Artichoke Avocado Pasta Salad #MeatlessMonday

Artichoke Avocado Pasta Salad - this salad is full of avocados, artichokes and sweet tomatoes it delivers on flavor big time and of course it is souper easy!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 8 -12 servings
Calories 435kcal
Author Souper Chef Deb from Bowl Me Over


  • 20 oz package pasta
  • 1/4 cup chopped red onion
  • 3 avocados
  • 2 4 oz jar marinaded artichoke hearts
  • 1 cup cherry tomatoes halved
  • 1/2 lemon
  • Dressing
  • 1/4 cup Juice from artichokes
  • 2 tablespoons honey
  • 1/4 cup Dijon mustard I used whole grain Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon coriander
  • 1/4 teaspoon pepper
  • 1/2 lemon


  • Cook the pasta according to package directions to al dente. Drain well and allow to cool completely.
  • Combine all of the dressing ingredients, including the juice from half a lemon. Set aside.
  • Chop the veggies - drain the artichokes and chop reserving a 1/4 cup of the juice for the dressing. After chopping the avocado, squeeze the lemon over the avocados, this will prevent them from turning brown.
  • Combine the chopped vegetables and the pasta, add about half of the dressing and mix together well. Reserve the remaining dressing and add it to the salad directly before servings. This salad is best when served immediately, but the pasta and all of the vegetables (except the avocados) can be chopped ahead of time, just wait until you're ready to serve before adding the dressing to the salad.


Calories: 435kcal | Carbohydrates: 67g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Sodium: 326mg | Potassium: 593mg | Fiber: 8g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 23.5mg | Calcium: 38mg | Iron: 1.8mg