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Vegan Pasta Salad with Avocado, fresh vegetables, and colorful ingredients

Vegan Pasta Salad with Avocado

A nourishing Vegan Pasta Salad with creamy avocados and fresh vegetables, blending healthy fats, fiber, and vibrant flavors for a satisfying meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Mediterranean, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz penne pasta or another short pasta like fusilli or farfalle
  • 2 pieces ripe avocados, diced for creamy texture and healthy fats
  • 1 cup cherry tomatoes, halved adds bright acidity and vitamin C
  • 1 cup cucumber, diced for hydration and crunch
  • ½ cup red onion, thinly sliced use less if you prefer a milder flavor
  • ½ cup fresh basil or parsley, chopped fresh herbs add flavor and antioxidants
  • 3 tbsp freshly squeezed lemon juice to prevent avocado browning
  • 3 tbsp extra virgin olive oil for healthy fats
  • to taste salt and pepper simple seasoning
Optional Add-Ons
  • 1 cup cooked chickpeas adds protein and fiber
  • ¼–½ cup toasted nuts or seeds pine nuts, pumpkin seeds, or chopped almonds
  • 1 cup diced bell peppers for extra color and crunch
  • a sprinkle nutritional yeast for a nutty, cheesy flavor
  • a few olives or capers for a briny contrast
  • a pinch red pepper flakes for heat

Method
 

Cook the Pasta
  1. Bring a large pot of water to a rolling boil and add a generous pinch of salt.
  2. Add the penne and cook according to package instructions until al dente.
  3. Drain the pasta in a colander and rinse under cold water to stop cooking.
  4. Tip: If you want slightly firmer pasta, shock it in ice water briefly.
Prepare the Veggies
  1. Dice the avocados and toss in lemon juice.
  2. Halve the cherry tomatoes and dice the cucumber.
  3. Thinly slice the red onion.
  4. Chop the fresh herbs.
Whisk the Dressing
  1. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Combine Ingredients
  1. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, and onion.
  2. Fold in the herbs and avocado gently, then pour the dressing over everything.
Taste and Adjust Seasoning
  1. Taste and tweak seasoning as needed.
  2. Add a splash more olive oil or pasta cooking water if dry.
Serve or Chill
  1. Serve immediately or chill for 20-30 minutes to let flavors meld.

Notes

This salad can be made ahead of time. Store in an airtight container for 2-3 days. Add lemon juice to avocado to keep it fresh.