This avocado pasta salad features a creamy arugula-avocado dressing in place of mayonnaise for a flavor-packed side dish without any added oils! This nutritious and unique pasta salad is naturally vegan and can easily be made gluten-free. Perfect for cookouts, potlucks, picnics and parties!
While the pasta is cooking, make the dressing. Add all of the dressing ingredients to a high-powered blender and blend on high until well-combined and creamy.
When the pasta is done, drain in a colander and rinse under cold water. Stir the pasta so that the additional water drains as well. Allow to stand about 1-2 minutes.
Add the pasta to a large mixing bowl. Add the dressing and stir to combine.
Mix in tomatoes and cannellini beans.
Stir in parsley, salt and pepper.
Fold in diced avocado.
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Notes
* I used Jovial brown rice shells but you can use your favorite brand/shape (gluten-free or traditional). If using a lentil- or chickpea-based pasta, I recommend one made with a blend of ingredients such as Bionaturae or Banza. I've found that the ones with lentils or chickpeas as the only ingredient are too hard and do not fare well in this dish. Of course, if you are not avoiding gluten, feel free to use a wheat-based pasta if desired.Store leftover pasta salad in an airtight container in the refrigerator for up to 2 days.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.Nutrition was calculated using Jovial brown rice pasta shells.