Appetizer

Vegan Pasta Salad Recipe

Rating 5.0
| 0
ingredients
16
steps
7
time
30m
This vegan pasta salad is a bright and quick dish that is reminiscent of summer. It will have you maxing and relaxing all cool no matter what it looks like outside.
time
30m
ingredients
16
yield
4 servings
Servings:
4
For the Vegan Pasta Salad
1 cup(s)
dried chickpea pasta
1 tblsp
olive oil
1/2 cup(s)
chopped zucchini
1/2 cup(s)
chopped bell peppers
1/2 cup(s)
chopped fennel
1/2 cup(s)
halved grape tomatoes
salt and pepper, to taste
1
batch of avocado dressing, see below
For the Avocado Dressing
1
ripe avocado
1
lemon, juiced
1 tblsp
nutritional yeast
1 tblsp
fresh basil
1 tblsp
fresh thyme
1 tblsp
fresh chives
salt and pepper, to taste
1/4 cup(s)
non-dairy milk
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Step 1

Measure and prep all ingredients.

Step 2

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.

Step 3

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.)

Step 4

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.

Step 5

Slowly drizzle in non-dairy milk until it becomes a smooth, creamy consistency.

Step 6

Toss the reserved pasta with the grilled vegetables and avocado dressing.

Step 7

The vegan pasta salad can be served warm or cool. Enjoy!


Notes:

  • 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.

Nutrition Per Serving
View All
CALORIES
251
FAT
11.8 g
PROTEIN
8 g
CARBS
31.6 g
Chef Jenn
Chef Jenn is classically trained chef specializing in plant-based cuisine who brings nearly 15 years of professional experience to the table. Since graduating from culinary school, she has spent time honing her craft in Australia, Italy and in the U.S., including in Michelin-starred restaurants in New York City. Chef Jenn is now a freelance personal chef offering everything from catering services to cooking classes and beyond.

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