Strawberry Avocado Pesto Pasta Salad is a super quick and easy side dish you can prepare all summer long. If you didn’t think avocado and pesto work together, think again! Gluten free and vegan friendly.
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I love a good tossed pasta salad! They are great for feeding a crowd, are fast to throw together and so easy to make it your own.
Besides this pasta salad with strawberries, I have a great Caprese Pasta Salad and a classic Vegetarian Pasta Salad, if you’re looking for something a little more savory.
But trust me, you will love this pesto and strawberry version!
Why You Should Make This
- Celebrate fresh produce with fresh strawberries and fresh basil leaves.
- The addition of avocado gives it a creamy texture, and you get all those healthy fats, too!
- Perfect for summer BBQs, picnics, and workday lunches.
- Easily cater to any diet, including gluten free and vegan!
Recipe Ingredients
All we need is a few simple ingredients from the grocery store, including:
- dry pasta – go for your favorite dried pasta, like bow ties or fusilli. You can also use gluten-free pasta, whole grain, or chickpea pasta. I really like Banza.
- pesto – I love my macadamia basil pesto, which you can quickly whiz together in your food processor, but store-bought classic pesto works too. Make sure to place a piece of plastic wrap directly on top of the pesto when storing any extra.
- strawberries – sweet strawberries add balance and a nice tart flavor.
- ripe avocado – pick up a few small avocados and cut them right before serving.
- walnuts – I like walnut pieces, but you can chop whole walnuts. Bonus points if you toast the walnuts beforehand.
- parmesan cheese – freshly grated parmesan cheese brings it all together.
VEGAN: pick up a vegan pesto from the grocery store and omit the shaved parmesan cheese. Sprinkle on some nutritional yeast for that special cheesy flavor.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Instructions Overview
This avocado pesto pasta recipe is so easy! You can slice up the strawberries and avocado as the water comes to a boil, and make the pesto while the pasta is boiling. Here are the step-by-step instructions:
1
cook pasta
Cook pasta in a large pot of salted boiling water until al dente according to the package directions.
Drain and rinse pasta under cold water.
2
TOSS AND SERVE
In a large bowl, combine cooked pasta, pesto, strawberries, avocado, and parmesan cheese. Give it a gentle toss to coat the pasta.
Finish with walnuts, more parmesan cheese, and some olive oil or lemon juice, if desired. Enjoy!
Serving Suggestions
This pesto avocado pasta is so fresh and satisfying! Perfect for those summer BBQs, work lunches, and outdoor picnics.
Feel free to toss in some grilled chicken to make it a complete meal!
How to Store & Reheat
Leftover pasta with avocado pesto is best enjoyed within 1-2 days. Store in an airtight container in the fridge.
I do not recommend making this for meal prep or ahead of time for a party. You can prep each step and then combine the ingredients right before serving.
Recipe FAQs
Do pesto and avocado go together for pasta?
Absolutely! The rich flavor of pesto and creamy avocado add luxurious texture and flavors to a pasta salad.
Do you let pasta cool before adding pesto?
I rinse the pasta under cold water. I like adding pesto to lukewarm or room temperature pasta.
Should I heat pesto before putting it on pasta?
No, you do not need to heat the pesto, which means the only thing you are cooking is the pasta! It’s a great way to keep your kitchen cool during the spring and summer.
What protein goes well with pesto pasta?
I love grilled chicken, but sauteed shrimp or grilled sausage would be a nice addition, too.
Avocado Pesto Pasta Salad with Strawberries
Ingredients
- 3 cups dry bowtie pasta, weighed 8.5oz, option to use whole grain, gluten-free, chickpea, etc.
- ¾ cup pesto, homemade recipe
- 2 cups sliced strawberries
- 1 medium avocado, cubed (could omit if you'd like)
- ¼ cup shaved parmesan
- ¼ cup walnut pieces, optional
Instructions
- Cook pasta al dente, according to package instructions. Drain and rinse pasta under cold water.
- In a large bowl combine cooked pasta, pesto, strawberries, avocado and parmesan cheese. Gently toss until pasta is coated. Sprinkle with crushed walnuts and top with more parmesan for serving, if desired.
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