Pesto pasta is a staple in my house every summer and I’m so excited to finally be sharing my recipe with you all. I love this time of year—when fresh produce is hitting the market and inspiration for new recipes is endless. If you’ve never tried pesto before, this recipe is definitely one to start out with. It is so easy to whip up, has incredible flavor, and is the perfect addition to any summer party—casual or formal. Lets make some pesto!
A little story behind my relationship with pesto… Back in the 3rd grade I got into a book series about girls who started a cooking club of some sort. I wasn’t much of a chef myself back then—besides the occasional pancake making for mothers day—but I really enjoyed the series. Anyway, in the back of each book was a recipe. One day I decided that I would make one and chose “pesto” because it sounded cool. Little did 3rd grade Ella realize that the final dish would be pasta coated with a thin, grainy, green sauce. Though the color was intimidating, I was pleasantly surprised though and have loved pesto ever since.
This recipe is not just any old summer pasta recipe. The avocado makes it extra creamy, the nutritional yeast makes it dairy-free—yet cheesy, and the walnuts provide the perfect earthy flavor. Finally, I love mixing the pasta with vibrant greens, fresh tomatoes, and tangy onion.
I am so excited for you all to try my avocado pesto pasta salad! As always, if you try this recipe, be sure to take a picture and tag me in it on Instagram @thelocalsprout. I can’t wait to hear what you think!
Avocado Pesto Pasta Salad
If you’ve never tried pesto before, this recipe is definitely one to start out with. It is so easy to whip up, has incredible flavor, and is the perfect addition to any summer party—casual or formal. In less than 45 minutes you can have this on your table and ready to share with all your friends!
Author: The Local Sprout
Recipe type: Main, Salad, Side
Cuisine: Gluten Free, Vegan
- 1½ cup arugula, packed
- ½ cup fresh basil, packed
- ½ avocado, pitted
- ⅛ cup olive oil
- ⅛ cup chopped walnuts
- 1 Tbsp. lemon juice
- 1 Tbsp. nutritional yeast
- 2 cloves garlic
- ½ tsp salt
- pinch pepper
- 8 ounces dry fusilli or rotini pasta (gluten free for gf eaters)
- 2 cups arugula, packed
- 1 cup cherry tomatoes, sliced in half
- ¼ large red onion, diced
- Combine all ingredients in food processor or blender and pulse until combine. The pesto is ready when the texture is smooth and creamy but a bit grainy. Transfer pesto to airtight container and refrigerate until ready to use. Pesto is best enjoyed day-of, but can be stored for up to 4 days.
- Cook pasta according to package directions. Rinse with cold water in colander, dry with clean towel, and add to a large bowl.
- Toss pasta with prepared pesto until evenly distributed. Gently stir in arugula, tomatoes and onion.
- Refrigerate until ready to serve. Pasta is best enjoyed day-of, but leftovers can be refrigerated in airtight container for a few days.