Avocado Caprese Pasta Salad
A deliciously creamy and refreshing salad, this vegetarian Avocado Caprese Pasta Salad will be your go-to dish all summer long.
This pasta salad is one of my favorites! I really could eat it every day in the summer. Tender pasta, juicy tomatoes, fresh mozzarella, zesty red onion, and basil are coated in a creamy avocado vinaigrette. This pasta salad has all the flavors of summer.
What you’ll need
- 8 ounces pasta- I’m using bowties
- 2 ripe avocados
- Fresh mozzarella ball pearls- or a large fresh mozzarella ball cut into chunks
- Cherry tomatoes
- Red onion
- Fresh basil leaves (or sub parsley)
- Olive oil- or use avocado oil
- 1 lemon- juice and zest
- Seasonings- salt, pepper, oregano
- 2 garlic cloves
How to make it
Bring a pot of water to boil, add salt to taste, cook pasta according to package directions. Drain and rinse in cold water.
Prepare the dressing.
Add the avocados, olive oil, salt, pepper, oregano, garlic, lemon zest and juice, and fresh basil to a mason jar. Cover and shake until combined- you want the avocado chunky and not completely smooth.
To a large bowl combine the pasta, mozzarella cheese, tomatoes, and onion. Pour over the dressing and stir to coat. Chill 30 minutes before serving to meld the flavors together.
So simple! This pasta salad is perfect for a light lunch or any get-together. If you want extra protein add cooked chicken or shrimp. Salmon would be great too! Refrigerate any leftovers up to 3 days.
Do you love pasta salad? Leave your favorite in the comments!
You might like
- Orzo Salad with Chickpeas
- Caprese Pasta Salad
- Buffalo Chicken Pasta Salad
- Watermelon Feta Salad
- Nectarine Caprese
- Chicken Caesar Pasta Salad
- Peach Salsa
- Dill Pickle Potato Salad
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Avocado Caprese Pasta Salad
Ingredients
- 8 ounces pasta such as bowtie
- 2 avocados cut into chunks
- 8 ounces fresh mozzarella ball pearls
- 1 pint cherry tomatoes
- 1/2 red onion diced
- 1/4 cup basil leaves or sub parsley
- 1/3 cup olive oil
- 1 lemon juice and zest
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 2 garlic cloves minced
Instructions
- Bring a pot of water to boil, add salt to taste, cook pasta according to package directions. Drain and rinse in cold water.
- Add the avocados, olive oil, salt, pepper, oregano, garlic, lemon zest and juice, and fresh basil to a mason jar. Cover and shake until combined- you want the avocado chunky and not completely smooth.
- To a large bowl combine the pasta, mozzarella cheese, tomatoes, and onion. Pour over the dressing and stir to coat. Chill 30 minutes before serving to meld the flavors together.
