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Measure and prep all ingredients.
Bring a medium pot of salted water to a boil. Add the chickpea pasta and cook according to the packaging. Strain and rinse the pasta with cool water once it's done cooking.
Preheat a stovetop or charcoal grill and lightly oil with olive oil. Place the zucchini, bell peppers, fennel and tomatoes on the grill. Lightly mark the vegetables on both sides and cook until crisp-tender. Set aside. (See notes.)
In the bowl of a blender or a food processor, add the avocado, lemon juice, nutritional yeast, basil, thyme, chives, salt and pepper. Blend until combined.
Slowly drizzle in non-dairy milk until it becomes a smooth, creamy consistency.
Toss the reserved pasta with the grilled vegetables and avocado dressing.
The vegan pasta salad can be served warm or cool. Enjoy!
- If a grill is not available, roast the vegetables for 15-20 minutes in the oven at 375°F.
- For a sweet crunch, grill an ear of corn and slice off the kernels to mix in another charred flavor to your pasta salad.