You know, it’s a lot of pressure deciding what recipe to use for your first post! Do I make a dessert? A salad? Main course? So hard to choose! I decided to whip up something new, green and glorious for you guys. It’s beginning to feel like spring out there (even way up north in AK), and a nice crisp and creamy salad sounded like a win to me. And, really, can you ever go wrong with avocado??
Now, I must forewarn you, this salad makes four, one-cup servings. However, mine ended up being two, two-cup servings. Haha. I finished the first and, being that I’m nearly seven months pregnant right now, decided that my little fetus really needed his own scoop. I’m assuming he liked it as well because he was flippin’ like a fish immediately afterward (I love feeling that!).
I really hope you all enjoy this as much as I do. Please leave comments and/or any suggestions below. I love feedback!
Veggie Pasta Salad with Creamy Avocado Dressing
- 1 Roma tomato, sliced to 1/4in
- 1 tbsp olive oil
- 1/8 tsp kosher salt
- pinch basil
- 4 oz whole-wheat pasta
- 2/3 cup sweet onion, chopped
- 1 garlic clove, chopped
- 1 tsp olive oil
- 1 avocado
- 2 tbsp cold water
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp lemon juice
- 1/4 tsp kosher salt
- 1/2 orange bell pepper, chopped
- 1 stick celery, chopped
- 1 3/4 cup broccoli, chopped
Preheat oven to 400F.
Lightly-Roasted Tomatoes: Place tomato slices on parchment paper-covered cookie sheet. Drizzle with olive oil and sprinkle on the salt and basil. Bake for 20mins.
Cook pasta, strain, and set aside.
Dressing: Over medium-low heat, sauté onion and garlic in 1 tsp olive oil until onions are translucent (7-10mins). In a food processor or blender (I used my NutriBullet), add all dressing ingredients (including the sauteed onion and garlic). Blend until smooth (will be on the thick side).
Chop remaining vegetables and toss them with the pasta. Add the dressing and lightly-roasted tomatoes and toss until well mixed.
vegan, dairy free