Avocado Pesto Pasta

Avocado pesto pasta salad

This avocado pesto pasta is a great lunchtime option for the office. I like to prep a batch at the start of the week and take it with me for lunch over a number of days.

A light summer-time dish made with all fresh ingredients and served cold. It’s a refreshing and tasty way to enjoy pasta without the preservatives of store bought pestos.

Avocado Pesto Pasta

Claire Bladen
A refreshing cold pasta salad made with a fresh homemade avocado pesto dressing. A great lunchtime dish to pack up and take with you. 
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 259 kcal


  • 1 Avocado Ripe
  • 1 Handfull Basil Leaf Fresh
  • 1 Cup Spinach
  • 2 Cloves Garlic
  • 3 tsp Lemon Juice Fresh
  • 1 tbsp Extra Virgin Olive Oil
  • Salt & Pepper To taste
  • 440 g Dry Wholewheat Fusilli
  • 100 g Baby Plum Tomato To Finish


To make the avocado pesto dressing:

  • Finely chop garlic cloves and add to a blender.
  • To the blender add avocado, extra virgin olive oil, lemon juice, basil leaves, spinach. Blend until the mixture becomes a smooth consistency. You may need to add a small amount of water to achieve the desired consistency. Add salt and pepper to taste.

To complete the dish:

  • Cook the fusilli pasta in a pan and boiling water until soft.
  • Once the fusilli pasta is cooked, drain and rinse with cold water until the pasta feels cool to touch. 
  • Transfer the cold pasta to a dish and combine with the avocado pesto dressing from the blender. 
  • Half the plum tomatoes and arrange on top to decorate. 


Calories: 259kcalCarbohydrates: 36.9gProtein: 6gFat: 9.8gSaturated Fat: 1.5gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 6gSodium: 45.6mgPotassium: 301.6mgFiber: 7.1gSugar: 1.2gVitamin A: 1023.5IUVitamin C: 10.8mgCalcium: 20mgIron: 0.6mg
Keyword Pasta, Pesto, Salad
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This avocado pesto dressing can be used for all sorts of other dishes too, I like to use it on leafy salads and with mezze plates.

Last Updated: September 16, 2018