Description

Enjoy a vibrant Avocado and Tomato Pasta Salad that blends fresh veggies, creamy avocado, and a zesty natural dressing for a refreshing and nutritious summer meal. This salad combines tender pasta, juicy cherry tomatoes, buttery avocado, and fragrant basil, perfect for a light lunch or delightful side dish with a burst of flavors and delightful textures.

Ingredients

Scale

Pasta Salad

2 cups cooked pasta (your choice), al dente
1 ripe avocado, diced
1 cup juicy cherry tomatoes, halved or quartered
1/4 cup fresh basil leaves, chopped
1/4 cup red onion, thinly sliced

Dressing (natural)

3 tbsp olive oil (natural)
2 tbsp fresh lemon juice (natural)
1 clove garlic, minced
1 tbsp vegetarian Worcestershire sauce
Salt, to taste
Black pepper, to taste

Instructions

Cook the Pasta: Boil your choice of pasta in salted water until al dente following package instructions. Drain and rinse with cold water to cool quickly and stop cooking, ensuring the pasta stays firm to absorb the dressing flavors.
Prepare the Fresh Ingredients: While pasta cools, halve or quarter cherry tomatoes depending on size, thinly slice red onion, and chop fresh basil leaves. Dice the ripe avocado into bite-sized cubes just before mixing to keep it creamy and vibrant.
Make the Dressing (natural): In a small bowl, whisk together olive oil (natural), freshly squeezed lemon juice (natural), minced garlic, vegetarian Worcestershire sauce, salt, and pepper. This dressing balances tangy and savory notes to coat the pasta and veggies evenly.
Combine Ingredients: Gently toss cooled pasta, cherry tomatoes, avocado, red onion, and basil in a large bowl. Pour the prepared dressing over the salad and toss lightly, ensuring all ingredients are coated without mashing the avocado. Taste and adjust seasoning as needed.
Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld for a refreshing chilled dish.

Notes

Avoid overcooking pasta to maintain a firm texture and prevent mushiness.
Handle avocado gently to prevent browning and preserve creamy texture.
Use fresh tomatoes and herbs to maximize flavor and presentation.
Adjust lemon juice and vegetarian Worcestershire sauce amounts for desired balance of tanginess and umami.
Refrigerate before serving for a cool, refreshing experience.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizers
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 3g
Sodium: 200mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg

Keywords: avocado pasta salad, tomato pasta salad, vegan pasta salad, summer salad, plant-based pasta salad