How to make:
Vegan Avocado Caprese Pasta Salad
Creamy avocado replaces cheese in this VEGAN Caprese Pasta Salad! Easy to prepare in 30 minutes & full of fresh summer produce. A delicious lunch or dinner!
Prep Time:
10 mins
Cook Time:
8 mins
Total Time:
18 mins
Author:
Yield:
6 1x
Rating:
Ingredients
- 1 16-ounce bag brown rice pasta (or any kind of pasta you want)
- 1 8-ounce pint cherry tomatoes, halved (about 1 1/2 cups)
- 1 cup fresh basil, chopped
- 1 avocado, chopped
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh lemon juice
- 1 teaspoon maple syrup or agave nectar (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Cook pasta according to package directions. Drain; place in a large bowl.
- Add tomatoes, basil and avocado. Stir until the ingredients are evenly mixed.
- In a small bowl, whisk together balsamic vinegar, oil, garlic, lemon juice, maple syrup, salt, and pepper. Pour onto the pasta; stir to combine.
Find it online: https://www.emilieeats.com/vegan-avocado-caprese-pasta-salad/