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–+ servings
Vegan pasta salad with avocado dressing served in a handmade ceramic white bowl with two spoons on the side.
5 from 2 votes

Summer Vegan Pasta Salad

By Zerrin & Yusuf
Light and refreshing vegan pasta salad that you can enjoy during summer.
Yields: 6
PRINT PIN
PREP 5 minutes
COOK 10 minutes

INGREDIENTS
  

  • 2 cups pasta
  • 1 and ½ cups cucumber chopped
  • ½ cup fresh dill chopped
  • ½ cup red bell pepper chopped
  • 1 avocado chopped
  • ¼ cup onion chopped
  • ¼ cup sunflower seeds
  • ¼ teaspoon salt
  • ½ cup Avocado Dressing
  • ½ cup cherry tomatoes sliced

INSTRUCTIONS
 

  • Cook the pasta according to package instructions. Set aside to cool or run it under cold water so that it cools faster.
  • In a large bowl, mix together the cucumber, fresh dill, red bell pepper, avocado and onion. Add in the cooked and cooled pasta. Sprinkle sunflower seeds and salt.
  • Pour the avocado dressing over it and stir until fully combined and everything in the bowl is well coated with the dressing.
  • Garnish with cherry tomato slices.

NOTES

If you’d like your pasta salad more creamy, you can add more avocado dressing.

NUTRITION

Calories: 367kcalCarbohydrates: 34.1gProtein: 5.3gFat: 24.3gSodium: 105.4mgSugar: 8.8g

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Side Dishes
Cuisine American
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