I am not a huge pasta eater (I’m sure that’s not a word), but I really do enjoy a good pasta salad. I remember back in high school when I played basketball in the summer, a couple of the moms used to bring pasta salad that was the bomb. It had cheese, pepperoni, ranch… you know all the good stuff, but also not the healthiest, especially when working towards summer abs like I am. Here is my healthier spin on the traditional pasta salad.


1 box of a pasta alternative (I used Banza which is made from Chickpeas)

2 ripe avocados- diced

1/2 of a purple onion – diced

1 cup cherry tomatoes

1/2 cup chopped basil (I used already chopped basil)

1/2 cup white wine vinegar

1 tbs Italian seasoning

1 cup extra virgin olive oil

1 tsp crushed red pepper flakes

1 tsp garlic salt

pepper to taste


  1. Cook your pasta alternative according to the directions on the box. Drain and cool for at least 20 minutes.

  2. In a large bowl, mix your cooked pasta alternative, avocados, cherry tomatoes, and basil together.

  3. In a smaller bowl, combine white wine vinegar, Italian seasoning, extra virgin olive oil, crushed red pepper flakes, garlic salt and pepper. Whisk together. Once thoroughly whisked together, poor your “dressing” over your pasta in the large bowl.

  4. Mix your pasta carefully with a large spoon until every noodle is covered in your “dressing.”

  5. Serve and enjoy.

The best thing about this pasta is that it’s easy and can be personalized to you. You can add more veggies, you can add spices, you can add protein. I encourage you to make it your own.

Pro Tip: If you are planning on having leftovers, do not add the avocado to the entire dish, just add a portion of the avocado to each serving.

Happy Cooking!