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creamy avocado pesto pasta salad

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Total Time: 12 minutes
Servings: 0

Ingredients

  • 4 oz dried pasta
  • 2-4 tbsp reserved pasta water
  • 1 large avocado
  • 2 tbsp store-bought pesto
  • 1 tsp lime juice
  • salt
  • pepper
  • 5 oz cherry tomatoes
  • 3 oz fresh mozzarella balls
  • 1 cup arugula or spinach
  • 90 g shredded chicken optional
  • shredded parmesan optional

Instructions

  • In a medium pot, bring water to a boil and cook the pasta according to package. Reserve 2-4 tablespoons of pasta water before draining.
  • While pasta cooks, remove seed from avocado and scoop into a medium size bowl. Mash the avocado with a spoon or fork until smooth and creamy. Add pesto, lime juice, and a few cracks of salt and pepper and mix. For smoother consistency, see notes.
  • Drain your pasta, reserving about 4 tablespoons of pasta water. Add the pasta back to the pot with pesto mix, cherry tomatoes, mozzarella, arugula, and shredded chicken. Mix together, adding pasta water until it reaches a desired consistency.
  • Season with a few more cracks of salt and pepper and a pinch of shredded parmesan.

Notes

  • If you have a food processor or blender, you can blend the avocado, pesto, lime juice, salt and pepper together for a smoother consistency.