Vegan Pasta Salad with Avocado
Some salads leave you hungry. This one doesn’t. Creamy avocado, crunchy veggies, and perfectly cooked pasta come together in a dish that actually satisfies. The lemony dressing adds just the right zing, making every bite bright and refreshing. No boring, flavorless vegan food here—this salad is packed with texture, taste, and attitude. It’s quick, nutritious, and so good that even meat-eaters will “accidentally” go back for seconds. Serve it at a barbecue, bring it to a potluck, or eat it straight from the fridge at midnight. Let’s make a salad that doesn’t feel like a punishment.
Vegan Pasta Salad with Avocado
A vibrant, nutrient-packed vegan pasta salad with creamy avocado, crisp vegetables, and a zesty lemon dressing. Simple, fresh, and ridiculously delicious.
Ingredients
- 12 oz pasta rotini or bowtie hold the dressing well
- 1 large avocado diced (because avocado makes everything better)
- 1 cup cherry tomatoes halved (adds a juicy bite)
- ½ cup red bell pepper diced (for crunch and color)
- ½ cup cucumber chopped (because it’s refreshing)
- ¼ cup red onion finely sliced (for a little kick)
- ¼ cup fresh cilantro chopped (or parsley if you’re a cilantro hater)
- ¼ cup extra virgin olive oil go for the good stuff
- 2 tbsp lemon juice adds brightness
- 1 garlic clove minced (essential in life and cooking)
- 1 tsp Dijon mustard secret flavor booster
- ½ tsp salt adjust as needed
- ½ tsp black pepper because seasoning matters
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
- Chop avocado, tomatoes, bell pepper, cucumber, onion, and cilantro while pasta cools.
- Whisk olive oil, lemon juice, mustard, garlic, salt, and black pepper in a small bowl.
- Combine pasta, vegetables, and avocado in a large mixing bowl.
- Pour dressing over the salad and toss well. Taste and adjust seasoning if needed.
- Serve immediately or let it chill for 15 minutes for extra flavor.
Notes
Nutritional Values (Per Serving)
- Calories: 340
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Vitamin C: 25%
- Folate: 20%
- Vitamin K: 18%
- Potassium: 15%
- Magnesium: 10%
Additional Notes & Tips
- Swap avocado for hummus if you want a different kind of creaminess.
- Add chickpeas for extra protein (or just because).
- Let it sit longer for deeper flavors—if you can wait.
- Store leftovers in the fridge for up to 2 days (but good luck with that).
- Sprinkle some toasted nuts or seeds for extra crunch.
