Feastical

Let’s Make a Bowl of Sunshine: Avocado Pasta Salad with Spinach Pesto

Hey friends, Beau here! Tell me if this sounds familiar: the sun is blazing, your porch is calling, and the last thing you want to do is hover over a hot stove for hours. You need something for the neighborhood BBQ, the family picnic, or just a fridge-friendly lunch that makes you actually excited to open the fridge door. You want fresh, you want creamy, you want flavor that pops… but you also want to be out of the kitchen in, like, 20 minutes. I hear you. Loud and clear.

That’s exactly why I’m obsessed with this Avocado Pasta Salad with Spinach Pesto. This isn’t your average, mayo-heavy, kinda-sad deli pasta salad. Nope. This is a vibrant, feel-good twist that packs a serious nutritional punch without sacrificing an ounce of deliciousness. We’re talking twirly pasta hugged by the creamiest, greenest, most herbaceous avocado-spinach pesto you’ve ever tasted, tossed with juicy tomatoes, sweet corn, and extra chunks of buttery avocado. It’s a party in a bowl, and everyone’s invited.

This recipe is my go-to for bringing people together. It’s the dish that disappears first at potlucks, the one that gets recipe requests texted to you before you’ve even left the gathering. It’s vegetarian, easily customizable, and proof that “healthy” and “decadently creamy” can absolutely be best friends. So, tie on your favorite apron (or don’t—I won’t tell), and let’s make a batch of pure, uncomplicated joy.

The Picnic That Started It All

This recipe was born from a minor kitchen panic, and honestly, aren’t those the best kind? A few summers back, my wife and I were scrambling to put together a last-minute picnic at the park. The plan was a classic pesto pasta salad, but—plot twist—my basil plant looked… well, let’s just say it had seen better days. It was a sad, sun-scorched little thing. I had a gorgeous ripe avocado and a bag of fresh spinach on the verge of wilting. In a classic “use what you’ve got” moment, I threw it all in the blender with the remaining cilantro and a generous squeeze of lime.

The result was a revelation. The avocado created this unbelievably lush, creamy base that made the pesto cling to every nook of the rotini. The spinach kept it vibrantly green and added a fresh, earthy depth, while the lime cut through the richness perfectly. We tossed it with some quick pantry staples, and off we went. Sitting on that blanket, watching the sunset, digging into this cool, creamy, incredibly satisfying salad… it was a total “why haven’t I always done this?!” moment. Now, it’s less of a recipe and more of a summer tradition. It’s a reminder that the best dishes often come from a little improvisation and a lot of heart.

Gathering Your Feel-Good Ingredients (Serves 6)

Here’s the beautiful cast of characters for our starring dish. I love this lineup because it’s flexible—most of these items are pantry heroes or easy fridge finds.

• 12 oz rotini or fusilli pasta: Those twists and spirals are clutch for catching every drop of our creamy pesto. Chef’s Insight: Gluten-free? Swap in your favorite chickpea or brown rice pasta—it works beautifully.
• 1 large, perfectly ripe avocado, divided: The magic maker! We’ll use half in the pesto for creaminess and half diced into the salad for texture. Pro Tip: Your avocado is ready when it yields gently to a squeeze near the stem. Too hard? Speed-ripen it in a paper bag with a banana.
• 1 cup cherry tomatoes, halved: Little bursts of juicy sweetness. I love a mix of red and yellow for extra color!
• 1 cup corn kernels: Fresh off the cob is amazing in season, but no stress—frozen (thawed) or canned (drained) corn is a fantastic, year-round shortcut that adds a lovely sweet crunch.
• 1/2 cup fresh spinach leaves: The “green” in our green pesto! It’s mild, packed with nutrients, and helps us get an extra veggie boost without a strong flavor.
• 1/2 cup fresh cilantro, including tender stems: This brings a bright, citrusy herbaceous note. Not a cilantro fan? No drama! Fresh basil or even flat-leaf parsley are glorious substitutes.
• 1 clove garlic: For that essential, aromatic punch. If you’re sensitive to raw garlic’s bite, try roasting the clove first for a mellower, sweeter flavor.
• Juice of 1 lime: Fresh is key here! The acid brightens all the flavors and keeps our avocado pesto looking vibrant green. In a pinch, lemon juice works too.
• 2 tbsp extra virgin olive oil: This helps bring the pesto together and adds a fruity richness. Use the good stuff you love for drizzling.
• Salt & freshly cracked black pepper to taste: Your flavor anchors. Don’t be shy—seasoning wakes up every single ingredient.

Let’s Get Cooking: Step-by-Step with Chef Beau

This is where the magic happens, and it’s so simple. We’re basically boiling, blending, and tossing. My kind of cooking!

1. Cook Your Pasta to Perfection. Bring a large pot of well-salted water to a rolling boil. Add your pasta and cook according to the package directions for “al dente”—it should have a pleasant bite to it. Why? Mushy pasta in a cold salad is a sad thing. Once cooked, drain it in a colander and immediately give it a quick rinse under cold water. This stops the cooking process, cools it down fast, and washes away excess starch so your salad isn’t gummy. Let it drain well while you make the pesto.
2. Whip Up the Dreamy Green Pesto. In your blender or food processor, combine the fresh spinach, cilantro, garlic clove, lime juice, olive oil, and HALF of your ripe avocado (pit and skin removed, of course). Add a big pinch of salt and a few cracks of pepper. Chef’s Hack: Start by pulsing a few times to break everything down, then blend on high until it’s completely smooth and gorgeous. If it’s struggling to blend, add a single tablespoon of water or pasta cooking water to get it moving. Taste it! This is your moment. Adjust with more salt, lime, or pepper until it makes you do a little happy dance.
3. The Grand Toss Assembly. Grab your biggest, most beautiful mixing bowl. To the cooled, drained pasta, add the halved cherry tomatoes, the corn, and the remaining avocado, diced into perfect, creamy chunks. Gentle reminder: Toss the diced avocado in a tiny squeeze of lime juice first if you’re worried about browning—though we’ll be eating this so fast, it’s rarely an issue!
4. Marry the Pesto and Pasta. Pour that incredible, vibrant green pesto all over the pasta and veggies. Now, using a large spoon or silicone spatula, gently but thoroughly toss everything together. You want every single piece of pasta to be coated in that creamy green goodness. Get in there and make sure nothing’s hiding at the bottom of the bowl!
5. The Final Touch (The Most Important Step!). Taste it. Again! Does it need another pinch of salt? A squeeze more lime? This is your dish, tailor it to your taste buds. Once it’s perfect, you can dive right in or pop it in the fridge to chill for 30 minutes, which lets the flavors get to know each other even better.

How to Serve This Star of the Show

Presentation is part of the fun! I love serving this salad in a wide, shallow bowl so all the colorful ingredients are visible. For a casual backyard feed, just set the big bowl on the table with a giant serving spoon and let everyone dig in. For individual plates, use a large spoon to twirl and lift the pasta into a nice mound, making sure to get plenty of those colorful veggies peeking through.

This salad is a fabulous main dish for a light lunch, but it also plays incredibly well with others at a spread. Pair it with grilled lemon-herb chicken or black bean burgers for a fuller meal. It’s the perfect sidekick to classic BBQ fare like ribs or pulled pork sandwiches, cutting through the richness with its fresh, creamy vibe. Don’t forget a final flourish—a little extra cracked pepper, a few cilantro leaves, or a light drizzle of olive oil right before serving makes it look restaurant-worthy.

Make It Your Own: 5 Flavorful Twists

The beauty of this recipe is its adaptability. Play with it! Here are some of my favorite riffs:

• The Protein Power-Up: Add 1-2 cups of shredded rotisserie chicken, a can of drained chickpeas, or a handful of crumbled feta or goat cheese for a more substantial meal.
• Herb Swap: As mentioned, if cilantro isn’t your thing, use fresh basil for a more classic pesto vibe, or parsley for a clean, bright flavor.
• Spice It Up: Add a jalapeño (seeds removed for less heat) to the blender with the pesto ingredients, or stir in a diced jalapeño with the veggies. A pinch of red pepper flakes works wonders too.
• Veggie Delight: Clear out the crisper! Thinly sliced bell peppers, crunchy cucumber, or blanched broccoli florets are fantastic additions.
• Dairy-Free Creamy Dream: It’s already vegan as written, but for an even richer, “cheesier” pesto without dairy, add 2 tablespoons of nutritional yeast to the blender. It adds a wonderful savory, umami depth.

Beau’s Chef Notes & Kitchen Confessions

Over the years, this recipe has seen some fun evolutions. I once accidentally used a whole serrano pepper instead of half, and let’s just say it was a… *spicy* surprise at a family reunion! My uncle still talks about it. Lesson learned: taste your peppers first.

I’ve also learned that this salad’s flavor is at its peak the day it’s made, but it’s still delicious the next day. The avocado in the pesto may darken slightly (it’s just oxidation—totally safe!), but the flavor remains fantastic. If I know I’m making it ahead, I’ll sometimes stir in the diced fresh avocado just before serving to keep it picture-perfect.

Most importantly, this recipe is a framework, not a rulebook. Don’t have lime? Use lemon. Out of spinach? Use arugula for a peppery kick. The goal is a delicious, no-stress dish that brings people to the table. That’s always a win in my book.

Your Questions, Answered!

Q: How do I keep the avocado from browning?
A: The lime juice in the pesto is the first line of defense! It acidulates the avocado, slowing down oxidation. For the diced avocado in the salad, toss it in a teaspoon of lime juice before adding it to the bowl. Storing the salad with plastic wrap directly on the surface (pressed onto the pesto) also helps limit air exposure. But honestly, it’s usually gone before it has a chance to brown!

Q: Can I make this ahead of time?
A: Absolutely! You can cook the pasta and make the pesto sauce up to a day in advance. Store them separately in airtight containers in the fridge. Combine everything (adding your fresh diced avocado at the last minute) 30 minutes to an hour before serving for the best texture and brightest color.

Q: My pesto is too thick! What did I do wrong?
A> Nothing’s wrong! Blenders and avocado sizes vary. Simply thin it out with a tablespoon of water, pasta cooking water, or a touch more olive oil or lime juice until it reaches a creamy, pourable consistency.

Q: Is this pasta salad healthy?
A> I’m so glad you asked! I believe “healthy” means nourishing your body with real, whole ingredients, and this salad is packed with them. Avocados provide heart-healthy fats and fiber, spinach is loaded with vitamins, and the veggies add antioxidants. It’s a balanced, satisfying dish that makes you feel great.

Avocado Pasta Salad with Spinach Pesto : Creamy, Fresh & Wholesome

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• Author: BeauCollier

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Description

When the weather’s warm and the last thing you want is a heavy, mayo-laden salad, this Avocado Pasta Salad with Spinach Pesto delivers everything you’re craving. Twisty pasta is coated in a luxuriously creamy avocado-spinach pesto, then tossed with juicy tomatoes, sweet corn, and extra chunks of buttery avocado. It’s fresh, vibrant, naturally dairy-free, and comes together in about 20 minutes — perfect for picnics, BBQs, and fridge-friendly lunches.

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Ingredients

Scale 1x2x3x

Pasta Salad

• 12 oz rotini or fusilli pasta

• 1 large ripe avocado, divided

• 1 cup cherry tomatoes, halved

• 1 cup corn kernels (fresh, thawed frozen, or canned & drained)

Spinach Avocado Pesto

• ½ cup fresh spinach leaves

• ½ cup fresh cilantro (or basil or parsley)

• 1 clove garlic

• Juice of 1 lime

• 2 tablespoons extra virgin olive oil

• Salt and freshly cracked black pepper, to taste

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Instructions

1. Cook the pasta
   Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse briefly under cold water to stop cooking. Let drain well.

2. Make the pesto
   In a blender or food processor, combine spinach, cilantro, garlic, lime juice, olive oil, and half of the avocado. Season with salt and pepper. Blend until smooth and creamy, adding 1–2 tablespoons of water or pasta water if needed.

3. Assemble the salad
   Transfer cooled pasta to a large bowl. Add tomatoes, corn, and remaining avocado, diced. Pour pesto over the top.

4. Toss and taste
   Gently toss until everything is evenly coated. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.

5. Serve or chill
   Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

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Serving Suggestions

• Serve as a light main dish or hearty side

• Pair with grilled chicken, shrimp, or veggie burgers

• Finish with extra black pepper, herbs, or a drizzle of olive oil before serving

Notes

• Toss diced avocado with a little lime juice to prevent browning

• Chill pasta completely before mixing to avoid sogginess

• Best enjoyed the day it’s made, but still tasty next day

Nutritional Information (Per Serving)

Let’s talk about the good stuff fueling your body! This nutritional breakdown is an estimate for one serving (about 1.5 cups) based on the standard recipe. Remember, variations will change these numbers.

• Calories: ~320
• Total Fat: 17g (Mostly the good, monounsaturated kind from avocado and olive oil!)
• Saturated Fat: 2.5g
• Carbohydrates: 36g
• Fiber: 6g (That’s over 20% of your daily goal—awesome!)
• Sugar: 4g (Naturally occurring from the veggies)
• Protein: 8g
• Sodium: Varies based on salting, but it’s easy to control.

This salad is a fantastic source of Vitamin C (from lime and spinach), Vitamin K, Folate, and Potassium. It’s a meal that truly tastes as good as it makes you feel.

Final Thoughts from My Kitchen to Yours

Well, friend, we’ve done it! We’ve taken a handful of simple, fresh ingredients and transformed them into a show-stopping pasta salad that’s guaranteed to become a warm-weather staple in your home. I hope this recipe brings as much easy joy to your table as it has to mine.

Remember, cooking isn’t about perfection. It’s about the laughter in the kitchen, the stories shared over the bowl, and the simple pleasure of creating something delicious with your own two hands. So, make this Avocado Pasta Salad your own. Tweak it, love it, and share it with someone special.

If you make it (and I really hope you do!), I’d love to see your creation. Tag me over on