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Avocado and Tomato Pasta Salad

Avocado and Tomato Pasta Salad

  • Author: Samuel
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Avocado and Tomato Pasta Salad offers a fresh, creamy, and zesty combination perfect for easy meals any day. Featuring ripe avocados, juicy cherry tomatoes, tender short pasta, and creamy plant-based cheese tossed in a tangy apple cider vinegar dressing with fresh basil and natural flavorings. It is quick to prepare, versatile, and visually appealing, making it ideal for lunches, side dishes, or picnics.

Ingredients

Scale

Pasta and Vegetables

  • 2 cups cooked short pasta (rotini or penne)
  • 1 cup cherry tomatoes, halved
  • 2 ripe avocados, diced
  • 1/4 cup fresh basil leaves, torn

Dressing

  • 2 tablespoons apple cider vinegar (natural)
  • 3 tablespoons olive oil
  • 1 clove garlic, minced (natural flavoring)
  • Salt to taste
  • Black pepper to taste
  • 1/2 teaspoon natural gelling agent

Additional Ingredients

  • 1/2 cup plant-based cheese, crumbled

Instructions

  1. Cook the pasta: Bring a pot of salted water to a boil and cook your chosen pasta until al dente, about 8 to 10 minutes. Drain well and rinse briefly under cold water to stop cooking and cool it down for the salad.
  2. Prepare the dressing: In a small bowl, whisk together apple cider vinegar (natural), olive oil, minced garlic (natural flavoring), salt, pepper, and natural gelling agent until smooth and emulsified. This zesty dressing will keep the salad bright and flavorful.
  3. Combine main ingredients: In a large bowl, add the cooled pasta, halved cherry tomatoes, diced avocados, and torn basil leaves. Pour the dressing over the ingredients and gently toss to coat everything evenly without mashing the avocado.
  4. Add plant-based cheese: Gently fold in the crumbled plant-based cheese to add creamy texture and flavor. Taste and adjust seasoning with salt and pepper if needed.
  5. Chill and serve: Refrigerate the salad for at least 15 minutes to allow the flavors to blend. Serve fresh as a side or light meal.

Notes

  • Choose ripe avocados that yield slightly to gentle pressure for the creamiest texture.
  • Do not overcook pasta; al dente pasta holds texture better in the salad.
  • Toss gently to avoid mashing the avocado while coating ingredients evenly.
  • Dress salad just before serving to prevent sogginess.
  • Fresh basil adds an aromatic brightness, so do not omit.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No cooking (boiling pasta only)
  • Cuisine: International

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 3g
  • Sodium: 220mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 7g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: avocado pasta salad, tomato pasta salad, plant-based cheese salad, vegan pasta salad, fresh pasta salad

Find it online: https://quicktastykitchen.com/avocado-and-tomato-pasta-salad/