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.
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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
- 1/2 avocado
- 1/4 cup parmesan cheese grated
- 1 garlic clove
- 1/4 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
- 1/2 bundle asparagus trimmed and cut into bite-sized pieces
- 1/2 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
