Let’s face it: when you think of pasta salad, you probably think of that sad, mayonnaise-drenched concoction that’s been sitting in the back of the fridge since your last family reunion. But hold onto your forks, because this healthy Creamy Avocado Pesto Pasta Salad is here to revolutionize your lunch game! Packed with fresh veggies, protein, and a creamy twist that’ll make traditional pesto weep with jealousy, this dish is perfect for meal prep, picnics, or when you just want to impress yourself (because let’s be honest, that’s all that matters).
First, let’s talk about the ingredients that make this salad not only edible but downright delightful. We’re kicking things off with 10 oz of rotini pasta. Yes, the fun corkscrew shape that makes you feel like you’re eating a fancy dish at a restaurant, not just a bowl of carbs. Cook it until it’s al dente, which is Italian for “not mushy,” then rinse it under cold water. This step is crucial; nobody wants a warm pasta salad that feels like a bad first date.
Now, what’s a pasta salad without some fresh veggies? We’re loading up on halved cherry tomatoes (because they’re cute, obviously), diced cucumber (for that refreshing crunch), and a generous handful of baby spinach. You’ll also add sliced roasted red peppers, which bring a sweet and smoky flavor that says, “I put effort into this.” And if you’re really feeling ambitious, toss in a can of chickpeas. They’re like the little protein party crashers that make this salad even more satisfying. Who knew a can could bring so much joy?
But wait, the real magic lies in the creamy pesto dressing. Forget about those oily, garlicky dressings that leave you feeling like you just kissed a garlic farmer. Instead, blend together a ripe avocado, fresh basil leaves, Greek yogurt (for that creamy texture), olive oil, lemon juice, minced garlic, and some nutritional yeast. Yes, nutritional yeast! It’s like the fairy dust of the health food world, giving your dressing a cheesy flavor without the dairy drama. Blend it all until smooth, and you’ll have a dressing so good you’ll be tempted to eat it by the spoonful. Not that I’d ever do that… wink.
Once your pasta and dressing are ready, it’s time for the grand assembly. In a large mixing bowl, toss together the cooled pasta, veggies, and chickpeas (or other protein of choice). Then, drizzle that luscious creamy pesto dressing all over your salad. Toss it like you mean it, making sure everything is coated in that creamy goodness. Don’t forget to add salt and pepper to taste—because bland is a four-letter word we refuse to acknowledge in this kitchen.
Now for the pièce de résistance: garnish your salad with toasted pine nuts and some extra basil if you like. This is what separates the amateurs from the pros, folks. It’s all about that crunch factor! You can serve it immediately or pop it in the fridge for up to three days. Just imagine opening your fridge and being greeted by this vibrant, inviting salad. It’s like a warm hug from your food!
And here’s the best part: this salad is flexible! Swap out the veggies based on what you have lying around—zucchini, bell peppers, or even artichoke hearts are all great options. Plus, if you’re going for a vegan version, just ditch the Greek yogurt for some coconut yogurt. Voilà! You’ve got yourself a dish that’s not only bursting with flavor but also guilt-free. So go ahead, whip up this Healthy Creamy Pesto Pasta Salad and prepare to be the envy of every lunch table. Your taste buds—and your waistline—will thank you!
Creamy Avocado Pesto Pasta Salad
Serves: 4-6
Prep time: 15 minutes
Cook time: 20 minuntes
Total time: 35 minutes
Ingredients:
For the salad:
10 ounces rotini pasta
1 cup cherry tomatoes, halved
1/2 large english cucumber, diced
1 cup baby spinach, thinly sliced
1/2 cup roasted red pepper, sliced
1/4 cup toasted pine nuts
1 14-ounce can chickpeas, drained
Salt and pepper to taste
For the creamy avocado pesto dressing:
1 ripe avocado
1 cup fresh basil leaves
1/2 cup plain Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
3 cloves garlic, minced
2 tablespoons nutritional yeast
Directions:
Cook the Pasta: cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
Make the Creamy Pesto Dressing: in a blender or food processor, combine avocado, basil leaves, Greek yogurt, olive oil, lemon juice, garlic, and nutritional yeast. Blend until smooth and creamy.
Combine the Salad: in a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, baby spinach, roasted red peppers, and your protein choice (chicken or chickpeas).
Dress and Toss: pour the creamy pesto dressing over the salad and toss until everything is evenly coated. Salt and pepper to taste.
Garnish and Serve: top with toasted pine nuts for added crunch. Serve immediately or chill in the fridge for up to 3 days.
Enjoy!