Avocado, Ricotta, White Bean & Basil Pasta Salad



  • 500 g pasta, rigatoni or penne
  • 1 large ripe avocado, peeled, stoned and diced
  • 1x 400 g chickpeas, drained
  • 1x 400 g cannellini beans
  • 30 g fresh basil, chopped, and a few leaves reserved for garnish
  • 200 g fresh ricotta, crumbled.
  • Salt & freshly ground black pepper
For the Avocado Pesto Mayo
  • 1 small ripe avocado, peeled and stoned
  • 30 ml (2 tbsp) basil pesto
  • 30 ml (2 tbsp) lemon avocado oil or fruity olive oil
  • 30 – 45 ml water


  1. Cook the pasta according to instructions on the packet. Drain, refresh in cold water and transfer to a large bowl. Toss the pasta with the avocado, chickpeas, cannellini beans, basil and ricotta. Season with salt and freshly ground pepper.
  2. To make the Avocado Pesto Mayo; combine one small avocado, with the remaining ingredients in a food processor and blend to combine, adding the water a little at a time until the dressing is a smooth pourable consistency.
  3. Serve the salad drizzled with the dressing and garnished with fresh basil leaves.