If you’re craving something fresh, creamy, and satisfying — without sacrificing nutrition — this Creamy Avocado Pesto Pasta Salad with Roasted Vegetables checks every box. It’s a vibrant, veggie-packed twist on traditional pasta salad, featuring roasted seasonal vegetables and a dairy-free avocado pesto that’s bursting with flavor.
Whether you’re looking for a healthy lunch, picnic dish, or colorful BBQ side, this recipe brings together creamy richness, roasted goodness, and herbaceous zing in every bite.
🥑 Why You’ll Love This Pasta Salad
- Made with a creamy avocado pesto instead of mayo
- Vegan and dairy-free (or easily made vegetarian with parmesan)
- Loaded with roasted veggies for added texture and flavor
- Perfect for meal prep, potlucks, or warm-weather dinners
- Naturally nutritious and full of heart-healthy fats
🛒 Ingredients You’ll Need
For the Pasta Salad:
- 12 oz pasta (penne, rotini, or bowtie work great)
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 red onion, chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Avocado Pesto:
- 1 ripe avocado
- 1 cup fresh basil leaves
- 2 cloves garlic
- ¼ cup pine nuts or walnuts
- 2 tablespoons lemon juice
- ¼ cup olive oil (more as needed)
- Salt and black pepper to taste
- Optional: 2 tablespoons nutritional yeast or grated parmesan
🔪 How to Make It
Step 1: Roast the Veggies
Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, tomatoes, and onion with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
Step 2: Cook the Pasta
Boil pasta according to package instructions. Drain, rinse with cool water, and set aside.
Step 3: Make the Avocado Pesto
In a blender or food processor, blend avocado, basil, garlic, nuts, lemon juice, olive oil, salt, and pepper until smooth and creamy. Adjust consistency with more oil or water as needed.
Step 4: Assemble the Salad
In a large bowl, combine cooked pasta, roasted veggies, and avocado pesto. Toss gently to coat everything evenly. Serve chilled or at room temperature.
💡 Tips & Variations
- Add chickpeas or grilled chicken for protein
- Use gluten-free pasta for a GF version
- Swap basil with cilantro or arugula for a twist
- Add sun-dried tomatoes or olives for extra flavor
- Store in the fridge for up to 3–4 days (pesto may darken slightly)
🥗 Serving Suggestions
- Great as a main lunch, especially in warmer months
- Serve as a BBQ side dish or picnic item
- Pair with grilled salmon or tofu for a complete meal
- Add a handful of baby spinach or kale for more greens
📌 Final Thoughts
This Creamy Avocado Pesto Pasta Salad with Roasted Vegetables is not only delicious and satisfying but also loaded with wholesome, plant-based ingredients. The rich avocado pesto brings creaminess without dairy, while the roasted veggies add a depth of flavor that sets this salad apart from the usual pasta dishes.
It’s a perfect make-ahead meal that tastes even better the next day — a true win for health-conscious foodies and flavor lovers alike. 🥑🍝🌱