Go Back
–+ servings
Dairy-Free Avocado Pasta Salad

Dairy-Free Avocado Pasta Salad: A Creamy Summer Delight

Enjoy this Dairy-Free Avocado Pasta Salad, a vibrant summer dish packed with protein and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Dressing
  • 2 whole Avocados very ripe
  • 1/4 cup Water adjust for smoothness
  • 2 cloves Garlic fresh
  • 1 tablespoon Horseradish Keens brand recommended
  • 1 tablespoon Dill or parsley substitute
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Lemon Juice
For the Pasta Salad
  • 8 ounces Rotini Pasta gluten-free can work
  • 1 can Chickpeas drained and rinsed
  • 1 whole Cucumber diced into 1/2-inch pieces
  • 1 whole Red Bell Pepper chopped into 1/4-inch pieces
  • 1/4 whole Red Onion used sparingly
  • 1 stalk Celery sliced finely
  • 1 cup Cherry Tomatoes halved
  • 2 tablespoons Nutritional Yeast for cheesy flavor
  • 1/4 cup Fresh Parsley for garnish

Equipment

  • Blender
  • large pot
  • Colander
  • mixing bowl
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Wash and dice cucumbers, bell peppers, celery, and cherry tomatoes. Set aside in separate bowls.
  2. Drain and rinse the chickpeas thoroughly to enhance flavor and texture.
  3. Cook rotini pasta in salted boiling water for 8-10 minutes until al dente. Drain and cool.
  4. Blend avocados, water, garlic, horseradish, dill, salt, pepper, and lemon juice until smooth. Adjust consistency as needed.
  5. In a large bowl, mix the cooled pasta with the prepared vegetables and chickpeas. Add the dressing and toss gently.
  6. Chill for up to 2 hours before serving, garnish with nutritional yeast and parsley just before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Best prepared ahead of time for optimal flavor meld. Store in fridge for up to 3 days in an airtight container. Keep dressing separate until ready to serve to prevent browning.

Tried this recipe?

Let us know how it was!