Creamy Avocado Pesto Pasta Salad with Roasted Vegetables Recipe

Imagine a pasta salad so luscious, vibrant, and full of fresh flavors that it instantly steals the spotlight on your dinner table—or even at a summer picnic. That’s exactly what you get with this Creamy Avocado Pesto Pasta Salad with Roasted Vegetables. It’s the kind of dish that comes together in under an hour, offers a harmonious blend of creamy, herbaceous, and nutty flavors, and boasts roasty, caramelized veggies in every bite. Best of all, there’s zero fuss: just simple steps and easy-to-find ingredients, making it a go-to for busy weeknights or impromptu gatherings. Whether you’re meal-prepping or looking for a show-stopping, crowd-pleasing addition to your meal, you’ll want this recipe in your arsenal.

Ingredients You’ll Need

Let’s break down what you’re tossing into your bowl, and why each ingredient matters:

• Short Pasta (Rotelle or Penne): The perfect shape for grabbing onto all that luscious sauce and chunky veggies.
• Zucchini & Yellow Squash: Mild, tender, and roast up sweet—plus they look absolutely stunning in the mix.
• Red Bell Pepper: Brings a bit of sweetness and a great pop of color.
• Red Onion: Adds gentle bite and aromatic complexity when roasted.
• Cherry Tomatoes: Sweet, juicy bursts that balance the creamy sauce.
• Extra-Virgin Olive Oil: Essential for getting those veggies perfectly golden and caramelized.
• Kosher Salt & Freshly Ground Black Pepper: Don’t underestimate the basics—season generously for the most flavorful veggies and sauce.
• Avocado: This is the secret to an ultra-creamy, dreamy sauce without any dairy.
• Almond Milk: Keeps the dressing light and a bit nutty, with a lovely silky texture.
• Pesto: Basil-packed pesto ties the whole thing together with a big punch of herby flavor—use your favorite jarred version or go homemade if you have a little extra time.
• Lemon Juice: Brightens up the sauce and helps keep that avocado color fresh.
• Kalamata Olives: Salty, briny hits for added depth and complexity.
• Parmesan Cheese: For a salty, umami-rich finish. Shave it on top for maximum flavor impact.
• Toasted Pine Nuts (or Pistachios/Almonds): For irresistible crunch and a little extra richness—choose whichever nut you have on hand.
• Fresh Basil Leaves: The absolute best way to finish—scatter over a handful for a gorgeous, fragrant touch.

Variations

• No Almond Milk? Regular milk (or oat/cashew milk) works in a pinch. Want it even richer? Try a splash of cream.
• Gluten-Free: Swap the pasta for your favorite gluten-free variety—they all work beautifully here.
• Vegan: Leave off the Parmesan or use a vegan alternative. The sauce is already naturally dairy-free thanks to the avocado and almond milk.
• Add Protein: Toss in grilled chicken, shrimp, chickpeas, or cooked tofu for extra staying power.
• Different Veggies: Use whatever’s in the fridge—broccoli, asparagus, eggplant, or even roasted carrots can jump in.
• Nuts: Mix up the nuts with walnuts, hazelnuts, or even sunflower seeds for a nut-free crunch.

How to Make Creamy Avocado Pesto Pasta Salad with Roasted Vegetables

1. Roast the Veggies

Preheat your oven to 425°F and line a baking sheet with foil. Toss your sliced zucchini, yellow squash, bell pepper, red onion, and cherry tomatoes with olive oil, plus half your salt and pepper. Spread out in a single layer—crowding means steaming, not roasting! Roast for 10–15 minutes, watching for those golden edges and deepened colors. Let them cool a bit, because tossing hot veggies with the sauce can lead to mush.

2. Cook the Pasta

While the veggies roast, boil your short pasta in well-salted water according to package instructions. Drain and rinse under cool water—this not only stops the cooking but also keeps things light and perfect for a salad.

3. Blend That Creamy Avocado Sauce

Scoop avocado into your blender. Pulse to break it down slightly, then add almond milk, pesto, lemon juice, and the rest of your salt and pepper. Blend until the mixture is smooth, light, and surprisingly airy. Too thick? Add a little more almond milk until you can’t resist dipping a spoon in.

4. Toss Everything Together

In a spacious bowl, combine roasted veggies, cooled pasta, and Kalamata olives. Pour over that glorious green sauce and toss everything gently—don’t be shy, you want every bit coated. Taste, and adjust for seasoning.

5. Garnish and Serve

Scatter with grated Parmesan, toasted pine nuts (or whatever nuts you’re using), and a pile of fresh basil leaves. Serve at room temp or chilled, depending on your mood (and how much patience you have!).

How to Serve

This pasta salad is a true multitasker—perfect for lunchboxes, potlucks, or busy weeknight mains. Pair with a crisp salad, crusty bread, or grilled proteins for a heartier meal. For appetizers or picnics, serve in small bowls or even nestled atop simply dressed greens. Try adding a wedge of lemon and extra herbs for a restaurant-worthy touch that’ll make everyone ask for seconds.

Make Ahead and Storage

Storing Leftovers

Cover and refrigerate any leftovers in an airtight container—they’ll keep well for up to 2 days. The sauce might thicken as it sits, but the flavors only get more complex.

Freezing

This one’s best enjoyed fresh, but if needed, you can freeze the roasted veggies separately. The avocado sauce doesn’t freeze well and may lose its beautiful texture.

Reheating

No need! Serve straight from the fridge, or let it come to room temperature before digging in. If you prefer a slight warmth, microwave just until chilled-off.

FAQs

Final Thoughts

If you’re on the hunt for a pasta salad that’s bursting with flavor and color—and won’t keep you tied to the stove all night—give this Creamy Avocado Pesto Pasta Salad with Roasted Vegetables a try. It’s versatile, ultra-satisfying, and guaranteed to become a new favorite. Dive right in and have some fun with it—your tastebuds (and your schedule) will thank you!

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