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California Avocado Macaroni Summer Salad

California Avocado Macaroni Summer Salad
Total time:

25 min

Prep time:

15 min

Cook time:

10 min


Serving Size: 8

As needed Basil and mint, chopped (garnish)
1/4 tsp. black pepper
3 cups dried whole wheat blend macaroni
3 Tbsp. extra virgin olive oil
1/4 cup fresh basil, packed
1 cup fresh corn kernels (or frozen and thawed)
1/4 cup fresh mint, packed
1 pt. grape tomatoes, halved
1/2 tsp. kosher salt
3 Tbsp. lemon juice, divided
1 tsp. lemon zest
1/2 cup low-fat plain Greek yogurt
3 ripe, fresh California avocados, halved, peeled and seeded
1 small clove garlic

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More


  1. Cook the pasta according to package directions.
  2. While the pasta is cooking, place an avocado half in the bowl of a food processor or blender. Add the yogurt, basil, mint, olive oil, two-thirds of the lemon juice, lemon zest, garlic, salt and pepper and process until smooth and creamy. Scrape down the sides of the bowl as needed.
  3. Drain the pasta and place in a large bowl. Cool completely. Stir the dressing into the pasta until well combined. Meanwhile, cut the remaining avocados into 3/4-inch dice. Gently stir into the pasta with the tomatoes, corn and the remaining lemon juice.
  4. Season with salt and pepper to taste, garnish with additional chopped herbs, and serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2013, Liz Weiss, MS, RD and Janice Newell Bissex, MS, RD:

Nutrition information per serving

Calories 370; Total Fat 19 g (Sat 3 g, Trans 0 g, Poly 2 g, Mono 13 g); Cholesterol 0 mg; Sodium 140 mg; Potassium 670 mg; Dietary Fiber 10 g; Protein 10 g

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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