Veggie Pasta Salad with Avocado Mustard Dressing

Print Pin

Veggie Pasta Salad with Avocado Mustard Dressing

This gluten-free vegan recipe works well as a meal or a side dish

Prep Time 15

Cook Time 15

Total Time 30

Servings

Author Veggie Primer

Ingredients

Dressing

⅓ cup whole fat coconut milk
½ avocado pit and skin removed
1 Tbsp. fresh lemon juice
2 Tbsp. olive oil
2 Tbsp. apple cider vinegar
2 Tbsp. mustard I use Nathan’s Famous Original Deli Style Mustard
1 Tbsp. maple syrup
¼ tsp. fine sea salt

Salad

16 oz gluten-free pasta I use Tinkyada Brown Rice Pasta
2 cups cooked or canned chickpeas rinsed and drained
1 cup baby carrots
1 medium red onion chopped
1 cup chopped cucumber peeled and seeded
1 cup chopped yellow bell pepper
1 cup grape tomatoes sliced in half
¼ cup fresh parsley
¼ cup fresh dill

Instructions

Dressing

Combine coconut milk, avocado, lemon juice, olive oil, apple cider vinegar, mustard, maple syrup and sea salt in a blender.
Blend from low to high for approximately 40 second or until dressing is smooth and creamy.

Salad

Cook pasta according to instructions on package then drain and rinse with cold water when done.
Place pasta in a large mixing bowl and add a little of the dressing to keep it from sticking together.
Add baby carrots to a food processor fitted with an S blade and pulse to mince.
Add chickpeas, minced carrots, chopped onion, cucumber, pepper and sliced tomatoes to pasta along with remaining dressing and stir to mix.
Place fresh parsley and fresh dill in food processor and pulse to mince.
Add minced parsley and dill to pasta salad and stir to mix well.
Serve immediately or refrigerate for later use. Salad keeps well in the fridge for 2 or 3 days.

Notes

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition