Avocado Pasta Salad

Avocado Pasta Salad 1

I came across a post the other day for this Creamy Avocado Salad Dressing from Simply Scratch and knew I had to make this as soon as possible!  Not only would this be delicious on a salad with some ice-cold, crisp romaine lettuce, but I thought it would taste great in a pasta salad, too.  So I started thinking about the half box of Ditalini pasta I had left from making the Peas and Pasta recipe and just started putting the pasta salad together in my head.  I wrote down my list of ingredients and headed out to the grocery store to pick up the few items I didn’t have on hand.

This Avocado dressing comes together very quickly (I used my NutriBullet to blend it) and can be adjusted for your personal taste and consistency.  I simply boiled the rest of the pasta and drained it, then tossed it in a large bowl with my other ingredients, topped it with the dressing and stirred until everything was nicely coated.  I topped it off with a few turns of the pepper mill and it was ready to serve.  (I ate it right away and it was delicious, but of course you can place it in the refrigerator for a couple of hours if you prefer it to be nicely chilled).

You can alter this salad to include any ingredients you like, it’s very versatile.  Don’t be afraid to experiment.  I hope you’ll give a try at your next Summer gathering.  And then stop back by and let me know how you liked it.

Avocado Pasta Salad 2

Avocado Pasta Salad
Serves: 8 – 10
Prep Time: 20 -30 minutes
Chill Time: 2 hours (optional)

For The Creamy Avocado Salad Dressing
Ingredients
1 avocado
1 clove garlic
1/2 Tablespoon fresh lime or lemon juice
3 Tablespoons olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
water

Directions
1.  In a mini food processor add the peeled clove of garlic, avocado, lime or lemon juice, olive oil, salt and pepper.

2.  Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with a little bit of water until it reaches a desired consistency.

For The Pasta Salad
Ingredients
1/2 box small pasta such as Ditalini, Elbow, or Bowtie (can use Gluten free pasta) cooked to package directions
1 – 2 avocados, diced
2 ears of sweet corn, cut off the cob or 1 cup of frozen corn, thawed
2 green onions, thinly sliced
1 container grape tomatoes, sliced
2 small cans sliced black olives
1 batch of Creamy Avocado Salad Dressing (see above)

Directions
1.  Place everything in a large bowl and stir to combine. Top with a few turns of the black pepper mill.

2.  Let chill in the refrigerator for a couple of hours. Serve and enjoy.

Can be served alone or on a bed of crisp romaine lettuce.

Peas and Pasta

One of the things I enjoy about eating a Vegan diet is taking ordinary non-Vegan recipes and adapting them so they are Vegan.  I receive emails and subscribe to newsletters from some online recipe sites that are not Vegan-specific sites because I can still find truly delicious looking meals that just need a few tweaks.  And I’m always up for the challenge.  So when I saw this recipe from Better Homes & Gardens, I knew it was one I had to make!

I love peas!  And I also love pasta.  So this one was right up my alley.  It’s easy to make, comes together quickly, can be served either hot or cold, and tastes divine.  You probably have most of the ingredients on-hand already, and the few that you don’t aren’t going to break the bank or have you running all over town to find them.  Simple, easy, perfect.

The sauce is made with peas, combined with shallot, milk and a few spices, and it transforms into this luscious, creamy sauce bursting with pea flavor that clings to each little noodle.  Each bite is a mouthful of pea heaven!  So I hope you will give this one a try, and that you love it as much as I do.

Pasta and Peas 2

Peas and Pasta

Makes: 4 servings
Serving Size: 2/3 to 1 cup macaroni
Yields: 4 cups
Start to Finish: 30 minutes

Ingredients
1 cup dried ditalini pasta (can use gluten free pasta)
2 cups shelled peas (fresh or frozen)
1/2 cup loosely packed fresh basil leaves, chopped (or 2 tsp dried basil)
1 shallot, peeled and quarted
1/4 cup finely shredded Vegan parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon oil (I used Magic Vegan Bacon Grease – found here)
1/4 cup Vegan milk/cream (I used regular, unsweetened, unflavored soy creamer)

Directions
1. Cook pasta according to package directions, adding 1 cup peas the last 2 minutes of cooking. Reserve 1 cup pasta water. Drain pasta mixture; return to pan.

2. Meanwhile, in a blender or food processor (I used my Magic Bullet), combine the remaining peas*, the basil, shallot, 2 tablespoons of the Parmesan cheese, the salt, and pepper. Add 1/2 cup of the reserved pasta water. Cover and blend or process until nearly smooth. Set aside.

3. In a large skillet, heat oil over medium heat. Add milk/cream to skillet; bring to boiling. Boil gently, uncovered, for 1 minute. Add pasta mixture, blended pea mixture, and the remaining 1/2 cup pasta water to skillet. Toss gently until heated through. Serve topped with the remaining Parmesan cheese.

Notes
* If using fresh peas, blanch them in boiling water for 2 minutes before processing.