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Spaghetti rarely gets to star in a pasta salad, but it should. This easy pasta salad recipe makes a case for the long noodles to get top billing when paired with a tangy, no-cook dressing. To make the simple sauce, just blend up avocados, basil, and Greek yogurt plus apple cider vinegar for tart balance and honey to take the edge off raw ingredients. It makes the perfect coating for long swirls of spaghetti, which soak up every drop of the sauce. Chopped toasted almonds add crunch and cherry tomatoes add bursts of bright acidity. This makes a great casual weeknight dinner, and would pack particularly well for lunch on the go.

Robin Bashinsky

Gallery

Credit: Victor Protasio

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yogurt, water, basil, vinegar, honey, salt, pepper, and avocados in a blender; process until smooth.

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  • Rinse and drain pasta under cold water to separate. Place in a large bowl. Add dressing, and toss to coat. Divide among 4 shallow bowls.

  • Top bowls evenly with tomatoes, almonds, and basil.

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