This healthy Vegan Vegetable & Avocado Pasta Salad recipe is the perfect creamy summer dish to serve up on a warm day. Protein-rich lentil pasta, along with fresh veggies, gets coated in a luscious avocado sauce, that is packed with greens. It’s a nutritious, delicious, & easy to make vegan pasta recipe that will be a hit!
Creamy & refreshing, while being filling. This healthy Vegan Vegetable & Avocado Pasta Salad recipe is all that and then some.
The star of this pasta salad recipe is the avocado sauce. It’s super thick, lemony, garlicky, and even has some hidden veggies packed in it.
While the outcome is super tasty, it’s efficient to make. All is required is to blend the sauce and toss with the cooked pasta, along with your favorite veggies, to enjoy the perfect warmer weather dish.
Why You’ll Love This Vegan Pasta Salad Recipe
- Quick & Easy: A dish that’s ready in 15 minutes.
- Balanced Meal: With the protein & carbs from the lentil pasta, as well as the creamy avocado pasta sauce, this is a well-rounded meal that’s satisfying & nutritious.
- Great for Meal Prep: This Vegan Avocado Pasta Salad recipe stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.
Ingredients
- Organic Pasta: I love using pasta that is made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
- Organic Vegetables: Customizable, as needed! I used cherry tomatoes, cucumber, red onion, & baby spinach!
- Organic Avocado Sauce: Creamy, citrusy, garlicky, & packed with veggies. It’s the star of this recipe!
- Organic Fresh Herbs & Additions: Basil, fresh lemon, & garlic are essential for this pasta dish!
How To Make
- Cook the Pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta. Return the reserved pasta to the pot. Set aside.
- Avocado Sauce. Add all of the ingredients to a high speed blender or a food processor. Blend until smooth and creamy.
- Combine. In a large mixing bowl, add to cooked pasta, chopped veggies, and the sauce. Toss to combine.
- Serve. Divide between bowls & top with additional fresh basil. Enjoy!
Tips for Making this Vegan Pasta Salad Perfectly
- Organic Noodles: Lentils noodles can be swapped for any kind of pasta noodle that you have on hand!
- Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
- Organic Vegetables: Feel free to add even more veggies & customize!
Storing
As mentioned above, this creamy Vegan Vegetable & Avocado Pasta Salad recipe is perfect for leftovers & meal prep!
Fridge Storage. Transfer to an air-tight glass container in the refrigerator for up to 2 – 3 days.
More Vegan Recipes You’ll Love
- Vegan Greek Pasta Salad
- Vegan BBQ Cauliflower Ranch Pasta Salad
- Vegan Green Protein Pasta
- Vegan Spinach Artichoke Pizza
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
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Vegan Vegetable & Avocado Pasta Salad
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This healthy Vegan Vegetable & Avocado Pasta Salad recipe is the perfect creamy summer dish to serve up on a warm day. Protein-rich lentil pasta, along with fresh veggies, gets coated in a luscious avocado sauce, that is packed with greens. It’s a nutritious, delicious, & easy to make vegan pasta recipe that will be a hit!
Ingredients
Always opt for organic ingredients.
PASTA
- 8 oz. rotini lentil pasta
AVOCADO SAUCE
- 1 large ripe avocado
- 2 tbsp fresh lemon juice
- 1 cup fresh basil
- 1 cup baby spinach
- 2 garlic cloves
- Sea salt & black pepper, to taste
- ¼ cup filtered water, plus more to thin
VEGGIES
- ½ red onion, chopped
- 1 cup cherry tomatoes, halved
- ½ English cucumber, chopped
Instructions
- Cook the Pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta. Return the reserved pasta to the pot. Set aside.
- Avocado Sauce. Add all of the ingredients to a high speed blender or a food processor. Blend until smooth and creamy.
- Combine. In a large mixing bowl, add to cooked pasta, chopped veggies, and the sauce. Toss to combine.
- Serve. Divide between bowls & top with additional fresh basil. Enjoy!
Notes
Organic Noodles: Lentils noodles can be swapped for any kind of pasta noodle that you have on hand!
Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
Organic Vegetables: Feel free to add even more veggies & customize!
Fridge Storage: Transfer to an air-tight glass container in the refrigerator for up to 2 – 3 days.
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