Best 8 Avocado Pasta Salad Recipes

AVOCADO & ARTICHOKE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water., In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until serving.

LIME-SHRIMP AVOCADO PASTA SALAD

Steps:

• Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp.
• Heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. Allow shrimp to cool.
• Bring a large pot of lightly salted water to a boil. Cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain, then rinse with cold water until cool.
• Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.
• Whisk olive oil, 1/4 cup lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.
• Pour dressing over shrimp mixture; toss to coat. Chill before serving.

AVOCADO AND FETA PASTA SALAD

Steps:

• Cook pasta according to the packet.
• Toss together the avocado, tomato, cheese, nuts, spinach, rocket, herbs and pasta.
• Whisk together the oil, lemon zest and juice and the capers and drizzle over the salad.

AVOCADO CUCUMBER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, 10 to 15 minutes.
• Mix rotini pasta, tomatoes, cucumbers, olives, Italian dressing, Parmesan cheese, salt, and pepper together in a large bowl. Chill until flavors combine, about 1 hour.
• Toss avocado with lemon juice in a bowl. Mix into the pasta salad before serving.

AVOCADO PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook corkscrew-shaped pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and cool.
• Mix pasta, tomatoes, apple, carrot, celery, peas, red bell pepper, black olives, and red onion together in a large bowl.
• Whisk avocado, olive oil, lime juice, dill, salt, black pepper, and garlic powder together in a separate bowl until smooth; stir into pasta salad to coat; garnish with Parmesan cheese and fresh parsley.

WEIGHT WATCHERS AVOCADO AND TOMATO PASTA SALAD

Steps:

• First, cook the pasta.
• Meanwhile, put the mayonnaise and lime juice in a large bowl and stir.
• Chop the baby plum tomatoes and avocado and add to the bowl. Finely dice and add the red onion. You may also like to add some cooked chicken.
• When the pasta is cooked, drain it, then pour cold water over it for a few minutes to cool it quickly. Drain it again and add it to the bowl.
• Finely chop as much fresh coriander as you like and sprinkle it over the top.
• Season with salt if desired and stir the pasta salad thoroughly to mix all the ingredients together. If you are using properly ripe avocadoes, stirring the mixture should blend some of the avocado flesh into the dressing to develop the flavour.
• Serve and enjoy!

SPICED PASTA, AVOCADO AND ONION-FETA SALAD

Steps:

• Cook the fusilli in boiling salted water until al dente. Drain, rinse and drain well. Place in a bowl and toss with the jalapenos, olive oil, cilantro, salt and pepper.
• Meanwhile, preheat the broiler. Place the onions on baking sheets and brush with oil. Broil until browned, about 5 minutes. Cool and coarsely chop. Place in a bowl and toss with the feta, salt and pepper.
• Place the roasted peppers in a bowl and toss with the olive oil, lemon juice, salt and pepper. Place the avocados in a bowl and toss with the lime juice, garlic, salt and Tabasco.
• Place the salad greens in a large bowl and toss with the olive oil, lime juice, salt and pepper. Pass the dishes separately, letting guests build their own salads.

PASTA SALAD WITH AVOCADO AND CHICKEN

Steps:

• Whisk together the oil, lemon juice, salt and pepper. Set aside.
• Combine the rest of the ingredients in a bowl (not the lettuce/greens).
• Add dressing, toss and serve.
• Serve on bed of mixed greens.
• Garnish with crumbled feta cheese (optional).