Fresh Avocado & Veggie Pasta Salad
This fresh and vibrant pasta salad is loaded with nutrient-packed veggies, creamy avocado, and a zesty dressing. It’s perfect for a light lunch, potluck, or side dish! The combination of whole wheat pasta, crunchy broccoli, sweet cherry tomatoes, and creamy avocado makes this a refreshing and satisfying meal.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
For the Salad:
2 cups whole wheat rotini pasta (or any pasta of choice)
1 cup broccoli florets (blanched or raw)
1 cup cherry tomatoes, halved
½ cup green peas (fresh or frozen)
½ cup yellow bell pepper, diced
1 ripe avocado, cubed
2 tbsp Parmesan cheese (optional)
For the Dressing:
3 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 tsp honey or maple syrup
½ tsp garlic powder
½ tsp red pepper flakes (optional, for a little heat)
½ tsp dried oregano
Salt & black pepper, to taste
Instructions:
Cook the Pasta
Bring a pot of salted water to a boil.
Add whole wheat pasta and cook according to package instructions (usually about 8-10 minutes).
Drain and rinse with cold water to prevent sticking.
Prepare the Vegetables
While the pasta cooks, chop broccoli, cherry tomatoes, yellow bell pepper, and avocado.
If using frozen peas, blanch them in hot water for 1 minute, then drain.
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, honey, garlic powder, red pepper flakes, dried oregano, salt, and black pepper.
Assemble the Salad
In a large bowl, combine cooked pasta, broccoli, cherry tomatoes, peas, bell pepper, and avocado.
Drizzle the dressing over the salad and toss gently to coat everything evenly.
Sprinkle with Parmesan cheese (if using).
Serve & Enjoy
Serve immediately or chill for 30 minutes for the flavors to blend.
Tips & Variations:
Add protein: Mix in grilled chicken, shrimp, or chickpeas for a heartier meal.
Make it dairy-free: Skip the Parmesan or use nutritional yeast.
Extra crunch: Add sunflower seeds, pumpkin seeds, or slivered almonds.
For a creamy dressing: Blend the dressing ingredients with an extra ¼ avocado.
Nutrition (Per Serving, Approx. 4 Servings):
Calories: 320
Protein: 9g
Carbs: 42g
Fat: 15g
Fiber: 8g
Sugar: 5g