This Spinach Avocado Pasta Salad is not only DELICIOUS, it’s packed with vegetables and protein for a healthy meal or side dish. I love meals that taste great and leave my feeling full, for longer.
What’s not to love about this hearty, healthy Spinach Avocado Pasta Salad?
Spinach: yes please!
Cilantro: YUM.
Chickpeas: Love them.
Tomatoes and avocados: make everything better.
This salad just works. It’s a beautiful blend of flavor and color and it’s completely delicious!
Pasta salad always hits the spot! I love it, and my family loves it, so I make different versions all the time.
If you’re looking for some other great, healthier pasta salad ideas, these are some of my favorites:
The one thing I really love about this salad, in particular, is how fresh and healthy it is. It’s filling too! The yummy, light lemon dressing adds the perfect touch of sweetness. I love to make extra to have in the fridge to feed everyone throughout the week.
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Spinach Avocado Pasta Salad
Ingredients
For the salad:
- 2 1/2 cups penne pasta (white, whole wheat, or other bite size pasta)
- 2 cups fresh spinach leaves
- 1 bunch fresh cilantro
- 1/4 cup sweet onion , chopped
- 2 cloves garlic , minced
- 2 avocados , peeled, seeded and diced
- 15 ounce can chickpeas , rinsed and drained
- 1 1/2 cups cherry tomatoes , halved
For the Dressing:
- juice of 1 lemon
- 2 teaspoons olive oil
- 1 teaspoon granulated sugar
- 2 teaspoons dijon mustard
- 1/2 teaspoon cumin
- salt and freshly ground black pepper , to taste
Instructions
- Cook pasta according to package directions until al dente. Drain pasta and set aside.
- Place cilantro and spinach in a food processor and pulse a few times until they are finely diced. Add to a medium bowl.
- Stir in the garlic, onion, tomatoes, avocado, and beans. Add the cooked pasta, and stir to combine.
- Make dressing and pour over the top. Toss to coat.
- Refrigerate for 15-20 minutes to allow flavors combine.
Nutrition
I originally shared this recipe July 2015. Updated January 2018.
Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
Hannah @ CleanEatingVeggieGirl says
I LOVE that you added avocado!! I bet it would be just as delicious with GF pasta!
Debbie says
I love pasta salad! I make it a lot too. This recipe looks delicious. Pinning!
Shann Eva says
That sounds and looks delicious. A great summer dinner!
Deborah says
What amount is consided a serving is a serving?
Lauren Allen says
Hi Deboarah, there are 5 servings in this recipe with each serving being about 1.5 – 2 cups. Hope you get to make it soon!
Tonya says
What’s great about this dish is that it can be used as a main dish, or a side. We have done both! It’s a perfect summer recipe and a great addition to any BBQ.
Janna says
Hi Lauren, can I substitute another herb for the Cilantro in the spinach avocado pasta salad, not a big fan of cilantro, and would love to make it as it looks amazing,
love pasta salad. thank you
Lauren Allen says
You could add a little basil instead. Enjoy!
Sarah Taylor says
Made this salad yesterday, had it for lunch today. Wanted a clarification on “1 bunch of fresh cilantro”.. I bought “a bunch” from the store but that’s way too much for one recipe. I ended up taking out 1/2 cup of what I chopped and it was still too much.
Been cooking your recipes for years!
Michael says
I had access to fresh cilantro straight from the garden. I used a modest amount (maybe 1/4 cup) and had no trouble tasting the cilantro.
Peg says
I made it with a red lentil penne pasta for a GF protein punch.