Adventure Summer Pasta Salad
Ingredients
- 16 oz. spiral pasta
- 1 red bell pepper
- 1 pint cherry tomatoes
- 3 stalks celery
- 1 cucumber
- 1 c. sweet onion
- 1 can garbanzo beans
- 1 avocado
- 2 tbsp. nutritional yeast
- 1/2 c. pine nuts
For the Dressing
- 1 and 1/4 c. olive oil
- 1/4 c. white vinegar
- 1 tbsp. parsley, dried
- 1 lemon
- 4 cloves garlic
- 2 tsp. basil, dried
- 2 tsp. oregano, dried
Instructions
- Boil a large pot of water.
- While the water is boiling, dice the red bell pepper, slice the tomatoes in half, chop the celery into small bites, quarter the cucumber, dice the onion, and rinse and drain the garbanzo beans.
- Cook the pasta according to package directions.
- While the pasta is cooking, make your dressing. Dice the garlic, and place in a medium bowl with the olive oil, vinegar, parsley, basil, oregano, and lemon (juiced).
- Slice the avocado into 1/4" bites.
- When the pasta is finished cooking, drain all the water and rinse the pasta under cold water until it is cooled. Add back to the pan, and mix it in with all the veggies. Stir in the avocado, nutritional yeast, and the dressing, and mix well.
Notes
This pasta is best when it has time for all the flavors to meld together, so I like to keep it in the fridge for at least 8 hours prior to serving. This is a great dish to bring along to any summertime cookouts!
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