½ teaspoon fine sea salt or kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

• Cook pasta according to package directions.
• While the pasta is cooking, make the dressing. Add all of the dressing ingredients to a high-powered blender and blend on high until well-combined and creamy.
• When the pasta is done, drain in a colander and rinse under cold water. Stir the pasta so that the additional water drains as well. Allow to stand about 1-2 minutes.
• Add the pasta to a large mixing bowl. Add the dressing and stir to combine.
• Mix in tomatoes and cannellini beans.
• Stir in parsley, salt and pepper.
• Fold in diced avocado.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Suggested Equipment/Tools

High-Powered Blender

Notes

* I used Jovial brown rice shells but you can use your favorite brand/shape (gluten-free or traditional). If using a lentil- or chickpea-based pasta, I recommend one made with a blend of ingredients such as Bionaturae or Banza. I've found that the ones with lentils or chickpeas as the only ingredient are too hard and do not fare well in this dish. Of course, if you are not avoiding gluten, feel free to use a wheat-based pasta if desired.

Store leftover pasta salad in an airtight container in the refrigerator for up to 2 days.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition was calculated using Jovial brown rice pasta shells.

Nutrition

Calories: 350kcal | Carbohydrates: 52g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Fiber: 9g

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