This post contains affiliate links.
In my opinion, spring time is veggie pasta salad time. Spring is a time for picnics and outings – and pasta salad travels well! Just throw some in a mason jar, grab a fork and you have the perfect meal for on the go! My pasta salad is loaded with veggies and baby approved! My kid ate a cup of it, veggies and all, which is a miracle in itself!
For a long time, pasta salad was the only type of salad I would ever eat. Hey, I’m a girl who loves her carbs! Plus, I’m pretty sure the kind of pasta salads I loved weren’t all that healthy for me. I loved those creamy pasta salads loaded up with mayo and cheese! So good! However, I’m trying to be a bit healthier and slow down my consumption of mayo, so I used MAIO by Bolthouse Farms. It’s a yogurt based mayo substitute that’s much healthier than real mayo. It’s only available in Northern California right now – but check your local grocery store for other mayo substitutes or use thick plain Greek yogurt!
This pasta salad is super creamy, garlic-y and has the right amount of crunch from the veggies! If you’re looking to add something new to your work lunch repertoire, this is the perfect addition!
Bolthouse Farms was kind enough to let me host a GIVEAWAY! Head over to my to my Instagram to enter to win all three of Bolthouse Farms MAIO flavors!
Print
Avocado Pasta Salad
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
Ingredients
- 16 oz Rigatoni Pasta
- 1 avocado
- 1/4 cup Garlic MAIO or mayo substitute
- 1/4 cup kale pesto
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 cup cherry tomatoes, halved
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1 cup broccoli florets
Instructions
- Cook pasta according to package directions. Rinse with cold water and toss with 1 tsp of olive oil. Set aside.
- In an small food processor, add avocado, garlic MAIO, pesto, olive oil, balsamic vinegar, and salt and pepper to taste. Blend until smooth. Spoon the dressing into a large bowl
- Add the cooked pasta to the large bowl with the dressing along with all the veggies. Gently toss until well coated. Serve right away or refrigerate until ready to serve!
Notes
feel free to use whatever veggies you like! You can use shredded carrots, olives, asparagus, etc!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
