Go Back
A close-up of a delicious Avocado Caesar Pasta Salad in a white bowl, garnished with cherry tomatoes, croutons, and grated cheese.
Layla

Avocado Caesar Pasta Salad

A creamy, refreshing twist on classic Caesar salad, featuring tender pasta, crisp romaine, ripe avocado, and homemade garlicky croutons, all tossed in a luscious avocado-infused Caesar dressing. Perfect for a vibrant lunch or a crowd-pleasing side dish.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Mediterranean-inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Croutons
  • 3 slices day-old bread sourdough or rustic white, cubed
  • 2 tbsp olive oil
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For the Pasta Salad
  • 12 oz fusilli or rotini pasta
  • 6 cups romaine lettuce chopped
  • 1 pint cherry tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 1/4 cup fresh parsley chopped
  • 1/2 cup Parmesan cheese freshly grated, plus more for garnish
  • 2 medium avocados diced, plus 1/2 for dressing
For the Avocado Caesar Dressing
  • 1/2 medium avocado pitted and scooped
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup Parmesan cheese freshly grated
  • 1/2 cup extra virgin olive oil
  • 2 tbsp water or more, to thin

Equipment

  • Large Pot
  • Large Mixing Bowl
  • Blender or Food Processor
  • Whisk
  • Baking Sheet
  • Tongs

Method
 

Prepare the Croutons
  1. Preheat oven to 375°F (190°C).
  2. In a medium bowl, toss the cubed bread with 2 tbsp olive oil, minced garlic, 1/4 tsp salt, and 1/8 tsp pepper until evenly coated.
  3. Spread the seasoned bread cubes in a single layer on a baking sheet.
  4. Bake for 10-12 minutes, or until golden brown and crispy, flipping once halfway through. Set aside to cool.
Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add the fusilli or rotini pasta and cook according to package directions until al dente.
  2. Drain the pasta and rinse with cold water to stop the cooking process and cool it down. Drain thoroughly again and set aside.
Make the Avocado Caesar Dressing
  1. In a blender or food processor, combine the 1/2 avocado, fresh lemon juice, 2 cloves minced garlic, Dijon mustard, Worcestershire sauce, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 cup grated Parmesan cheese.
  2. Blend until smooth.
  3. With the blender running on low, slowly drizzle in the 1/2 cup extra virgin olive oil until the dressing is emulsified and creamy.
  4. Add 2 tablespoons of water and blend again to reach desired consistency. Add more water, a tablespoon at a time, if a thinner dressing is preferred. Taste and adjust seasonings if necessary.
Assemble the Avocado Caesar Pasta Salad
  1. In a very large mixing bowl, combine the cooled pasta, chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, and chopped fresh parsley.
  2. Add the diced avocados and the cooled crispy croutons.
  3. Pour the avocado Caesar dressing over the salad ingredients.
  4. Gently toss all ingredients until everything is thoroughly coated with the dressing.
  5. Stir in the 1/2 cup grated Parmesan cheese.
  6. Serve immediately, garnished with additional Parmesan cheese if desired.

Notes

For best results, serve this Avocado Caesar Pasta Salad immediately after assembly, as the avocado in the dressing and the diced avocado can brown over time. If preparing ahead, keep the dressing, pasta, and vegetables separate and combine just before serving. Add croutons right before serving to maintain their crispness. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the texture of the lettuce and croutons will soften.