Avocado Basil Pasta

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This has been a really mild summer here in North Carolina. It has been really rainy and overcast and low in temperatures. Although it has been really nice compared to last summer,  it has put a damper on the BBQ’s. I had an amazing BBQ planned last week, but it got canceled due to pouring rain. At least I had made this fantastic avocado basil pasta salad!

Avocado pasta in a white bowl.

This was probably one of the best pasta salads that I have made. I LOVE fresh avocado and combined with fresh tomatoes and basil made this an amazing pasta salad. The ingredients were simple and it was perfect topped with crumbled bacon and shredded parmesan cheese. This is the perfect pasta salad for any occasion!

Avocado Basil Pasta

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings 4 Servings


A delicious pasta salad made with fresh avocados and basil.

Course Side Dish
Cuisine Italian American
Keyword avocado basil pasta, basil pasta, pasta recipes


  • 8 ounces dried bow tie and/or wagon wheel pasta
  • 2 medium avocados halved, seeded, peeled, and coarsely chopped
  • 2 medium ripe tomatoes roughly chopped
  • 6 slices bacon crisp cooked, drained, and crumbled
  • 2/3 cup fresh basil chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/2 cup parmesan cheese shredded


  1. Cook the paste according to package directions. Rinse and set aside.
  2. In a large bowl combine the avocados, tomatoes, bacon, basil, lemon juice, olive oil, garlic pepper and salt. Add the pasta and toss to combine.
  3. Transfer to a serving bowl and sprinkle with cheese.

Nutrition Facts

Serves: 4

Calories606kcal (30%)Carbohydrates56g (19%)Protein19g (38%)Fat36g (55%)Saturated Fat9g (45%)Cholesterol30mg (10%)Sodium506mg (21%)Potassium857mg (24%)Fiber9g (36%)Sugar4g (4%)Vitamin A968IU (19%)Vitamin C23mg (28%)Calcium189mg (19%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Leave a reply
  1. What’s red in the picture?? Looks like bell pepper or tomato but I don’t see that in the ingredient list…

    1. This is best served fresh because the avocados will brown. You could always add the avocados right before serving if you want make it a little bit earlier! 🙂

  2. Skipped the bacon and avocado (couldn’t find a ripe one) and this was still yummy and delicious! Will definitely make this again!!

  3. I made this for dinner tonight and it was so good. I used spaghetti squash instead of pasta. Will definitely be making this regularly. Thanks!

  4. Avocados were on sale last week and I bought too many (I know-how can you have too many avocados?!) I made this salad to rave reviews to all who tried it and this will be in my recipe file for many repeat performances! And don’t skimp on the fresh basil-the flavor in those shreds is KEY!

  5. I made this for dinner tonight and added some rotisserie chicken breast to make it the main (and only) dish. This is definitely a keeper recipe! DELICIOUS!!

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