Creamy Avocado Pasta Salad

Creamy Avocado Pasta Salad

This bright and citrusy summer pasta salad featuring Garofalo® Fusilli Pasta is made with creamy avocado and goat cheese, crisp cucumbers and broccoli, and is topped with toasted pine nuts and chopped cilantro, then drizzled with a lemony garlic olive oil dressing.
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Course: Salad, Side Dish
Cuisine: American
Keyword: 30 minute meals, pasta, pasta salad, salad
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Servings: 15 servings
Calories: 240kcal
Author: Kristen King
Cost: $16


  • 1 package (16 oz) Garofalo Fusilli Pasta
  • 1 head broccoli, chopped into small trees
  • 1 english cucumber, seeded and diced
  • 2 avocados, diced and tossed in a little lemon juice
  • 1/2 cup pine nuts
  • 1/2 cup goat cheese, crumbled
  • 1/4 cup cilantro, roughly chopped

For dressing:

  • 1/2 cup olive oil
  • juice from one lemon (save a little for tossing with avocado)
  • 2 cloves garlic, pressed in a garlic press or finely chopped
  • salt and pepper, to taste


  • Cook pasta per package instructions. A couple of minutes before the
    pasta is done add in the broccoli, so it will soften bit.
  • Drain pasta and place in a large bowl.
  • To toast pine nuts, add them to a small skillet over medium-low heat (no oil needed). Toast until golden brown and fragrant, stirring constantly to avoid burning.
  • Place pine nuts in bowl with pasta and broccoli and add cucumber, avocado, goat cheese, and cilantro.
  • For dressing, whisk together olive oil, lemon, garlic, and salt and pepper to taste.
  • Pour dressing over salad and toss gently to combine.


Calories: 240kcal