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Avocado & Artichoke Pasta Salad

A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings


  • 2 cups uncooked gemelli or spiral pasta
  • 1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
  • 2 plum tomatoes, seeded and chopped
  • 1 medium ripe avocado, peeled and cubed
  • 1/4 cup grated Romano cheese
  • 1/4 cup canola oil
  • 2 tablespoons lime juice
  • 1 tablespoon minced fresh cilantro
  • 1-1/2 teaspoons grated lime zest
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper


  • Cook pasta according to package directions. Drain; rinse with cold water.
  • In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until serving.
Nutrition Facts
3/4 cup: 188 calories, 10g fat (1g saturated fat), 3mg cholesterol, 248mg sodium, 21g carbohydrate (1g sugars, 2g fiber), 6g protein.

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Average Rating:
  • Ponygirl1014
    Jun 22, 2020

    So after reading the reviews I added the following to the dress: 1/8 cup of red wine vinegar, 1/4 tsp of dried mustard, 1/2 tsp of Worcestershire sauce, 1/4 tsp each of basil and oregano, and 1/2 tsp sugar. Came out really nice. Next time going to add zucchini to salad as well.

  • Julie
    May 17, 2020

    My two favorite things, pasta and avocado! However, it’s a bit bland! I love a vinegar based dressing in my pasta salads so I peppered some red wine vinegar and Italian seasoning along with the citrus and used avocado oil. Made all the difference in the flavor and was great!

  • tom
    Jan 7, 2020

    No comment left

  • debbieannP
    Aug 16, 2015

    This looked so delicious - as I love pasta and avocados, (I added some chopped red onion for extra flavor) but this combination did not work. And like a previous review suggested, I let it set over night but the next day it didn't taste any differently. I did add some extra lime juice, which helped, but it was not great. And, even though the avocado was coated in lime juice (from the dressing) by leaving it overnight it turned color and was unappetizing. I might try again but use a different dressing which might give more flavor.

  • LindaEC
    Oct 30, 2014

    This recipe rocks! Followed the recipe exactly, then added a bit more black pepper. Delish!

  • toolbarsco
    Jun 11, 2014

    We love pasta salad and were excited to try one with our favorite ingredients: artichokes, tomatoes and avocados. The overall salad ingredients are great (added some shredded rotisserie chicken to make it a complete dinner) but the dressing is disappointing. It lacked flavor. I will definitely make this salad again but use an Italian-seasoning based dressing and not add cilantro.Update: The next day I had some friends try the leftover salad. Three out of three really liked it. especially the lime dressing. So I have to bump it up from a 3 to a 4 star rating.

  • Moe0610
    Jun 10, 2014

    Used zest and juice from 2 small limes which was a little more than recipe called for. Left in refrigerator over night. Came out great lime and artichoke make the flavor really come out.

  • heidiclark1
    Jun 1, 2014

    I made this recipe following the directions except for substituting whole wheat rotini for the pasta. My family was disappointed, and the last of the salad was thrown out. Many great ingredients, but not a lot of flavor.