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.