Avocado and Dill Pasta Salad

I have found the dish I want to bring to every potluck from now on.

Except I don’t really go to potlucks. But if I did, I’d bring this always.  So full of vegetables, and the dressing is INSANE (in a good way).

It has been one heck of a week.  On Monday, I turned 28.  There was Chinese food, great friends and so much cake (funfetti with pink frosting, perfect for a 28 year old).

Alyssa and I decided the cake must be magic, because we both had AMAZING runs on Tuesday. She busted out some crazy fast mile repeats, and I did a 6 mile run with 4 tempo miles all under 7:00 min/mile!

We started a space unit at school, and this week the kids made Alka Seltzer rockets. I love my job.

Today I went for my second run of the week (I guess I’m going for quality, not quantity at the moment) and ended up doing 4.5 miles at 7:30 min/mile. It didn’t even feel that hard! I don’t know where this speed came from– or if it will stick around — but I like it.

I just made a few changes to this salad as it was originally written on Ashley’s beautiful blog. I served it over a bed of mixed sprouts, which was heavenly, and I left the sweetener out of the dressing. There are so many little tweaks you can make to personalize it!

Avocado and Dill Pasta Salad


  • 8oz whole wheat or spelt pasta
  • 1 small head broccoli, cut into small florets
  • 12 spears asparagus, cut into 1" lengths
  • 1.5 cups cherry tomatoes, halved
  • 1 red bell pepper, cut into thin 1"-long slices
  • 1/4 cup sunflower seeds
  • 3-4 cups mixed sprouts
  • Dressing
  • 1 avocado
  • 1/4 cup olive oil
  • 2.5 cloves garlic, minced
  • 1/2 cup fresh dill, loosely packed
  • juice of two lemons
  • salt and pepper, to taste


  1. To make the dressing, combine all ingredients in a small blender or food processor and adjust seasonings to taste.
  2. To make the salad, cook the pasta according to package directions. Drain and rinse under plenty of cold running water. Drain well, then place in a large bowl.
  3. Steam the broccoli and asparagus for 2-3 minutes, until just tender. Plunge into ice water to stop cooking, then drain well.
  4. Add to the pasta along with the other vegetables, then toss with about half the dressing, adding more as desired. Serve over sprouts and top with sunflower seeds.

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