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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

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

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:

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