Super green pasta salad & avocado mayonnaise

Super green pasta salad & avocado mayonnaise
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I’ve been good friends with greens for a long, long time, but it had been a while since we’d come up with something fresh. So I fixed myself the creamiest pasta in the whole world, and what’s more? I made it my personal challenge for every ingredient to be GREEN.

The sauce is creamy like it’s mayonnaise-based, but it’s made with an avocado, and ALL the toppings are greens.

It works, it’s fresh, it’s healthy, and it’s grreeeeen for days. 

Photo credit : Dana Dorobantu

  • Serves4 to 6
  • Prep time15 mins
  • Cook time10 mins
  • Timeout-
  • FreezingFreezes well


  • 2 small zucchinis
  • 2 tablespoons of vegetable oil
  • 2 cups of fusilis
  • 1 cup of fresh or frozen peas
  • 2 tablespoons of fresh chives, minced
  • 2 cups of baby spinach, chopped roughly (or arugula)
  • 1/4 cup of fresh parsley, chopped
  • Salt & pepper, as preferred
  • 1 avocado
  • 1 lemon’s juice
  • 1 tablespoon of Dijon mustard
  • 2 tablespoons of vegetable oil
  • 3 tablespoons of water
  • 10 – 12 leaves of fresh basil
  • Salt & pepper, as preferred


  1. Slice the zucchinis length-wise into .5 cm wide slices then mix with the vegetable oil. Grill on the barbecue over high heat for 2 minutes on each side. Mince and set aside.
  2. Bring a pot of salted water to a boil then cook the pasta following the instructions on the box. Two minutes before the timer is up, add the peas. Strain then rinse under cold water and set aside in a salad bol.
  3. Blend all the dressing ingredients with a hand held mixer, then pour over the pasta as well as the zucchinis and all the remaining ingredients. Stir, check seasoning if needed then serve.

Tips & tricks

Cannot be frozen. Keeps for 1 to 2 days in the frdige (cover the salad before you refrigerate)

Recipe published on August 19, 2018