Strawberry Basil Pasta Salad

5 from 1 vote

This Strawberry Basil Pasta Salad is part of the Five to Thrive series — five research-backed ingredients that may help reduce your risk of dementia packed into one vibrant, creamy, summer pasta salad. A blended strawberry basil sauce, cannellini beans, fresh spinach, avocado, and walnuts — simple, stunning, and your brain will thank you!

Prep Time10

Cook Time20

Course: Lunch/Dinner

Servings:

Calories: 342kcal

Author: Allie Petersen

Ingredients

12 oz rotini or any short-cut pasta
1 cup thinly sliced strawberries (half a pint)
1 medium-large avocado cubed (1-2 inch pieces)
2-3 cups fresh spinach or massaged baby kale
1 cup halved cherry tomatoes
15 oz can of canellini beans drained and rinsed

Strawberry Basil Dressing

1 cup halved strawberries (half a pint)
1/2 cup fresh basil leaves packed
1 handful fresh raspberries (optional- will brighten color of the dressing, see notes)
2 cloves garlic
1/2 cup grated parmesan (I used a dairy-free version)
1/4 cup raw walnuts
1/4 cup extra virgin olive oil (high quality recommended)
1 tbsp fresh lemon juice
1/2-3/4 tsp salt more to taste
1/8 tsp freshly ground black pepper

Topping Options

1/4-1/3 cup basil (chiffonade)
extra parmesan to your liking

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook 12 oz rotini (or noodle of choice) according to package directions. Drain and rinse under cold water to stop the cooking and cool the pasta down. Set aside.
Make the strawberry basil sauce: Add the halved strawberries, fresh basil, garlic, parmesan, walnuts, lemon juice, and olive oil to a food processor or blender. Season with salt and pepper. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if needed.
💡 Tip: If your sauce is looking a little brown or dull from the basil, toss in a small handful of fresh raspberries and blend again. It brightens the color beautifully and adds a subtle tartness that works really well with the strawberries. This is totally optional.
Combine pasta and sauce: Add the cooled pasta to a large mixing bowl. Pour the strawberry basil sauce over the pasta and toss well to coat evenly.
Add the remaining ingredients: Fold in the cannellini beans, halved cherry tomatoes, sliced strawberries, fresh spinach, and extra basil. Sprinkle in more parmesan to your liking. Add the cubed avocado last and gently fold in so it doesn't get mashed.
💡 Tip: Save a few slices of strawberry, a sprinkle of parmesan, and a few pieces of avocado to place on top right before serving - it makes the presentation look gorgeous!
Chill and serve: Serve immediately at room temperature, or refrigerate for 30 minutes for a cold pasta salad.
💡Tips: If making ahead, hold off on adding the avocado until just before serving to prevent browning. If making for meal prep, I recommend adding your avocado individually each day you enjoy it.

Notes

Notes/Tips:

I have enjoyed this as a main meal because it is PACKED with protein if you use chickpea pasta. This also makes for a great side dish.
Pasta choice: I used chickpea rotini for this recipe because it's higher in protein and naturally gluten-free — a great bonus! That said, chickpea pasta does have a slightly different texture and flavor than regular pasta that not everyone loves. If you're making this for a crowd or bringing it to a party, I'd recommend sticking with regular rotini to play it safe. For everyday cooking at home though, I love the chickpea version!
Make it dairy-free: I used a dairy-free parmesan in the sauce and honestly couldn't tell the difference. Violife and Follow Your Heart both work great here.
Don't skip the lemon juice: It keeps the sauce bright and prevents it from oxidizing and turning brown. If your sauce still looks dull, remember the raspberry trick!
Avocado tip: Add the avocado last and gently fold it in — don't toss aggressively or it will get mashed into the pasta. And always save some pieces for the top for garnish!
Serving temperature: This salad is delicious both at room temperature and cold. If serving at a cookout or party, I'd recommend chilling it for at least 30 minutes first.
Storing leftovers: Store in an airtight container in the fridge for up to 3 days. Keep in mind the avocado will brown over time — if making ahead, store the avocado separately and add just before serving.
Meal prep friendly: The sauce can be made up to 3 days ahead and stored in a sealed jar in the fridge. Cook the pasta ahead of time and store separately, then toss everything together when ready to serve.

Nutrition