Creamy Avocado Macaroni Salad
Lay off the mayo with some heart healthy avocado! Try my
new recipe for this Creamy Avocado Macaroni Salad at your
Hold the Mayo…
When it comes to our favorite side dishes at summer cookouts, we mostly think of creamy coleslaw, potato salad, and pasta salads. These rich and tasty sides are usually sneakily loaded with mayonnaise. Instead of filling up on healthy fats or protein, we are piling on too much of this decadent condiment. Don’t get me wrong–they are quite delicious paired with a juicy grilled burger (or in my case a veggie or salmon burger).
I am also not against mayonnaise as I use it in homemade tuna salad or my favorite sushi rolls. Excessive amounts, however, lead to much more fat and calories than in the recommended one tablespoon serving. Just one serving provides about 100 calories and 10 grams of fat. Not the end of the world, but most cole slaw and pasta salads are using way more than this. Some recipes call for at least a half cup to one cup of mayonnaise in their recipes! To modify this pasta side favorite, I figured I would try the creamy and rich flavors of avocados!
Recipe for Avocado Macaroni Salad
This pasta salad makes an excellent side dish to your favorite burger, but it is also just as tasty for a weekday lunch or dinner. Pair it with a side salad or your favorite vegetable for a well-balanced summer meal. If pasta salad is not your favorite, try substituting mayonnaise for the avocado dressing in a potato salad or cole slaw. And if avocados are not your favorite for this pasta salad, anoter great mayo substitute is plain yogurt.
Have any leftovers? Keep it in a sealed container in the refrigerator for up to 3 days. This pasta salad is likely not the best for freezing due to the avocados ripeness. For a debate on freezing avocados read this article from Food 52 here. Compared to my favorite avocado brownies recipe I created this year, these treats can be frozen. Since the avocados were cooked in the batter, the taste and texture was not affected.
Lastly, I’d like to thank two special people for this recipe. First thank you is to my dear friend, Juliette, for her generous gift of these gorgeous plates from Italy. These adorable plates have been very useful for my cooking adventures! Also, my wonderful mother-in-law, Elise, for being my “sous chef” and taste tester in the kitchen while we developed this avocado macaroni salad!
Hoping everyone is enjoying their summer cookouts this season with lots of fun and delicious seasonal produce!
- 8 ounces macaroni pasta, uncooked
- 2 celery stalks (about 1 cup), finely chopped
- 2 large carrots, peeled and finely chopped
- 1 cup green peas, thawed if frozen
- 1 scallion, sliced
- 1/4 cup fresh dill, chopped
- 2 cloves garlic, peeled
- 1 small shallot, peeled and largely chopped
- 1 medium avocado, peeled
- 1 tablespoon lemon juice
- In a large pot, bring salted water to boiling. Add the pasta and cook until al dente (or according to package instructions). Remove from heat, drain, and set aside.
- In a large food processor, combine the garlic, shallot, avocado, and lemon juice. Set aside.
- In a large mixing bowl, stir together the pasta, avocado mixture, vegetables, and dill.