Avocado Ranch Pasta Salad Recipe
Avocado Ranch Pasta Salad is a creamy, refreshing dish packed with vibrant vegetables, tender pasta, and a tangy homemade avocado ranch dressing. This chilled salad is perfect for summer lunches, potlucks, or a nutritious meal prep option. With fiber-rich veggies and heart-healthy fats from avocado, it delivers both flavor and function in every bite.
- 2 cups cooked whole wheat pasta (fusilli or penne), cooled
- 1 ripe avocado
- ½ cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- ¼ teaspoon onion powder
- Salt and black pepper to taste
- 1 cup cherry tomatoes, halved
- ½ cup red bell pepper, diced
- ½ cup cucumber, chopped
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh parsley or chives, chopped
Instructions
- Step 1: Start by boiling your pasta. Cook until al dente according to the package instructions. Drain and rinse under cold water to stop the cooking process. Let it cool completely.
- Step 2: In a blender or food processor, combine the avocado, Greek yogurt, lemon juice, garlic powder, dill, onion powder, salt, and pepper. Blend until smooth and creamy. Adjust salt or lemon to taste.
- Step 3: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, red bell pepper, cucumber, and red onion. Toss lightly to mix.
- Step 4: Pour the avocado ranch dressing over the pasta and veggies. Stir until everything is evenly coated. Sprinkle chopped parsley or chives over the top.
- Step 5: Serve immediately or refrigerate for 30 minutes to allow the flavors to develop further. Stir gently before serving if chilled.
Notes
- For extra protein, add grilled chicken, chickpeas, or boiled eggs.
- Avocado oxidizes over time, so this salad is best consumed within 24 hours.
- Use gluten-free pasta if needed to make this gluten-free.
- Add a splash of milk to thin out the dressing if it’s too thick.
- Store in an airtight container in the fridge for up to 2 days.
Frequently Asked Questions
Can I make this ahead of time?
Yes, but for best texture and color, add the avocado dressing right before serving.
Is this salad vegan?
Not by default, but you can make it vegan using plant-based yogurt.
Can I use bottled ranch instead?
You can, but making your own keeps the flavors fresh and wholesome.
What pasta works best for this recipe?
Fusilli, penne, or rotini hold the dressing well and add a nice bite.
How do I keep the avocado from browning?
The lemon juice in the dressing helps delay browning, but refrigerate and serve promptly for best results.