This Avocado Pesto Healthy Pasta Salad With Zucchini Noodles is a simple, low-carb spring side dish that’s perfect for get-togethers!
Creamy, fresh, and crunchy—this pasta has it all. The result of some extra hard-boiled eggs and a fridge full of zucchini, this has turned into one of my favorite warm-weather meals. The zucchini noodles stay nice and crisp, the avocado pesto is thick and garlicky, and the baked gluten-free croutons add the crunch that makes this feel like an actual meal rather than just a side dish pretending to be dinner.
The flavor is heavy on basil with a buttery, avocado-rich base that coats the zoodles without making everything soggy. I like using a mix of spiralized zucchini and red onion for a little bite (yes, you can spiralize an onion!), and the eggs give it some protein so you’re not digging through the fridge 30 minutes later. It’s basically a remix of classic pesto pasta, but with more texture and way more green. Also, let’s be honest, I just like having an excuse to eat croutons.
This is one of those “bring it to the potluck but secretly hope there are leftovers” recipes. It’s also perfect for Easter, especially if you went a little wild decorating eggs and ended up with more than anyone wants to peel. Just toss the cracked, slightly wonky ones in here. Everyone gets something colorful and delicious, and you don’t waste a thing. Springtime problem-solving at its finest.
Is Avocado Pesto Healthy Pasta Salad With Zucchini Noodles Healthy?
This recipe is packed with simple, wholesome ingredients that have plenty of healthy qualities. Zucchini is low in calories but a good source of vitamin C and potassium, while the avocado lends heart-healthy fats, fiber, and a creamy texture without needing to add mayonnaise or cheese. The eggs are rich in protein, B vitamins, and choline, and the olive oil adds more heart-healthy fats to the mix.
This recipe is naturally gluten-free and dairy-free, which is a step above most traditional pasta salads. You could also try a plant-based version where you swap out the eggs for chickpeas. All in all, it’s a great healthy recipe for springtime lunches, potlucks, or cookouts.
Making A Salad Feel Like A Full Meal
Salads often get a bad rap for being the type of meal that leaves you hungry again 10 minutes later. And while I’ve had plenty of those sad salads myself, there are some loose guidelines I follow to make my salads feel less like a skimpy snack and more like a real meal.
My tip is to include something for protein, something for fiber, something for healthy fats, and something for crunch. Not only do these macronutrients and textures help keep you full, but they also give you that satisfying “I just ate something good for me and I enjoyed it” feeling. Now that’s a salad worth repeating.
How Do I Store Leftovers?
This salad is best enjoyed relatively fresh, but if you do have any leftovers, store them in an airtight container in the fridge for up to 2 days. The zucchini will start to release moisture and go soggy, so it’s better to finish it up sooner rather than later. Also, try to keep the croutons in a separate container at room temperature so they stay crunchy.
Serving Suggestions
While you could certainly enjoy this salad by itself, it would also be delicious with a side of Avocado Hummus and some Baked Plantain Chips for dipping. Or, you could even make this salad the side itself! Serve it alongside some Sheet Pan Paleo Za’atar Chicken Thighs, Panko-Crusted Salmon, or Air-Fryer Stuffed Peppers for a complete, filling meal that would be perfect for a solo dinner or to feed a crowd.
Recipe
Ingredients
For The Salad:
- 3 eggs
- 4 large zucchinis spiralized
- pinch salt
- 1/2 small red onion spiralized
- 1/4 cup fresh basil thinly sliced
For The Croutons:
- 4 slices gluten-free bread cut into cubes
- 4 teaspoons extra-virgin olive oil
- 1/2 teaspoon Italian seasoning
For The Pesto:
- 1/2 cup + 1 tablespoon avocado mashed
- 2 teaspoons fresh garlic minced
- 1/2 teaspoon salt
- pinch pepper
- 1 cup fresh whole basil loosely packed
- 2 tablespoons extra-virgin olive oil
Instructions
- Preheat your oven to 425°F.
- Place the eggs in large pot and cover with 1 inch of water, bring them to a rolling boil. Once boiling, turn off the heat (leave the pan on the burner) and cover with a lid. Let sit for 11-12 minutes. Then, drain the hot water and fill the pot with ice water to prevent the eggs from cooking further.
- While the eggs sit, place the spiralized zucchini noodles in a large sieve over a bowl and sprinkle with a pinch of salt, tossing around. Let them sit, tossing occasionally, so they release some moisture.
- Place the cubed bread in a large bowl and toss with the olive oil. Add in the Italian seasoning and toss to coat.
- Transfer the bread to a large baking sheet in one layer. Bake for 6-7 minutes until golden brown and crunchy.
- While the bread bakes, place the mashed avocado, garlic, salt, and pepper in a small food processor and process, stopping to scrape the sides as necessary, until smooth and creamy. Add in the basil and process until the basil is broken up and mixed into the avocado.
- With the food processor running, stream in the olive oil, processing until well mixed.
- Press out as much moisture from the zucchini noodles as you can and transfer to a large bowl. Add in spiralized red onion, sliced fresh basil, and the avocado pesto and stir until well combined (you may need to cut up a few of the zucchini noodles to help them evenly mix). Peel and dice the eggs and mix them in.
- Toss with the croutons and enjoy.
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