Vegan Pasta Salad

What could be better than a refreshing bowl of Vegan Pasta Salad on a warm spring day? I remember the first time I made this dish; it was a sunny afternoon, and I wanted something light and colorful to enjoy on the patio. The vibrant greens and yellows of the vegetables combined with the creamy dressing made it a feast for the eyes and the taste buds. Every bite is a delightful experience, with the roasted asparagus and zucchini adding a wonderful texture that contrasts beautifully with the smooth avocado dressing. It’s not just a salad; it’s a celebration of flavors that brings the essence of spring right to your table.

Everything You Need for Vegan Pasta Salad

The ingredients for this Vegan Pasta Salad work together beautifully to create a dish that’s not only delicious but also nutritious. The key players include fresh vegetables, creamy avocado, and gemelli pasta, all coming together to form a vibrant and satisfying salad. Each ingredient contributes its unique flavor and texture, making this salad a delightful medley of tastes.

• 1/2 bunch asparagus, trimmed: Bright and crisp, asparagus adds a lovely crunch and nutrients to this salad.
• 1 large zucchini or yellow squash, cut in half lengthwise and then crosswise into 1/4-inch pieces: These vegetables bring their mild flavor and tender texture when roasted.
• 1/2 tbsp olive oil: A staple for roasting, it helps enhance the natural flavors of the vegetables.
• 1 pinch sea salt: A little salt elevates the taste of all the ingredients.
• 1 ripe avocado, pitted: Creamy and rich, avocado serves as the base for the dressing.
• 1 cup fresh basil leaves, plus more for garnish: Fresh basil adds a fragrant aroma and a burst of flavor.
• 1/4 cup toasted pumpkin seeds, or pine nuts: For an added crunch and a nutty flavor, these seeds are perfect.
• 1-2 cloves minced garlic: Garlic provides depth and richness to the dressing.
• 1 1/2 tablespoons fresh lemon juice, or 1/2 lemon, juiced: Lemon juice brightens the flavors and adds a zing.
• 2 tbsp olive oil: Used in the dressing for smooth consistency and flavor.
• 1/2 tsp sea salt, plus more to taste: Adjusts the seasoning of the dressing to perfection.
• 1/4 tsp black pepper: Adds a hint of spice to the overall flavor.
• 8 oz gemelli or fusilli pasta, cooked according to package instructions: The pasta is the hearty base of this salad, providing texture and substance.
• 1 cup cherry tomatoes, cut in half: Sweet and juicy, these tomatoes complete the salad.
• 1/2 ripe avocado, pitted and cubed: Extra avocado adds more creaminess and richness.

Making Vegan Pasta Salad

Making this Vegan Pasta Salad is an enjoyable process that results in a colorful and tasty dish. Follow these steps to create a refreshing salad that’s perfect for any occasion.

1. Preheat your broiler to 500°F. This high temperature will help to quickly roast the vegetables, enhancing their flavors.
2. Toss the asparagus and zucchini with 1 tablespoon of olive oil and a pinch of sea salt in a large mixing bowl until everything is well coated. This will ensure the vegetables cook evenly.
3. Spread the seasoned vegetables onto a large rimmed baking sheet in an even layer. This allows for proper roasting and prevents them from steaming.
4. Broil the vegetables for about 10 minutes, stirring them halfway through. You’re looking for them to become tender and golden brown on the edges, which will bring out their natural sweetness.
5. While the vegetables are broiling, grab a food processor and add the pitted avocado, fresh basil leaves, pumpkin seeds, minced garlic, lemon juice, olive oil, sea salt, and black pepper. Blend the mixture until it’s creamy and smooth. If it’s too thick, you can add a bit of water or more oil to thin it out.
6. Once your vegetables are done broiling, remove them from the oven and let them cool for a few moments. Meanwhile, take your cooled gemelli pasta and place it in a large bowl.
7. Pour the avocado dressing over the cooled pasta and toss to coat evenly. Gently fold in the roasted vegetables, cherry tomatoes, and the remaining cubed avocado. This ensures that every bite of pasta is coated in that delicious creamy dressing.
8. To serve, garnish with some fresh basil leaves and a sprinkle of cracked black pepper on top. This adds a beautiful touch and extra flavor!
9. Enjoy your Vegan Pasta Salad right away or chill it in the refrigerator for a few hours for a refreshing dish that’s even better!

Making Adjustments

One of the great things about this Vegan Pasta Salad is how easily it can be adapted to suit your taste. Here are some tips for adjusting the recipe to your liking:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. The flavors continue to meld as it sits.
• Freezing: While it’s best enjoyed fresh, you can freeze the pasta salad without the dressing for up to a month. Thaw and add fresh dressing before serving.
• Pairing: This salad pairs beautifully with grilled vegetables or your favorite vegan protein for a complete meal.
• Vegetable variations: Don’t hesitate to add in or replace vegetables according to what you have on hand; bell peppers or spinach work well too!
• Enhancing flavors: Experiment with spices and herbs like oregano or dill for an extra flavor boost.

Serve This Vegan Pasta Salad With

This Vegan Pasta Salad is versatile and perfect for various occasions. Here are some ideas on how to serve it:

• As a refreshing lunch: Enjoy it alone or paired with a slice of crusty bread.
• Picnic favorite: Pack it for a picnic; it holds up well at room temperature.
• Potluck dish: Bring it to gatherings; its vibrant colors and flavors appeal to everyone.
• Coffee date: Serve it as a light meal during brunch with friends, alongside fresh fruit.
• Meal prep: Portion it out for easy grab-and-go meals throughout the week.

FAQ

Conclusion

The Vegan Pasta Salad is a vibrant and nutritious dish that celebrates the flavors of fresh vegetables. With its creamy dressing and hearty pasta, it’s sure to become a favorite at your table. I encourage you to whip it up for your next meal or gathering; it’s quick, easy, and always satisfying.

Vegan Pasta Salad

The perfect dish for warm days, Vegan Pasta Salad is a colorful and refreshing combination of vegetables, pasta, and creamy dressing. Packed with flavors and nutrients, it’s an easy weeknight dinner that everyone will love. Make it tonight for a delightful meal!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 bunch asparagus trimmed
• 1 large zucchini or yellow squash cut in half lengthwise and then crosswise into 1/4-inch pieces
• 1/2 tbsp olive oil
• 1 pinch sea salt
• 1 ripe avocado pitted
• 1 cup fresh basil leaves plus more for garnish
• 1/4 cup toasted pumpkin seeds or pine nuts
• 1-2 cloves minced garlic
• 1 1/2 tablespoons fresh lemon juice or 1/2 lemon, juiced
• 2 tbsp olive oil
• 1/2 tsp sea salt plus more to taste
• 1/4 tsp black pepper
• 8 oz gemelli or fusilli pasta cooked according to package instructions in heavily salted water, strained, rinsed with cool water, and cooled
• 1 cup cherry tomatoes cut in half
• 1/2 ripe avocado pitted and cubed

Equipment

• Mixing Bowl
• Baking Sheet
• Blender
• Wooden Spoon
• Food Processor

Method

 

1. Preheat the broiler to 500°F. Toss the asparagus and zucchini with 1 tablespoon of olive oil and a pinch of sea salt in a mixing bowl until combined. Spread the vegetables onto a large rimmed baking sheet.
2. Broil the vegetables for 10 minutes, stirring them as they roast, or until tender and golden brown on the edges.
3. Add the pitted avocado, basil leaves, pumpkin seeds, garlic, lemon juice, olive oil, salt, and pepper to the bowl of a food processor. Blend until creamy. If desired, add water or more oil to thin the dressing or season to taste with more salt.
4. Toss the avocado dressing with the cooled pasta. Gently fold in the roasted veggies, tomatoes, and remaining cubed avocado. Garnish the salad with fresh basil leaves and cracked black pepper and serve.

Notes

• Cook the pasta al dente: This means cooking it just until it’s firm, giving it the perfect texture. Overcooking can make it mushy.
• Cool pasta completely: Rinse it under cold water immediately after cooking to stop the cooking process.
• Grill veggies for added flavor: If you prefer a smoky taste, feel free to grill the zucchini and asparagus instead of broiling.
• Adjust the dressing: Feel free to add more lemon juice or a splash of water to get the dressing to the consistency you prefer.
• Enjoy it cold: This salad can be served right after making it or chilled in the refrigerator for a few hours, enhancing the flavors.

Previous PostNo Bake Peanut Butter Bars

Next Post Creamy Chicken Couscous Soup

Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!