Our family dinners have never really been "dinners" - they're more like potlucks that happen to take place in one house. Between our three kids, their partners, the grandkids, and both grandpas, by the time everyone piles in the door it's a full-blown production.
New folks who join us for the first time always look a little wide-eyed at the noise and the sheer amount of food on the counters. And Johnny? He's right in the middle of it, putting on an absolute spread!
For years, while I was pescatarian, Johnny made it his personal mission to make sure I never ended up standing at the edge of the table wondering what I could actually eat. Everyone else would be diving into his famous pepperoni and cheese pasta salad, and he'd quietly set this one down next to it - just for me. Creamy avocado standing in for the mayo, bright veggies, a good squeeze of lemon. Honestly, I didn't feel like I was missing a thing. I still make this one on repeat, meat-eater or not, because it's just that good.
Why You'll Love This Recipe
- No mayo, no problem - the avocado does all the creamy work
- Naturally dairy-free and vegan, but nobody will ask if it's "the vegan one"
- Comes together in about an hour, most of that is just chill time
- Feeds a crowd (8-12 servings), so it's built for potlucks and big family tables
- Uses simple, real ingredients - nothing fussy or hard to find
Ingredients
For the salad
- 8 oz dry pasta, cooked al dente and cooled
- 1-2 avocados, peeled and cut into ½-inch cubes
- 1 cup cherry tomatoes (about 8-10), halved
- ½ cup black olives, pitted and sliced or chopped
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- 5 leaves fresh oregano, snipped (or 1 teaspoon dried)
- 5 leaves fresh basil, snipped (or 1 teaspoon dried)
For the dressing
- ½ cup extra virgin olive oil
- 3 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Optional: ½ teaspoon sugar
Tools You'll Need
Measuring cups and spoons, cutting board, knife, large pot, colander, large bowl, large spoon, medium bowl, spoon
Directions
Prep the produce. Slice and chunk the avocado, chop the olives, snip your basil and oregano if using fresh, dice the red onion and pepper, and halve the cherry tomatoes. Set everything aside.
Cook the pasta. Bring a pot of water to boil while you prep your produce. Cook the pasta according to package directions, then drain in a colander and rinse under cold water. This stops the cooking process and keeps the pasta from sticking while it sits.
Make the dressing. Whisk together all the dressing ingredients in a small bowl, then set aside. Give it a quick re-whisk right before adding it to the salad.
Assemble the salad. In your large bowl, add the vegetables and herbs first, then the dressing, then the pasta.
Stir and chill. Using a large wooden spoon, gently combine everything so the avocado stays intact. Cover and chill for at least 30 minutes. Spoon into bowls and garnish with extra herbs or a fresh crack of salt and pepper before serving.
Tara's Tips
- If you're making this ahead, add the avocado just before serving so it stays fresh and green
- A good sharp chef's knife makes quick work of all that chopping
- Want a little extra tang? A splash more lemon juice right before serving brightens everything back up
- This salad is easy to double (or triple) for a bigger crowd - just make sure your bowl can handle it
Serving Ideas
This pairs beautifully alongside [Pepperoni Pasta Salad], or set it out next to [Greek Pasta Salad] for a spread that covers everyone at the table. It also makes a great lighter counterpart to something rich like [Cowboy Pasta Salad].
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. The avocado will start to soften after that, so this one's best enjoyed fresh.
Vegan Avocado Pasta Salad
This Vegan Avocado Pasta Salad is loaded with tender pasta, crisp veggies, and a light lemon-olive oil dressing - no mayo required!
Ingredients
- 8 oz dry pasta cooked al dente and cooled
- 1 or 2 avocados peeled and chunked into ½-inch cubes
- 1 cup cherry tomatoes about 8 – 10 cherry tomatoes, halved
- ½ cup black olives pitted and sliced or chopped
- ½ cup red bell pepper diced or chopped
- ¼ cup red onion finely chopped
- 5 leaves of fresh oregano snipped or chopped (or 1 teaspoon of dried)
- 5 leaves of fresh basil snipped or chopped (or 1 teaspoon of dried)
- FOR THE DRESSING
- ½ cup extra virgin olive oil
- 3 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Optional: ½ teaspoon sugar
Instructions
- Prep the fresh produce – Slice and chunk avocado, chop olives, wash then scissor the basil and oregano (if using fresh), dice red onion and pepper, and quarter or halve the cherry tomatoes. Set all aside for now.
- Cook pasta – Put water on to boil while you prep the fresh produce. Then cook the pasta according to the directions on the packaging. After cooking the pasta, drain into a colander over the sink, then rinse the pasta in cold water. This will stop the cooking process and help keep the pasta from sticking while it sits.
- Make the dressing – Whisk together all of the dressing ingredients in a small bowl. After you are done, just set them aside. (Give the dressing a quick whisk right before you add it to the rest of the ingredients.)
- Assemble the salad – In your large bowl, add your cut vegetables, herbs, then the dressing, then the pasta.
- Stir and serve – With a large wooden spoon, gently combine all of the ingredients. Cover and chill for at least 30 minutes. Spoon the vegan pasta salad into bowls and garnish with more snipped herbs or a shake or two more of salt and pepper.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 201Total Fat: 16gSaturated Fat: 2gUnsaturated Fat: 14gSodium: 316mgCarbohydrates: 12gFiber: 3gSugar: 2gProtein: 2g
Every family potluck needs at least one dish that says "we made sure there was something here for you, too." This one's ours.
