Easy Avocado Pasta Salad
Easy vegan pasta salad with olives, sweet corn, carrot, and fresh dill tossed with homemade creamy avocado dressing. It is filling but still light, can be served as a main meal or as a side dish. It's ready in 15 mins, has no added oil, and can be made gluten-free.
Ingredients
Salad Ingredients
- 2 cups (180 g) small-shaped pasta, regular, whole grain, or gluten-free
- 1 cup (150 g) canned sweet corn
- 1 large (175 g) carrot, shredded
- ½ cup (75 g) olives, deseeded and chopped
- ⅓ cup fresh dill, chopped
Avocado Dressing
- 1 medium (165 g) avocado, peeled and deseeded
- 3 tbsp lemon juice, freshly squeezed
- 1 clove garlic, pressed
- ½ tsp coriander
- ¾ tsp Himalayan salt
- ⅔ cup (160 ml) water
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water.
- Meanwhile, make the avocado dressing. Put the avocado and lemon juice in a bowl and mash with a fork. Then add the other ingredients and stir everything well until creamy. If your avocado isn't perfectly ripe, it's better to add all ingredients for the dressing to a blender and pulse for a minute until smooth.
- In a large bowl combine the cooked pasta, corn, shredded carrot, chopped olives and dill. Pour the dressing into the bowl as well and gently toss to combine.
Notes
- If you are gluten-free, make this Avocado Pasta Salad with gluten-free pasta.
- To make the avocado dressing you can also use a blender. It becomes even more smooth and creamy.
- This salad is easy to customize - add whatever veggies you like or have on hand and it will work fine.
Nutrition
Serving: 4gCalories: 199kcalCarbohydrates: 28gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gSodium: 248mgFiber: 7gSugar: 4g
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