Avocado (Tomato Basil) Pasta Salad with Pesto Avocado Dressing



  • 1 Avocado From Mexico, cubed
  • 3 cups Enriched whole wheat rotini pasta, cooked
  • 1/2 Red onion, diced
  • 2 cups Cherry tomatoes (tricolored), halved
  • 1/2 cups Low-sodium canned garbanzo beans (chickpeas), drained and rinsed
  • 2 cups Spinach, chopped
  • 2 oz Reduced fat feta cheese, crumbled
  • 10 Kalamata olives, drained, chopped
  • 1/2 Fresh basil, chopped
  • 1/2 TB Red pepper flakes
  • 1 tsp Dried oregano
  • 2 TB Lemon Juice
  • Pesto Avocado Dressing
  • 1 Avocado From Mexico, peeled, pitted, and sliced
  • 1/2 cup Fresh basil, chopped
  • 2 Garlic cloves, mashed
  • 2 TB Reduced fat parmesan cheese
  • 1 TB Red wine vinegar
  • 1 TB Avocado oil


  1. Salad instructions: 1. Prepare pasta according to package directions. Do not overcook - it is better to have firm pasta or slightly undercooked (al dente). 2. In a separate bowl, combine pasta, vegetables, cheese, olives, chickpeas, and herbs and combine with Pesto Avocado Dressing. Squeeze lemon juice on salad before serving.
  2. Dressing instructions: In a large bowl combine all dressing ingredients in a food processor and process until smooth. Stare in the refrigerator until ready to prepare pasta salad. Refrigerate any remaining dressing for future use.


Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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