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overhead of pasta salad in a white bowl with garnish around it.
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Avocado Pasta Salad

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!
Course Side Dish
Cuisine American, Gluten-Free, Vegan
Keyword avocado, dairy-free, gluten free, oil free, pasta, pasta salad, vegan, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 -6
Calories 350kcal

Ingredients

FOR THE PASTA SALAD

  • 8 oz pasta (GF if needed; *see notes below)
  • ¾ cup grape tomatoes, sliced lengthwise
  • 1 cup canned cannellini beans, drained and rinsed
  • 2 tablespoon chopped parsley
  • fine sea salt to taste
  • freshly ground black pepper to taste
  • ½ of a medium avocado, peeled and diced

FOR THE DRESSING

  • 2 cups baby arugula
  • 1 ½ medium avocados, peeled
  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoon chopped shallot
  • ½ teaspoon fine sea salt or kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  • 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.

Video

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 Modern Table 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.

Nutrition

Calories: 350kcal | Carbohydrates: 52g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Fiber: 9g