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Tomato Avocado Pasta Salad

Tomato Avocado Pasta Salad is a perfect quick and easy side or main dish! It’s full of sweet, juicy tomatoes, fresh mozzarella balls, basil and chunks of avocado, and tossed together in a no-cook, creamy and healthy avocado basil dressing.

Usually when you think of a creamy pasta salad, you don’t always think about it being healthy. Well, you’ll be pleasantly surprised to hear that this one is full of healthy ingredients. This pasta salad uses two ingredients that not only make it luscious and creamy but also loaded with protein and healthy fat. The first is obviously the avocado, which is full of healthy fats, vitamins and fiber. The second ingredient is Greek yogurt, which not only adds more creaminess and a little tang, but is also high in protein.

There aren’t a lot of ingredients in this pasta salad, but you’ll be amazed at how much flavor is in it! For another healthy pasta salad option, try my Creamy Southwest Vegetarian Pasta Salad, too — the Greek yogurt dressing on that one is also irresistible!

Tomato Avocado Pasta Salad

Photo of Tomato Avocado Pasta Salad
  • 20 minutes
  • 10 minutes
  • 30 minutes
  • 6


12 oz uncooked pasta, such as rotini, shells or macaroni
2 cups cherry tomatoes, halved
1 cup mini fresh mozzarella balls
1 tablespoon chopped fresh basil
1/2 cup diced avocado

Avocado Basil Dressing:
1 avocado, peeled and seed removed
1/3 cup plain non-fat Greek yogurt
1-2 tablespoons water (to thin out dressing if too thick)
1/2 cup fresh basil leaves
3 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
Kosher salt and fresh ground black pepper to taste


  1. Cook the pasta then rinse it under cold water and drain. Add it to a large serving bowl, along with the cherry tomatoes, mozzarella balls and chopped basil.
  2. In a blender or food processor, combine the dressing ingredients and blend or purée until smooth. Taste for seasoning, then pour the avocado sauce in with the salad ingredients and stir until everything is coated.
  3. Add in the diced avocado and gently stir it in. Taste for seasoning and serve or cover and refrigerate until ready to serve.


The pasta salad is best made the day you plan to eat it. The longer it sits, the more likely it is that the avocado will discolor.


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