When you pick an avocado for this recipe, look for one with skin that’s deep, dark green and bumpy. It should also yield when you give it a firm but gentle squeeze. 


Once you’ve found a perfectly ripe avocado, you’re ready to make this simple but satisfying pasta salad. The sauce gets its creaminess from avocado and its kick from fresh basil. Swap out artichoke hearts and cherry tomatoes for asparagus, red bell peppers, zucchini, or whatever veggies you have on hand.



For the Dressing:

  • 1½ cups (360 ml) water

  • 3 (350 g) ripe avocados, peeled, pitted

  • 1 teaspoon dried onion flake

  • ½ teaspoon granulated garlic

  • 10 fresh basil leaves

  • ½ teaspoon kosher salt

For the Salad:

  • 1 pound (454 g) pasta, cooked, cooled

  • ½ (60 g) red onion, sliced thin

  • 1 cup (130 g) cherry tomatoes, cut in half

  • ½ (145 g) cucumber, diced

  • 1 cup (180 g) artichoke hearts, chopped



Step 1: Load Ingredients into Blending Jar

Place ingredients in the Vitamix Immersion Blending Jar or appropriately sized container.



Step 2: Submerge Immersion Blender

Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.



Step 3: Blend for 60 Seconds

Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 60 seconds or until desired consistency is achieved.



Step 4: Combine Sauce & Pasta

Toss the sauce and pasta to combine. Store in an airtight container and refrigerate until ready to serve.