Avocado Pasta Salad
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.
Servings: 8 servings
Calories: 302kcal
Cost: $3
Ingredients
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
Instructions
- 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!
Nutrition
Calories: 302kcal | Carbohydrates: 55g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 248mg | Potassium: 520mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4256IU | Vitamin C: 24mg | Calcium: 49mg | Iron: 2mg