Avocado Pasta Salad
This gluten-free, vegan 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 sure to please vegans and omnivores alike. Perfect for cookouts, potlucks, picnics and parties!
Servings 5 -6
FOR THE DRESSING
- 2 cups baby arugula
- 1 1/2 medium avocados, peeled
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp chopped shallot
- 1/2 tsp fine sea salt or kosher salt
- 1/4 tsp freshly ground black pepper
Cook pasta according to package directions.
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.
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.
Calories: 350kcal | Carbohydrates: 52g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Fiber: 9g