Spaghetti Pasta Salad With Avocado-Basil Dressing


Spaghetti rarely gets to star in a pasta salad, but it should.

Spaghetti Salad With Avocado and Basil
Photo: Victor Protasio
Hands On Time:
20 mins
Total Time:
20 mins
4 servings

This easy pasta salad recipe makes the case for giving the long noodles top billing. A tangy, no-cook dressing makes the perfect coating for long swirls of spaghetti, which soak up every drop.

For this simple sauce, just blend avocados, basil, and Greek yogurt, plus apple cider vinegar for tart balance and honey to take the edge off the raw ingredients. Top with chopped toasted almonds for crunch and cherry tomatoes for bursts of bright acidity. This dish makes a great casual weeknight dinner, and packs particularly well for a lunch-on-the-go.


  • ½ cup plain whole-milk Greek yogurt

  • ½ cup loosely packed fresh basil leaves, plus more for serving

  • ¼ cup apple cider vinegar

  • 1 tablespoon honey

  • ¾ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 2 small ripe avocados

  • 5 cups cooked spaghetti

  • 1 cup halved cherry tomatoes (about 6 oz)

  • cup chopped and toasted almonds


  1. Combine yogurt, ½ cup water, basil, vinegar, honey, salt, pepper, and avocados in a blender. Process until smooth and set aside.

  2. Rinse and drain cooked pasta under cold water to separate, and then place in a large bowl. Add dressing and toss to coat.

  3. Divide among 4 shallow bowls, and top bowls evenly with tomatoes, almonds, and basil.

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