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Creamy Avocado Pasta Salad
Recipe

14 INGREDIENTS • 4 STEPS • 30MINS

Creamy Avocado Pasta Salad

4.6
5 ratings
Everyone will love this Mexican-inspired pasta salad recipe. We lighten up the creamy dressing with avocado for a healthier version of a picnic favorite.
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
Everyone will love this Mexican-inspired pasta salad recipe. We lighten up the creamy dressing with avocado for a healthier version of a picnic favorite.
30MINS
Total Time
$2.12
Cost Per Serving
Ingredients
Servings
4
US / Metric
Salad
Chickpea Pasta
1 pckg
Chickpea Pasta
Corn Kernels
1 cup
Corn Kernels
Alfalfa Sprouts
to taste
Alfalfa Sprouts
or Fresh Basil, microgreens
Dressing
Garlic
1 clove
Fresh Basil
1/2 cup
Sunflower Seeds
1/4 cup
Sunflower Seeds
Lime
2
Limes, juiced
1/4 cup juice per 4 servings
Extra-Virgin Olive Oil
1/2 cup
Extra-Virgin Olive Oil
Sea Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
656
Fat
42.9 g
Protein
19.3 g
Carbs
55.8 g
Add to plan
logo
Creamy Avocado Pasta Salad
Save
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
Cooking InstructionsHide images
step 1
In a large salad bowl, combine the Bell Pepper (1), Broccoli Florets (1 cup), Corn Kernels (1 cup), Alfalfa Sprouts (to taste), and Red Onion (1/2). Save garnish for topping once you've adding the dressing.
step 2
Using a food processor, add the Avocado (1), Garlic (1 clove), Fresh Basil (1/2 cup), Sunflower Seeds (1/4 cup), juice from Limes (2), Extra-Virgin Olive Oil (1/2 cup), Sea Salt (to taste) and Ground Black Pepper (to taste). Blend until creamy.
step 2 Using a food processor, add the Avocado (1), Garlic (1 clove), Fresh Basil (1/2 cup), Sunflower Seeds (1/4 cup), juice from Limes (2), Extra-Virgin Olive Oil (1/2 cup), Sea Salt (to taste) and Ground Black Pepper (to taste). Blend until creamy.
step 3
While you're making the dressing, boil a large pot of water and add the Chickpea Pasta (1 pckg). Bowl until al dente. Remove from hot water immediately and either put in a bowl of cold water or run under cold water.
step 3 While you're making the dressing, boil a large pot of water and add the Chickpea Pasta (1 pckg). Bowl until al dente. Remove from hot water immediately and either put in a bowl of cold water or run under cold water.
step 4
Combine the salad ingredients, with the pasta and mix together with the dressing. Refrigerate for 2 hours before serving or enjoy immediately if you can't wait that long. Enjoy!
step 4 Combine the salad ingredients, with the pasta and mix together with the dressing. Refrigerate for 2 hours before serving or enjoy immediately if you can't wait that long. Enjoy!
Tags
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Dairy-Free
Budget-Friendly
Lunch
Healthy
Shellfish-Free
Vegan
Vegetarian
Pasta
Salad
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