Macaroni Salad with Creamy Avocado Dressing

This macaroni salad with creamy avocado dressing puts a fresh, healthy spin on the classic picnic favorite. Instead of traditional mayonnaise, ripe avocados create a luxuriously smooth and naturally green dressing that’s packed with good fats and vibrant flavor. This easy side dish comes together in just 25 minutes and offers a lighter alternative that doesn’t sacrifice any of the creamy satisfaction you crave.

Recipe Details

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 8
Difficulty: Easy

Ingredients

For the Macaroni Salad:

• 1 lb elbow macaroni or small shell pasta
• 1 tablespoon kosher salt (for pasta water)
• 1 medium red bell pepper, diced (about 1 cup)
• 1 medium cucumber, peeled and diced (about 1 cup)
• 1/2 medium red onion, finely diced (about 1/2 cup)
• 2 celery stalks, diced (about 1/2 cup)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh chives, chopped
• 2 tablespoons fresh dill, chopped

For the Creamy Avocado Dressing:

• 2 large ripe avocados, pitted and peeled
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 2-3 tablespoons cold water (as needed)

Instructions

1. Cook the pasta: Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt, then add macaroni. Cook according to package directions until al dente, typically 8-10 minutes. The pasta should be tender but still have a slight bite.
2. Prepare ice bath: While pasta cooks, fill a large bowl with ice water. This will stop the cooking process and keep your macaroni salad from becoming mushy.
3. Shock and drain: Drain cooked pasta immediately and plunge into the ice water bath for 2 minutes. Drain thoroughly and shake off excess water. Set aside to cool completely while preparing other ingredients.
4. Prep vegetables: Dice red bell pepper, cucumber, red onion, and celery into uniform pieces about 1/4-inch in size. Halve cherry tomatoes and chop fresh herbs. Consistent sizing ensures even distribution and better texture in every bite.
5. Make avocado dressing: In a food processor or high-speed blender, combine avocados, lemon juice, olive oil, minced garlic, Dijon mustard, salt, pepper, and smoked paprika. Process until completely smooth and creamy, about 1-2 minutes.
6. Adjust dressing consistency: With processor running, slowly add cold water 1 tablespoon at a time until dressing reaches a pourable but still thick consistency. It should coat the back of a spoon but flow easily when stirred.
7. Taste and adjust: Stop processor and taste dressing. Add more lemon juice for brightness, salt for flavor depth, or pepper for heat as needed. The dressing should be well-balanced with a tangy, garlicky flavor.
8. Combine ingredients: In a large serving bowl, combine cooled pasta, diced vegetables, and fresh herbs. Pour three-quarters of the avocado dressing over the mixture and toss gently with a large spoon or tongs.
9. Final assembly: Add remaining dressing gradually until pasta and vegetables are evenly coated but not swimming in dressing. The salad should look creamy and well-dressed without excess pooling at the bottom.
10. Chill and serve: Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Give the macaroni salad with creamy avocado dressing a final stir before presenting.

Tips for Success

Avocado selection: Choose avocados that yield slightly to gentle pressure but aren’t mushy. Overripe avocados will make your dressing too watery, while underripe ones won’t blend smoothly.

Pasta cooling technique: Don’t skip the ice bath step. Hot pasta will wilt your vegetables and cause the avocado dressing to break down, resulting in a less appealing texture and color.

Preventing browning: The lemon juice in this recipe naturally prevents the avocado from browning, but make the dressing just before assembling for the brightest green color.

Salt timing: Salt the pasta water generously, but wait to season the finished salad until after mixing. The vegetables will release some moisture, which can dilute seasoning added too early.

Recipe Variations

Protein additions: Transform this into a main dish by adding diced rotisserie chicken, cooked shrimp, or crumbled bacon. About 2 cups of protein works perfectly for this quantity.

Mediterranean style: Replace dill with fresh basil, add kalamata olives and crumbled feta cheese, and include diced sun-dried tomatoes for a Greek-inspired twist.

Spicy version: Add 1-2 finely minced jalapeños to the dressing along with a pinch of cayenne pepper for those who enjoy heat with their creamy avocado flavors.

Vegan boost: This recipe is naturally vegan, but you can enhance it with nutritional yeast in the dressing for extra umami depth.

Storage Instructions

Store your macaroni salad with creamy avocado dressing in an airtight container in the refrigerator for up to 2 days. The avocado dressing may darken slightly over time, which is normal and doesn’t affect flavor.

Give the salad a gentle stir before serving leftovers, as the dressing may separate slightly. If the mixture seems dry after storage, add a tablespoon of lemon juice and olive oil to refresh the flavors and texture.

For best results, consume within 24 hours when the avocado dressing maintains its brightest color and optimal texture.

Nutritional Highlights

This healthier take on macaroni salad provides heart-healthy monounsaturated fats from avocados while eliminating the saturated fats found in traditional mayonnaise-based versions. Avocados contribute potassium, fiber, and vitamins K, C, and E to your meal.

The colorful vegetables add antioxidants and fiber, while fresh herbs provide additional vitamins and minerals. Each serving delivers approximately 280 calories with 12 grams of healthy fats.

Make-Ahead Strategy

You can prepare components of this macaroni salad with creamy avocado dressing up to one day ahead. Cook pasta and prep vegetables, storing them separately in the refrigerator. Make the avocado dressing the morning of serving for optimal color and flavor.

This approach works perfectly for potlucks and meal prep, allowing you to assemble everything quickly when ready to serve.

Serving Suggestions

This versatile macaroni salad with creamy avocado dressing shines at summer barbecues, picnics, and potluck dinners. Serve alongside grilled chicken, fish, or burgers for a complete meal. It also pairs beautifully with other picnic favorites like coleslaw and potato salad.

For a light lunch, serve smaller portions with crusty bread or pita chips. The creamy avocado base makes it substantial enough to enjoy as a vegetarian main dish when paired with a simple green salad.

Try experimenting with different pasta shapes or adding your favorite seasonal vegetables. This recipe adapts beautifully to your preferences while maintaining that signature creamy, fresh flavor that makes it special.