If you’re looking for a refreshing, vibrant dish that’s both satisfying and packed with flavor, this Avocado Pasta Salad Recipe is your new best friend. Creamy avocado pairs beautifully with tender ravioli, bright cherry tomatoes, and crisp asparagus, all brought together by garden-fresh herbs and a touch of garlic. Whether you need a quick weeknight dinner or a standout side for your next gathering, this salad is simple to make and utterly delicious every time.
Ingredients You’ll Need
This Avocado Pasta Salad Recipe relies on a handful of fresh, wholesome ingredients that come together effortlessly. Each item plays a starring role, from the creamy avocado adding luscious texture to the asparagus giving a fresh crunch and the herbs providing aromatic brightness.
- 1 lb fresh or frozen ravioli (cheese or your favorite filling): The base of the dish that offers a soft, pillowy texture and rich flavor.
- 1 tbsp olive oil: Perfect for sautéing garlic and vegetables, adding a smooth fruitiness.
- 2 cloves garlic, minced: Brings a fragrant warmth and depth to the salad.
- 1 cup cherry tomatoes, halved: Juicy and sweet, they add a pop of color and freshness.
- 1 bunch asparagus, trimmed and cut into 1-inch pieces: Adds a delightful crunch and a slightly grassy note.
- 1/4 cup fresh basil, chopped: Intensifies the herbal aroma with its sweet, peppery flavor.
- 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano): Provides a subtle earthiness that complements the veggies.
- 1/4 cup grated Parmesan cheese: Offers a salty, nutty finish that ties everything together.
- Salt and pepper to taste: Essential seasoning for balance.
- 1/4 tsp red pepper flakes (optional for heat): Adds a gentle kick if you like a little spice.
- 1/2 cup vegetable broth or pasta cooking water: Creates a light sauce that binds the ingredients without weighing them down.
- 1 ripe avocado, diced: The star ingredient for creamy texture and healthy fats (don’t forget this key element for the salad!).
How to Make Avocado Pasta Salad Recipe
Step 1: Cook the Ravioli
Begin by bringing a large pot of salted water to a rolling boil. Add your choice of fresh or frozen ravioli and cook according to the package directions—about 3-4 minutes for fresh and 5-7 minutes for frozen versions. When the ravioli is tender and floats to the top, scoop out 1/2 cup of the cooking water before draining the pasta; you’ll use this to keep your salad luscious and saucy.
Step 2: Sauté the Vegetables
While the ravioli quietly cooks, heat olive oil in a spacious skillet over medium heat. Toss in the minced garlic and sauté just until it releases its heavenly aroma, about 1-2 minutes. Then add the cherry tomatoes and asparagus pieces, cooking them gently for 5-6 minutes until the asparagus is tender but still crisp and the cherry tomatoes start bursting with juice, releasing natural sweetness.
Step 3: Combine Pasta and Vegetables
Gently fold the cooked ravioli into the skillet of sautéed veggies. Pour in the reserved pasta water or a bit of vegetable broth to form a light, velvety sauce that clings to every bite. Stir delicately so you don’t break the ravioli, making sure every piece is covered in the fragrant garlic-vegetable mixture.
Step 4: Add Herbs and Season
Next, sprinkle in the fresh basil and oregano, toss lightly, and season with salt, pepper, and red pepper flakes if you want a touch of heat. Let everything mingle in the skillet for an additional minute or two so the flavors can blend beautifully. At the very end, gently fold in the star of the show—the diced avocado—so it stays creamy and fresh.
Step 5: Serve with Parmesan
Plate your pasta salad warm or at room temperature and finish with a generous shower of grated Parmesan cheese for that irresistible salty punch. A few extra basil leaves on top will make your dish look as amazing as it tastes.
How to Serve Avocado Pasta Salad Recipe
Garnishes
To elevate this Avocado Pasta Salad Recipe even further, consider adding extra fresh basil or a sprinkle of lemon zest for brightness. Toasted pine nuts or crunchy breadcrumbs can also add a lovely texture contrast that turns every bite into a delight.
Side Dishes
This salad pairs beautifully with grilled chicken or fish for a light but filling meal. A crisp green salad with a tangy vinaigrette or crusty garlic bread also complements the creamy avocado and tender ravioli, making your dinner feel like a restaurant-worthy feast at home.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out avocados or colorful bowls to showcase the vibrant colors. You can also pack this Avocado Pasta Salad Recipe into mason jars for an easy, portable lunch or picnic dish—just give it a toss before eating for the best flavor.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the fridge for up to two days. To keep the avocado from browning too much, give the salad a light squeeze of lemon juice before storing. Stir gently before serving again so the flavors come back together.
Freezing
Because of the delicate nature of avocado and fresh vegetables, freezing this Avocado Pasta Salad Recipe isn’t recommended. The texture and flavor will change, leaving the salad less appealing once thawed.
Reheating
If you prefer to enjoy the salad warm, gently reheat in a skillet over low heat just until warmed through. Avoid the microwave to prevent the avocado and tender ravioli from becoming mushy. Serving at room temperature is also a great option anytime.
FAQs
Can I use a different type of pasta instead of ravioli?
Absolutely! While ravioli offers a lovely textural contrast and richness, you can swap in penne, farfalle, or even gluten-free pasta to suit your preferences or dietary needs. The key is to cook the pasta just right so it holds up well in the salad.
How ripe should the avocado be?
Look for an avocado that yields slightly to gentle pressure but isn’t mushy. It should be soft enough to mash slightly yet firm enough to hold its shape when diced, giving your salad that perfect creamy texture without becoming oily or brown too quickly.
Can I prepare this salad ahead of time for a party?
You can prepare most of the ingredients ahead, but add the avocado right before serving for the freshest taste and color. Storing the salad without avocado up to 24 hours is ideal and will save you time during the event.
Is this recipe suitable for vegetarians?
Yes, this Avocado Pasta Salad Recipe is naturally vegetarian, especially if you use vegetable broth. Just double-check that your ravioli filling and broth fit your diet, and you’re good to go!
What can I do if I don’t have fresh herbs?
Dried herbs like oregano and basil are fine substitutes; just remember they are more concentrated, so use about one-third the amount of fresh herbs called for. Fresh herbs do add a brighter flavor, but dried works in a pinch.
Final Thoughts
There is something truly special about the combination of creamy avocado with tender ravioli and fresh vegetables in this Avocado Pasta Salad Recipe. It’s a dish that feels both comforting and vibrant, perfect for any season or occasion. I can’t wait for you to make it your own and enjoy every delightful bite!
Print
Avocado Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant Avocado Pasta Salad combines tender ravioli with fresh vegetables and herbs, coated in a light garlic-infused sauce. Perfectly balanced with cherry tomatoes, asparagus, and fragrant basil and oregano, this dish is an easy and flavorful meal ready in just 25 minutes.
Ingredients
Pasta and Sauce
- 1 lb fresh or frozen ravioli (cheese or your favorite filling)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup vegetable broth or reserved pasta cooking water
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
Vegetables and Herbs
- 1 cup cherry tomatoes, halved
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/4 cup fresh basil, chopped
- 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
Finishing Touch
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions, usually 3-4 minutes for fresh ravioli or 5-7 minutes for frozen. Reserve 1/2 cup of the pasta cooking water then drain the ravioli.
- Sauté the Vegetables: While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add cherry tomatoes and asparagus, cooking for 5-6 minutes until vegetables are tender and tomatoes soften.
- Combine Pasta and Vegetables: Add the cooked ravioli to the skillet with the vegetables. Pour in the reserved pasta water or vegetable broth to create a light sauce. Stir gently to evenly coat the ravioli with the garlic and vegetable mixture.
- Add Herbs and Season: Stir in chopped basil and oregano. Season with salt, pepper, and red pepper flakes if using. Cook for 1-2 more minutes to blend the flavors.
- Serve: Plate the pasta salad hot, topped generously with grated Parmesan cheese. Garnish with additional fresh basil if desired.
Notes
- Use fresh ravioli for quicker cooking, but frozen works well too.
- Reserve pasta water to enhance the sauce’s texture and flavor.
- Adjust red pepper flakes based on your preferred level of heat.
- Substitute Parmesan with a vegan cheese for a dairy-free option.
- Leftovers can be refrigerated and served cold or reheated gently.
