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Strawberry Avocado Pesto Pasta Salad

pesto pasta salad with strawberries in white bowl

5 from 1 reviews

This Strawberry Avocado Pesto Pasta Salad is simple and quick, vegetarian and gluten-free friendly using your favorite pasta.

Ingredients

Scale
  • 3 cups dry bowtie pasta (weighed 8.5oz), option to use whole grain, gluten-free, chickpea, etc.
  • 3/4 cup pesto (homemade recipe)
  • 1/4 cup shaved parmesan
  • 2 cups sliced strawberries
  • 1 medium-large avocado, cubed (could omit if you’d like)
  • 1/4 cup walnut pieces, optional

Instructions

  1. Cook pasta according to package instructions, cooking al dente.  Drain and rinse pasta under cold water. Option to use gluten-free pasta such as chickpea or quinoa pasta. I really like Banza.
  2. In 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.
  3. Note: I found this pasta salad to be best enjoyed within 1-2 days. I am not sure I’d recommend prepping this a day in advance for a party. You could prep each step and then combine right before serving.

Notes

If worried about avocado browning, add in just before serving.

Nutrition

Keywords: pasta salad for parties, pesto and strawberries, ways to use strawberries in salads