Creamy avocado pesto dresses this roasted summer vegetable pasta salad. Loaded with classic pesto ingredients like basil, garlic and parmesan cheese, the avocado makes it rich and smooth.
We are huge fans of classic basil pesto, but it can be so fun to play around with new flavor combinations. Sneaky kale pesto is one of our faves, as is pistachio mint pesto. We've even got a broccoli pesto recipe!
This avocado pesto is loaded with classic pesto flavors: basil, garlic, lemon, parmesan, and nuts. But it has a creamier texture, and is beautifully smooth and rich.
It's perfect served on pasta, on zucchini noodles, as a condiment on pitas and sandwiches. It's also fabulous used as a salad dressing for a summery pasta salad, which is what we're doing today.
Reasons you'll ♡ avocado pesto pasta salad
- it's loaded with healthy fats and infused with a ton of flavor
- you can customize it based on what you have in your fridge
- you can add protein and make it a full meal
Recipe video
Watch the video below to see exactly how I prepped this recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel.
Don't forget to pin this post to save it for later!
Getting creative with this recipe
The ingredients listed above make for a great base to start with, but both the pesto as well as the roasted vegetable salad are quite flexible:
- Parmesan cheese- swap for pecorino romano or asiago. Nutritional yeast may work for a dairy-free version but I have not tested.
- Basil- swap for cilantro, parsley, spinach or your favorite greens.
- Almonds- swap for pine nuts, walnuts, sunflower seeds or pumpkin seeds. Toast for extra flavor.
- Lemon- swap for lime juice
- Pasta- any shape will work, and you could try using chickpea or gluten-free pasta as well.
- Vegetables- swap for what's in season and what you have in your fridge. Try cauliflower, broccoli, eggplant, carrots, radishes, butternut squash and more. Remember to adjust the cook time if you swap out the veggies
Making avocado pesto
For this recipe, you'll need a food processor (find my favorite basic model in my shop). A Vitamix may also work but I have not personally tested. Add your avocado, parmesan cheese, garlic, basil, almonds, lemon juice, olive oil and salt and pepper to the food processor.
Blend until smooth. You may need to scrape down the sides a few times to get it all blended. Feel free to add additional olive oil if you'd like a thinner consistency.
Roasted vegetable pasta salad
Start by getting your pasta cooking. You can use 5 oz of your favorite pasta shape, which works out to roughly 3 cups of uncooked pasta.
While your pasta is cooking, get working on the roasted vegetables. Toss the veggies in olive oil, sprinkle with salt and pepper, and roast at 400°F for 15-20 minutes. Remember that if you change the vegetables, you will likely need to change the cook time.
If you are looking to keep your oven off, you could try grilling the vegetables! I highly recommend investing in a vegetable grilling basket (This is the one I own!). Grill over medium heat until vegetables are softened and cooked through.
Assembling the salad
Once pasta and vegetables are cooled slightly, toss them with the pesto. Add fresh basil leaves if you'd like a nice garnish.
Once assembled, the pasta salad should keep in the fridge for up to 2 days. The lemon juice in the pesto keeps the avocados green, but the color may dull slightly.
If you'd like to prepare the salad ahead, you may want to pre-cook the vegetables and pasta, and make the pesto just before serving, as it's flavor is the best just after making it.
Recipe tips
- store in the fridge for up to 2 days. The pesto may begin to loose it's color and flavor at this point.
- pasta and vegetables may be prepped up to 4 days ahead
- if you don't have a food processor, an immersion blender or Vitamix may work
- add more olive oil to thin out the pesto if you'd like a thinner consistency
More pasta recipes
- Healthy Greek Chicken Pasta Salad
- One Pot Black Bean Fajita Pasta Salad
- Orzo Pasta Salad with Feta and Mint
- Kale Chicken Pasta Salad
- One Pot Sausage Pasta
Avocado Pesto Pasta Salad with Roasted Summer Vegetables
Ingredients
Avocado Pesto
- ½ avocado
- ¼ cup parmesan cheese grated
- 1 garlic clove
- ¼ cup basil leaves packed
- 2 tablespoons slivered almonds
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- salt & pepper {to taste}
Pasta Salad
- 1 cup cherry tomatoes
- ½ bundle asparagus trimmed and cut into bite-sized pieces
- ½ zucchini cut into bite-sized pieces {~1 cup}
- 1 pepper cut into bite-sized pieces
- 160 grams un cooked bow tie pasta 3 cups/5 oz
Instructions
Avocado Pesto
- Combine all ingredients in a food processor and blend until smooth. Taste and add salt and pepper as needed.
Roasted Vegetables
- Pre-heat oven to 400°F.
- Toss vegetables in olive oil, season with salt and pepper.
- Roast for 20 minutes or until cooked through.
Pasta Salad
- Cook pasta according to package directions. Rinse under cool water. Set aside to cool.
- Toss together the pasta and pesto. Top with roasted vegetables
Notes
Nutrition
- pesto recipe adapted from AllRecipes
Matt
Hi! Is this meant to be served warm or chilled?
Denise
Hi Matt, we enjoyed it chilled but the pesto is so great on hot pasta as well!
Catherine
Dear Denise, I love that you blended the avocado in with the pesto. What a fabulous idea. This salad sounds so good! xo, Catherine
Cathy
This looks delicious! Is there a substitute for the almonds in the recipe? My husband doesn't like almonds,walnuts,pecans. Can I use pine nuts?
Denise
Hi Cathy! I'm sure pine nuts would be wonderful in this pesto! I would have used pine nuts myself, if only they weren't so expensive! Hope you enjoy it!
Renee
This looks delicious!! I can't wait to give this a try!!
Denise
Thanks, Renee! Hope you like it!
Averie @ Averie Cooks
Love all these veggies and that pesto, mmm! I could just eat that with a spoon 🙂 pinned
Annie @Maebells
This looks fantastic!! Avocado pesto? How have I lived so long without it! Can't wait to try this!
Denise
Thanks, Consuelo, we live on salads around here!
Denise
Thanks Jess!
Cindy @ Pick Fresh Foods
This pasta salad looks absolutely delicious! I am loving that avocado pesto. Awesome combination and I love that I don't need a ton of basil to make this. Pinning
Denise
I picked my poor little basil plant clean testing out this recipe, but I guess he didn't have too many leaves to start with! Thanks, Cindy!
Gayle @ Pumpkin 'N Spice
This looks amazing! Avocado pesto?! Brilliant idea! I am definitely trying this out. Pinned!
Denise
Your life will never be the same Gayle...ha ha 😉
Denise
Yeah avocado for life 🙂 Clearly I'm obsessed with avocados!
Denise
Ha! You are funny 🙂 This is totally summer in a bowl!
Alessandra // the foodie teen
Wait, whaaaattt?! Avocado pesto is a thing? Putting it on ALL. THE. THINGS. Thank you!
Denise
Hah, I know right? I can't believe avocado pesto isn't all over the place, it's just amazing!
Jess @ Flying on Jess Fuel
Avocado in pesto sounds amazing! So creamy! I bet this would be a great spread for sandwiches, too. The pasta is an awesome way to use up all the summer veggies from gardens and farmers markets! 🙂
Denise
Oooh I'll have to try it on a sandwich now! I was thinking pizza but was worried the avocado would brown if I baked it.
Jess @ whatjessicabakednext
This pasta bowl looks amazing! Love the flavours and it's super colourful! 🙂
Denise
Yes, love a bright colorful salad, it feels so summery!
Natalie @ Tastes Lovely
Avocado pesto! Yes! That is such a great idea! I just love pesto, and super love avocados. This sounds like the pasta salad for me. And could it be any prettier with those roasted veggies?
Denise
Thanks, Natalie!