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Vegan Pasta Salad

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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.