Dairy-Free Avocado Pasta Salad
A creamy, high-protein vegan pasta salad with a rich avocado dressing, chickpeas, and fresh vegetables. Ready in 20 minutes!
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook/Blended
- Cuisine: American
- Diet: Vegan, Vegetarian, Dairy-Free
Ingredients
Scale
2 very ripe avocados
7 fl oz water
2 garlic cloves
2 tbsp prepared horseradish (e.g., Keens brand)
2 tsp dried dill
1 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice
9 oz rotini pasta (e.g., Barilla)
14 oz chickpeas, cooked & rinsed
1 large cucumber, diced
1 red bell pepper, diced
1/4 red onion, minced
3 celery stalks, finely sliced
8 oz cherry tomatoes, halved
Nutritional yeast, for garnish
Fresh parsley, chopped, for garnish
Instructions
- Cook pasta according to package directions until al dente. Drain, rinse with cool water, and set aside.
- While pasta cooks, dice the cucumber and bell pepper, slice the celery, halve the tomatoes, and mince the red onion.
- In a blender, combine avocado, water, garlic, horseradish, dill, salt, pepper, and lemon juice. Blend until completely smooth.
- In a large bowl, combine the cooled pasta, chickpeas, and all prepared vegetables.
- Pour the avocado dressing over the pasta mixture and toss gently until everything is evenly coated.
- Garnish with a sprinkle of nutritional yeast and fresh parsley before serving.
Notes
- For best meal prep, store in an airtight container in the fridge for up to 3 days.
- The lemon juice in the dressing helps prevent avocado browning.
- Add a splash of water or more lemon juice if the dressing thickens upon storage.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 485
- Sugar: 9
- Sodium: 720
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 68
- Fiber: 15
- Protein: 15
- Cholesterol: 0
Find it online: https://cleanvegankitchen.com/dairy-free-avocado-pasta-salad/