Bright, creamy, and bursting with color, this Creamy Avocado Pesto Pasta Salad with Roasted Vegetables is the ultimate side or main dish for summer, picnics, or healthy meal prep. Silky avocado blends with basil pesto to coat every bite of pasta, while a medley of caramelized roasted vegetables adds richness, texture, and depth. It’s vegan-friendly, wholesome, and irresistibly delicious.
Why You’ll Love This Recipe
🥑 Creamy and herbaceous avocado pesto
🍆 Sweet and savory roasted vegetables
🍝 Hearty yet refreshing — perfect warm or chilled
🌿 Plant-based and full of nutrients
🕒 Make-ahead friendly for busy days or entertaining
Ingredients
For the Pasta Salad:
- 12 oz short pasta (fusilli, penne, or bowtie)
- 1 zucchini, chopped
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
- 1 tablespoon olive oil
- Salt & pepper, to taste
For the Creamy Avocado Pesto:
- 1 ripe avocado
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts or walnuts
- 1 garlic clove
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 2–4 tablespoons water (as needed to blend)
- Salt and pepper, to taste
- Optional: 2 tablespoons grated Parmesan (or nutritional yeast for vegan option)
Instructions
Step 1: Roast the Vegetables
Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, tomatoes, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized.
Step 2: Cook the Pasta
Boil pasta in salted water according to package directions. Drain and rinse under cold water to cool. Set aside.
Step 3: Make the Avocado Pesto
In a blender or food processor, combine avocado, basil, nuts, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. Add water gradually until desired consistency is reached.
Step 4: Assemble the Salad
In a large bowl, toss the cooled pasta with avocado pesto. Add in roasted vegetables and mix gently until well combined.
Step 5: Chill or Serve
Serve immediately or chill for 30 minutes. Garnish with fresh basil, extra pine nuts, or a drizzle of olive oil if desired.
Variations
- Add grilled chicken or chickpeas for protein
- Use arugula or spinach in the pesto for a peppery twist
- Stir in feta, goat cheese, or olives for a Mediterranean spin
- Swap veggies based on season: roasted carrots, broccoli, or asparagus work well too
Perfect For:
- Summer picnics or potlucks
- Healthy lunch prep
- Vegetarian or vegan meals
- Balanced, colorful side dish for grilling nights
Final Thoughts
This Creamy Avocado Pesto Pasta Salad with Roasted Vegetables is the perfect harmony of comfort and nutrition. It’s vibrant, creamy without dairy, and layered with textures and bold, herby flavor. Whether you’re feeding a crowd or prepping lunches for the week, this is a pasta salad you’ll come back to again and again.