30-Minute Herb-Packed Avocado Pesto Pasta Salad
This vibrant pasta salad combines four fresh herbs - cilantro, parsley, basil, and chives - with creamy avocado and tangy lime juice to create a bright, Mexican-inspired pesto. Tossed with al dente fusilli and topped with chunks of mild Oaxaca cheese, it delivers fresh flavors and satisfying textures in every bite. Perfect for potlucks, summer gatherings, or meal prep, this versatile dish tastes great warm or chilled and keeps well for days. The combination of pine nuts and Parmesan adds richness while the avocado provides natural creaminess without heavy cream.
Ingredients
- 1 lb fusilli pastapenne or rotini1:1gluten
any short pasta with ridges works
- 1 ½ cup fresh cilantro leaves
- ½ cup fresh parsley leaves
- ½ cup fresh basil leaves
- ⅓ cup fresh chives
- ¼ cup extra virgin olive oil
- 1 ea garlic clove, peeled
- 1 tbsp lime juice, freshly squeezed
- 1 cup pine nuts
- ¾ cup Parmesan cheese, grated
- 2 t salt
- ¼ t ground black pepper
- 1 ea avocado, halved, pitted, peeled, and diced
- 8 oz Oaxaca cheese or fresh mozzarella, 1 inch dicefresh mozzarella1:1vegetarian
mild, creamy alternative
Instructions
- 1
Cook pasta in large pot of salted boiling water until al dente
- 2
Place cilantro, parsley, basil, chives, oil, garlic, and lime juice in food processor or blender and process until smooth
- 3
Add pine nuts, Parmesan cheese, salt, and pepper and process until smooth
- 4
Drain pasta and place in large bowl
- 5
Add pesto mixture and toss until pasta is well coated
- 6
Spoon pasta onto plates and top with diced avocado and Oaxaca cheese chunks
Tips
For best texture, don't overdress the pasta - start with less pesto and add more as needed to coat evenly.
Reserve some pasta cooking water to thin the pesto if it becomes too thick when tossing.
Good to Know
Refrigerate in covered container up to 1 week
Can be made several hours ahead and served warm or cold
Serve warm or cold, topped with fresh avocado and cheese
Common Mistakes
Don't add avocado until serving to prevent browning
Avoid overcooking pasta as it continues to soften in the pesto
Substitutions
Gluten-Free Swaps
any short pasta with ridges works
General Alternatives
FAQ
Can I make this ahead of time?
Yes, prepare the pasta and pesto mixture up to 1 day ahead, but add the avocado and cheese just before serving to maintain freshness and prevent the avocado from browning.
What if I can't find Oaxaca cheese?
Fresh mozzarella works perfectly as a substitute with similar mild flavor and creamy texture. You could also use queso fresco or even cubed fresh ricotta.
How long will this keep in the refrigerator?
The pasta salad keeps up to 1 week refrigerated, though the avocado may brown slightly after the first day. Add fresh avocado when reheating if desired.