Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Beans & Legumes
Creamy Avocado Pasta Salad

14 INGREDIENTS • 4 STEPS • 30MINS

Creamy Avocado Pasta Salad

Recipe

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.
Love This Recipe?
Add to plan
logo
Creamy Avocado Pasta Salad
Save
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.
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/

30MINS

Total Time

$2.10

Cost Per Serving

Ingredients

Servings
4
us / metric
Salad
Chickpea Pasta
1 pckg
Chickpea Pasta
Bell Pepper
1
Bell Pepper
Broccoli Florets
1 cup
Broccoli Florets
Corn Kernels
1 cup
Corn Kernels
Red Onion
1/2
Red Onion
Alfalfa Sprouts
to taste
Alfalfa Sprouts
or Fresh Basil, microgreens
Dressing
Avocado
1
Avocado
Garlic
1 clove
Garlic
Fresh Basil
1/2 cup
Fresh Basil
Sunflower Seeds
4 Tbsp
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
Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
649
Fat
42.2 g
Protein
19.2 g
Carbs
55.4 g
Love This Recipe?
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 Instructions

Hide 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 (4 Tbsp), 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 (4 Tbsp), 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

Beans & Legumes
Dairy-Free
4th of July
Budget-Friendly
Lunch
Snack
Cinco de Mayo
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Labor Day
Salad
Memorial Day
Mexican
Vegetables
0 Saved
top