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Vegan Pasta Salad
This vibrant Vegan Pasta Salad is the perfect summer dish. It is packed with tender gemelli or fusilli pasta, roasted veggies, juicy tomatoes, and a creamy homemade avocado dressing. Great for picnics, outdoor gatherings, or ready-made meals!
Servings: 4 -6
Ingredients
Roasted Vegetables
Avocado Dressing
- 1 ripe avocado pitted
- 1 cup fresh basil leaves plus more for garnish
- ¼ cup toasted pumpkin seeds or pine nuts
- 1-2 cloves minced garlic
- 1 1/2 tablespoons fresh lemon juice or 1/2 lemon, juiced
- 2 tbsp olive oil
- ½ tsp sea salt plus more to taste
- ¼ tsp black pepper
Vegan Pasta Salad
- 8 oz gemelli or fusilli pasta cooked according to package instructions in heavily salted water, strained, rinsed with cool water, and cooled
- 1 cup cherry tomatoes cut in half
- 1/2 ripe avocado pitted and cubed
Instructions
- Preheat the broiler to 500°F. Toss the asparagus and zucchini with 1 tablespoon of olive oil and a pinch of sea salt in a mixing bowl until combined. Spread the vegetables onto a large rimmed baking sheet
- Broil the vegetables for 10 minutes, stirring them as they roast, or until tender and golden brown on the edges.
- Add the pitted avocado, basil leaves, pumpkin seeds, garlic, lemon juice, olive oil, salt, and pepper to the bowl of a food processor. Blend until creamy. If desired, add water or more oil to thin the dressing or season to taste with more salt.
- Toss the avocado dressing with the cooled pasta. Gently fold in the roasted veggies, tomatoes, and remaining cubed avocado. Garnish the salad with fresh basil leaves and cracked black pepper and serve.
Notes
Storage Directions
Transfer leftovers to an airtight container and store in the refrigerator for up to 2-3 days. Enjoy leftovers cold straight from the fridge or allow to sit at room temperature for 10-15 minutes before serving.
Recipe Pro-Tips
- Cook the pasta al dente. For the best vegan pasta salad texture, boil the fusilli noodles according to the package instructions in heavily salted water until they are firm This gives the pasta the perfect biteable texture and prevents it from becoming mushy.
- Cool pasta completely. After cooking the noodles, rinse them under cold water to stop the cooking process and quickly cool them. Ensure the fusilli is completely cooled before adding to the other ingredients for the freshest pasta salad with avocado.
- Grill Veggies. If preferred, fire up the grill to cook the squash and asparagus instead of roasting in the oven. This will add a tasty, charred depth of flavor to the pasta salad!
- Adjust the taste and texture of the dressing. If desired, add water or more oil to thin the dressing or season to taste with more salt, pepper, or lemon juice as desired.
- Gradually add the dressing. Be careful not to overdress the roasted vegetable pasta salad or it can come too heavy and soggy. Start by adding a portion, then toss to coat. Add more dressing as needed.
- Enjoy at room temperature or chilled. This recipe can be served right when it’s prepared at room temperature, or chilled in the refrigerator for a delicious cold vegan pasta salad.