Avocado Pasta Salad
Kelly Jensen
This avocado pasta salad is a bright and beautiful bowl of fresh vegetables and a creamy dressing! Loaded with fresh veggies, gluten free macaroni pasta, in a creamy avocado vinaigrette. Vegan, vegetarian, no mayo, and high in fiber and plant protein.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Pasta, Salad
Cuisine American
Servings 8 servings
Calories 302 kcal
For the Pasta Salad 1 lb pasta of choice gluten free 3 carrots diced 1 cucumber diced 1/2 red onion finely diced 1 cup red cabbage shredded 1 cup green cabbage shredded 1/2 cup sweet corn 1/2 cup peas 1 cup cherry tomatoes diced For the Dressing 1 ripe avocado mashed with a fork 2 tablespoons Dijon mustard 2 tablespoons sweet relish 2 tablespoons apple cider vinegar 1/2 teaspoon garlic salt 1 teaspoon Italian seasoning
Cook Mode Prevent your screen from going dark
Cook pasta according to package directions. Drain and set aside to cool.
In a large bowl, add the cooled pasta, carrots, cucumber, red onion, cabbage, corn, peas, and cherry tomatoes.
In a mason jar, add all the dressing ingredients. Seal with an airtight lid and shake well to combine. The dressing should be a thick consistency.
Pour the dressing over the pasta and veggies, and toss to coat. Taste and adjust seasoning as needed. Enjoy!
Calories: 302 kcal Carbohydrates: 55 g Protein: 10 g Fat: 5 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Sodium: 248 mg Potassium: 520 mg Fiber: 6 g Sugar: 7 g Vitamin A: 4256 IU Vitamin C: 24 mg Calcium: 49 mg Iron: 2 mg
Please leave a rating and comment below, let us know what you loved about it!