If you’re looking for a fresh, creamy, and feel-good pasta salad, this is the one.
The pesto is rich and nutty, but the avocado makes it extra creamy—like a green goddess of pasta sauces.
You can throw it together in under 30 minutes, and it’s always a hit at BBQs, lunches, or a chill weeknight dinner.
Why I Love This Recipe
This is one of those go-to recipes that always makes me feel like I’ve got my life together. It’s quick, fresh, and somehow feels fancy even though it’s super easy.
- That creamy pesto hugs every piece of pasta perfectly
- You don’t need a blender if you’ve got a food processor
- It’s great warm, cold, or room temp
- It packs like a dream for lunches or picnic sides
- Easy to customize with whatever veggies or pasta you have
I’ve made this for family dinners, girls’ nights, and meal prep Sundays. Always a win.
🕒 Makes: 4 Servings
⏱️ Time: 25 minutes
Exact Macros (Per Serving)
- Calories: 480
- Protein: 12g
- Carbs: 40g
- Fat: 30g
- Fiber: 6g
What You’ll Need
- 8 oz rotini pasta
- 1 large ripe avocado
- 1 cup packed fresh basil
- 1/3 cup grated parmesan
- 1/4 cup toasted pine nuts
- 1 garlic clove
- Juice of 1 lemon
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup halved cherry tomatoes (optional)
- Extra pine nuts & basil for garnish (optional)
Pro Tips
- Use very ripe avocado – it blends smoother and tastes richer.
- Salt your pasta water like the ocean – it makes a huge difference.
- Reserve some pasta water before draining – you might want to thin out the pesto.
- Let pasta cool slightly before mixing with pesto so it doesn’t brown the avocado.
- Toast your pine nuts – don’t skip this. It adds a whole new level of flavor.
Tools You’ll Need
- Medium pot
- Strainer
- Food processor or blender
- Cutting board + knife
- Citrus juicer (optional)
- Mixing bowl
- Measuring cups + spoons
- Spoon or spatula
Substitutions and Variations
- Swap rotini for bowties, penne, or fusilli
- Use walnuts or cashews instead of pine nuts
- Try spinach or arugula in place of basil
- Add grilled chicken or shrimp for protein
- Skip tomatoes or add cucumbers for crunch
Make Ahead Tips
- Make the pesto up to 2 days ahead and keep it in an airtight container with a layer of olive oil on top to keep it green
- Cook and cool pasta ahead of time—toss with a bit of oil to prevent sticking
Instructions
Step 1: Cook the Pasta
Boil a pot of salted water. Cook rotini according to package instructions until al dente. Drain and let cool slightly.
Step 2: Toast the Pine Nuts
In a dry pan over medium heat, toast pine nuts for 2–3 minutes, stirring often, until golden and fragrant. Remove from heat and let cool.
Step 3: Make the Pesto
In a food processor, add peeled garlic, fresh basil, avocado (peeled and pitted), lemon juice, parmesan, toasted pine nuts, salt, pepper, and olive oil. Blend until creamy.
Step 4: Toss Pasta with Pest
In a large bowl, combine cooked pasta and pesto. Stir gently until all pasta is evenly coated. Add a splash of pasta water if needed to loosen.
Step 5: Add Cherry Tomatoes (Optional)
Add halved cherry tomatoes and stir gently to combine. Taste and adjust seasoning if needed.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days
- To freshen leftovers, stir in a tiny splash of lemon juice or olive oil
- Best served cold or at room temperature
Why This Recipe Works (Quick Science)
The avocado provides natural fats that bind the pesto into a rich, creamy sauce without cream. Basil brings that bright herby punch, and the toasted pine nuts give depth. The starch from the pasta and a bit of pasta water help emulsify the sauce so it clings perfectly to every piece.
Meal Plan Idea
- Serve with grilled chicken or salmon for a full meal
- Pack it for lunch with a side of sliced cucumbers
- Add a scoop to a big leafy salad for a hearty twist
- Use leftovers in a wrap with turkey or roast veggies
Common Mistakes
- Using underripe avocado – it won’t blend well
- Not salting pasta water – makes the whole dish bland
- Skipping the lemon juice – avocado needs acid to stay green
- Forgetting to cool pasta before mixing – turns pesto brown
- Over-blending – can turn basil bitter if overheated
What to Serve Wit
- Grilled chicken skewers
- Roasted veggies
- Garlic bread or focaccia
- Simple arugula salad with balsamic
- Chilled white wine or lemony sparkling water
FAQ
Can I make this vegan?
Yes! Just skip the parmesan or use a plant-based version.
Can I freeze the pesto?
Totally. Store in a freezer-safe container with a layer of olive oil on top.
What pasta works best?
Short, twisty pastas like rotini or fusilli hold the sauce the best.
Do I have to toast the pine nuts?
No, but it really brings out the flavor. Worth the extra 2 minutes.
Try It and Let Me Know!
I hope this Avocado Pesto Pasta Salad becomes your new favorite too. It’s fast, flavorful, and just feels like summer in a bowl. If you make it, I’d love to hear what you think—drop a comment below or ask any questions. I’m always here to help!
Let me know if you’d like me to turn this into a Pinterest description pack or printable card too!