This Vegan Pasta Salad with Lemon Herb Dressing (no mayo!) is creamy, fresh and flavorful with a bounty of white beans and avocado perfect for summer BBQs.
1/2 lb or 8 oz dried pasta noodles (any shape or size)
1 (15 oz) can white cannellini beans, rinsed and drained
1 avocado, diced
1 cup cherry tomatoes, halved
1/2 small red onion, finely diced
1/2 cucumber, quartered and chopped
Lemon Herb Dressing
4 garlic cloves, minced
1 tablespoon minced herbs (basil, rosemary, dill, thyme)
Juice of two lemons
2 tablespoons Dijon mustard
4 tablespoons olive oil
red pepper flakes
lemon slices, for garnish
herbs, for garnish
- Cook pasta noodles according to package instructions for ‘al dente’. Drain and rinse in cold water.
- In a large serving bowl, add the cooked pasta noodles, white beans, avocado, cherry tomatoes, red onion and cucumber.
- In a small bowl, whisk together garlic, herbs, lemon juice, dijon mustard and olive oil. Add red pepper flakes, salt and pepper to taste.
- Pour the dressing over the top of the pasta salad and gently toss to coat. Serve at room temperature or refrigerate for 30 minutes to serve cold.
Store in an airtight container for up to 5 days. Add more olive oil or lemon if the pasta begins to dry out.
Keywords: summer, quick, vegan salad