Avocado Pasta Salad Recipe

I absolutely love avocado. I eat it with everything: eggs, chips, on sandwiches, straight out of the skin…it just tastes so good! I came across this Avocado Pasta Salad from Adam J. Holland, who we follow avidly on Google +. Not only is he hilarious, but he is an amazing chef! If you love avocado, you are sure to love this pasta. It’s the perfect side dish to bring to a summer barbecue, or you could add a little meat to make it a great main dish. Enjoy!

Serves: 6

Avocado Pasta Salad Recipe

2 hr, 30 Prep Time

2 hr, 30 Total Time

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  • 1 lb pasta, cooked al dente (I used Penne)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 small bunch cilantro
  • 1 medium avocado
  • 1 small onion
  • 1 banana pepper
  • Juice of 1 lime
  • 1 cup cherry tomatoes, chopped
  • 1/2 cup black olives, sliced
  • Seasoned salt, to taste


  1. Blend mayonnaise, sour cream, cilantro, avocado, onion, pepper, and lime juice.
  2. Combine all but about 1/2 cup of the dressing with cooled pasta.
  3. Top with tomatoes and olives. Cover and refrigerate for at least 2-3 hours. Fold tomatoes and olives into cooled salad.
  4. Top with reserve dressing and season as desired.

Recipe from: The Unorthodox Epicure

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Comment on this Recipe

5 Responses to “Avocado Pasta Salad Recipe”

    • Marsha Carsner
      HA! Adam, I went to your website and saw the difference in the pictures and have been trying for way to long (at work) to figure out what the difference is, maybe no avocado in the dressing, but just chopped up in the salad? Also noticed some parm cheese or something on top. hmmmm Well, anyway, I am making this tonight to take to our small group meeting. Looks scrumptious!

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