Avocado Pasta Salad is a fresh, flavorful cold pasta salad with creamy avocado, bacon, tomatoes, and basil tossed in a simple olive oil and lemon dressing. It’s light enough for a summer side dish but satisfying enough to eat on its own.
Avocado Pasta Salad
What I love most is that this recipe skips the heavy mayo-based dressing and lets the avocado bring all the creaminess instead. The olive oil and lemon juice keep everything bright, and the bacon adds just the right amount of salty crunch. It’s one of those pasta salads that feels a little more special but is still ridiculously easy to throw together for a BBQ or potluck.
Ingredients & Equipment
- Bowtie pasta noodles
- Avocados
- Roma tomatoes
- Fresh basil
- Bacon pieces
- Minced garlic
- Salt and pepper
- Olive oil
- Lemon juice
- Parmesan cheese
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Measuring cups and spoons
- Cutting board
- Knife
- Large pot
- Colander
- Large bowl
- Silicone spatula
Step By Step Directions
This recipe makes 8 servings. It takes 15 minutes of prep time and 11-12 minutes of cook time, plus 1 hour of chill time.
Step 1. Dice the avocado and tomato, then chop the basil. Set aside.
Step 2. Cook the noodles in a large pot according to package directions, then drain in a colander in the sink. Run under cold water for a few minutes to cool.
Step 3. Add the cooked noodles, olive oil, lemon juice, minced garlic, salt and pepper to a large bowl. Toss to combine.
Step 4. Fold in the avocado, tomato, basil, and bacon pieces.
Step 5. Cover and chill for 1 hour or until ready to serve.
Step 6. Toss before serving, then top with parmesan.
Variations
- Add mozzarella: Fresh mozzarella pearls or cubed mozzarella make this even more filling and give it a caprese pasta salad feel.
- Use cherry tomatoes instead: Halved cherry or grape tomatoes work great if you don’t have roma tomatoes on hand and hold their shape a little better.
- Toss in some corn: Grilled or canned corn adds sweetness and pairs really well with the avocado and bacon.
- Add grilled chicken: Sliced grilled chicken or diced rotisserie chicken turns this into a complete meal.
- Try a balsamic drizzle: A light drizzle of balsamic glaze right before serving adds a touch of sweetness that complements the basil and tomatoes.
- Use rotini or penne: Bow ties look great in this, but any pasta shape that holds onto the olive oil dressing works well.
Leftovers & Storage
Store leftover avocado pasta salad in an airtight container in the refrigerator for up to 1-2 days. The avocado will start to brown as it sits, so this one is best served the same day if possible. A squeeze of extra lemon juice over the top before storing helps slow the browning. Give it a good toss before serving leftovers.
Tips & Tricks
- Use ripe but firm avocados. You want avocados that are ripe enough to be creamy but still hold their shape when diced. If they’re too soft, they’ll turn to mush when you toss the salad.
- Fold the avocado in gently. Don’t stir too aggressively or the avocado pieces will break apart. A silicone spatula works better than a spoon for this.
- Dress the pasta first, then add the mix-ins. Tossing the noodles with olive oil, lemon juice, and garlic before adding the avocado and tomatoes ensures every noodle is coated without mashing the softer ingredients.
- Use fresh basil, not dried. Fresh basil is a must here. It adds a bright, aromatic flavor that dried basil just can’t match in a cold salad.
- Add the parmesan right before serving. Sprinkling it on top at the end keeps it fresh and gives the salad a nice finishing touch.
- Squeeze lemon juice over the avocado if making ahead. The acid helps prevent browning so the salad still looks fresh when you serve it.
Recipe FAQs
Can I make avocado pasta salad ahead of time? You can prep the pasta, dressing, bacon, and tomatoes ahead of time, but I’d recommend adding the avocado and basil right before serving. The avocado browns and the basil wilts once they sit for too long.
How do I keep the avocado from turning brown? Lemon juice is your best friend here. The recipe already includes lemon juice in the dressing, which helps. If you’re making it ahead, squeeze a little extra lemon juice directly over the diced avocado before folding it in.
Can I use pre-cooked bacon bits? Yes, store-bought bacon pieces or bits work fine and save you a step. Real bacon pieces (not the shelf-stable imitation kind) will give you the best flavor and texture.
What kind of olive oil should I use? Extra virgin olive oil works best since it has the most flavor and you’re using it as the dressing base. Since it’s not being cooked, you’ll really taste the olive oil, so use one you like.
Is this pasta salad good for potlucks? It’s a great potluck option, but serve it soon after making it so the avocado stays green and fresh. If you’re transporting it, keep the avocado separate and fold it in right before serving.
Can I skip the bacon to make it vegetarian? Absolutely. Without the bacon it’s still packed with flavor from the avocado, basil, garlic, and lemon. You could add toasted pine nuts for a little crunch in its place.
More Pasta Salad Recipes
- Spaghetti Salad
- Bowtie Pasta Salad
- Broccoli Pasta Salad
- Greek Pasta Salad
- Easy Macaroni Salad
- Cucumber Pasta Salad
- Avocado Pasta Salad
- Hawaiian Macaroni Salad
Equipment
Ingredients
- 8 oz bowtie pasta noodles
- 2 avocados peeled and diced
- 2 roma tomatoes diced
- ¼ cup fresh chopped basil
- ¼ cup bacon pieces
- 1 tsp minced garlic
- Salt and pepper to taste
- 3-4 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp parmesan cheese shredded
Instructions
- Dice the avocado and tomato, then chop the basil. Set aside.
- Cook the noodles in a large pot according to package directions, then drain in a colander in the sink. Run under cold water for a few minutes to cool.
- Add the cooked noodles, olive oil, lemon juice, minced garlic, salt and pepper to a large bowl. Toss to combine.
- Fold in the avocado, tomato, basil, and bacon pieces.
- Cover and chill for 1 hour or until ready to serve.
- Toss before serving, then top with parmesan.
Notes
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