Ingredients
8 oz fusilli pasta
2 ripe avocados, pitted and cubed
1/4 cup mayonnaise (vegetarian)
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp olive oil
2 tbsp fresh lemon juice
1/2 red onion, thinly sliced
1 cup cherry tomatoes, halved
2 tbsp fresh dill, chopped
1 tsp salt
1/2 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente, 8-10 minutes. Drain and set aside.
In a blender, combine avocados, mayonnaise, Dijon, honey, olive oil, and lemon juice. Blend until smooth.
Toss cooked pasta with avocado dressing, red onion, cherry tomatoes, and dill. Season with salt and pepper.
Chill for 15-20 minutes before serving to let flavors meld.
Notes
Storage: Keep leftovers in an airtight container for 2 days.
Variations: Add roasted chickpeas or spinach for extra protein/texture.
Toss dressing separately with herbs if using raw avocado to prevent browning.
- Prep Time: 20
- Cook Time: 12
- Category: Mediterranean Table
- Method: Stovetop + Room Temperature
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 420
- Sugar: 8g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg