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+ servings

Avocado Pesto Pasta

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


  • 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: 259kcal | Carbohydrates: 36.9g | Protein: 6g | Fat: 9.8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6g | Sodium: 45.6mg | Potassium: 301.6mg | Fiber: 7.1g | Sugar: 1.2g | Vitamin A: 1023.5IU | Vitamin C: 10.8mg | Calcium: 20mg | Iron: 0.6mg