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Give classic pasta salad a fresher, more flavorful spin. This fast pasta dish calls for avocado to replace some of the mayonnaise, which makes it extra creamy. Whole-wheat elbow macaroni and fresh vegetables lighten up this healthy pasta salad that you'll be making all summer long. Source: EatingWell.com, May 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Cook macaroni in a large pot of boiling water according to package directions. Drain, rinse with cold water; drain again. Transfer to a large bowl. Add bell pepper, celery, scallions and parsley (or cilantro).

  • Halve avocado, remove pit and scoop flesh into a mini food processor. Add mayonnaise, vinegar, salt, dried garlic and pepper. Process until smooth. Add the avocado dressing to the large bowl with the macaroni salad and stir until well coated.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

130 calories; 6.2 g total fat; 0.9 g saturated fat; 2 mg cholesterol; 182 mg sodium. 173 mg potassium; 16.9 g carbohydrates; 3.1 g fiber; 1 g sugar; 3.4 g protein; 513 IU vitamin a iu; 19 mg vitamin c; 34 mcg folate; 16 mg calcium; 1 mg iron; 35 mg magnesium;


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