Description
A fresh and vibrant Avocado and Tomato Pasta Salad combining creamy plant-based cheese, ripe tomatoes, perfectly ripe avocados, crisp vegetables, and a zingy apple cider vinegar dressing. This light and colorful salad is easy to prepare, bursting with flavor and texture, and perfect as a light meal or side dish.
Ingredients
Scale
Pasta
- 200g short pasta like fusilli or penne
Vegetables & Fruits
- 2 firm but ripe avocados
- 250g cherry or grape tomatoes, halved
- 1 red or yellow bell pepper, diced
- 1 small red onion, thinly sliced
Cheese
- 100g soft, crumbly plant-based cheese (such as feta-style or cream cheese-style)
Fresh Herbs
- 2 tbsp fresh basil or parsley, finely chopped
Dressing
- 3 tbsp apple cider vinegar (natural)
- 4 tbsp olive oil
- 1 tsp vegetarian Worcestershire sauce (natural)
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
- 1 tsp natural sweetener (such as maple syrup or agave)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook your pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool it for the salad.
- Prepare the veggies: While the pasta cooks, halve the cherry tomatoes, dice the bell peppers into bite-size pieces, and thinly slice the red onion. Cube the avocado gently, making sure to keep the pieces intact for creamy texture throughout the salad.
- Mix the dressing: In a small bowl, whisk together apple cider vinegar (natural), olive oil, vegetarian Worcestershire sauce (natural), minced garlic, salt, pepper, and a touch of natural sweetener to balance acidity.
- Combine the salad: In a large bowl, toss together the cooled pasta, vegetables, avocado, and plant-based cheese. Pour the dressing over the salad and gently mix until all ingredients are evenly coated.
- Garnish and serve: Chop fresh basil or parsley finely and sprinkle over the top for a fresh herbal aroma and pop of green color. Serve immediately or chill for later enjoyment.
Notes
- Choose ripe avocados: Look for slightly soft avocados to ensure creaminess in every bite.
- Don’t overdress: Add the dressing gradually to prevent soggy pasta and veggies.
- Chill before serving: Letting the salad rest in the fridge for at least 20 minutes helps flavors meld beautifully.
- Use fresh herbs: Fresh basil or parsley makes a noticeable difference compared to dried.
- Cut tomatoes uniformly: Evenly sized pieces create balance and ensure every forkful has a burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling and mixing
- Cuisine: International
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 320
- Sugar: 5g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Avocado pasta salad, tomato salad, plant-based cheese salad, quick pasta salad, fresh pasta salad, vegetarian pasta salad
