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    Home » Recipes » Sides

    Avocado Pasta Salad

    Modified: Aug 25, 2022 by Addison LaBonte · This post may contain affiliate links · 4 Comments

    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!

    Jump to Recipe
    overhead close up of avocado pasta salad in white bowl with a spoon next to it and parsley leaves behind it.

    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.

    close-up of pasta salad in a white bowl.

    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!

    overhead of pasta salad in white bowl with spoon back right and cilantro on table.

    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
    overhead of pasta salad in white bowl on kitchen napkin with a spoon, parsley leaves and lemon on it.

    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. 

    dressing ingredients added to blender

    Blend on high until well-combined and creamy.

    dressing blended in blender

    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.

    Pasta mixed with dressing in mixing bowl.

    Mix in tomatoes and cannellini beans.

    tomatoes and cannellini beans mixed into the pasta in the mixing bowl.

    Stir in parsley, salt and pepper.

    avocado folded into the pasta in the mixing bowl.

    Fold in diced avocado.

    avocado folded into the pasta in the mixing bowl.

    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.

    pasta salad in a white bowl with a spoon in it on a kitchen napkin with some parsley leaves on it.

    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.
    side view of pasta salad in a white bowl with spoon and parsley leaves behind it.

    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. 

    close up of pasta salad in white bowl with parsley, lemon and spoon in background.

    More pasta salad recipes

    • Southwest Lentil Pasta Salad
    • Hummus Pasta Salad
    overhead of pasta salad with garnish on a napkin and a spoon to the left.
    overhead of pasta salad in a white bowl with garnish around it.
    Print Recipe Pin Save RecipeSaved!
    5 from 5 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 minutes
    Cook Time 10 minutes minutes
    Total Time 20 minutes minutes
    Servings 5 -6
    Calories 350kcal
    Author Sireesha A.

    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

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    Reader Interactions

    Comments

      5 from 5 votes (3 ratings without comment)

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    1. Healthy World Cuisine

      July 23, 2020 at 4:25 pm

      5 stars
      Love your new website design, looks great! There is something so comforting about a bowl of pasta salad but when you add avocado this brings it over the top. Rich and creamy. Pinned to all of our favorite boards. Stay well and take care

      Reply
      • Sherri Hall

        July 29, 2020 at 9:20 am

        Thanks so much, Bobbi! Avocado is just the best! 🙂 Hope all is well!

        Reply
    2. Christie

      June 25, 2020 at 6:14 pm

      5 stars
      Sherri this avocado pasta salad sounds and looks so creamy and divine! I love avocado cream on pasta. There's something so good about it. I like that you added some beans and tomatoes to yours!

      Reply
      • Sherri Hall

        June 26, 2020 at 10:33 am

        Thanks Christie! Avocados are just the best! 🙂

        Reply

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    About Sireesha

    Hi There! I am the recipe developer, content writer, and owner of Watch Learn Eat. A lifelong foodie, I enjoy cooking, baking, traveling, and spending time with my two little twin daughters.

    Learn more about me

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