This Garden Veggie Pasta Salad is made with fresh veggies, perfect al dente pasta, and tossed in a light and refreshing olive oil dressing.
You can whip up this pasta salad with whatever leftover veggies you have in the fridge. All the leftovers you can store in the fridge, it tastes even better the next day. This is a great recipe for meal prepping that you can make on Sunday and dish out for the rest of the week.
Ingredients
Method
- In a pot of boiling salted water, cook your pasta to al dente and set aside.
- Cut your peppers and carrots into small cubes and place into a bowl with your cooked pasta.
- Add in your cubed avocado.
- In a small bowl mix your dressing. Finely chop your green onions and add in a bowl with olive oil, sea salt, red pepper flakes, and dried basil.
- Pour in your dressing over the cooked pasta and chopped vegetables. Serve immediately
- You can store your leftover pasta salad in the fridge.
If you like pasta salad try my other pasta salad recipes here.
Warm Red Pepper Pasta Salad
Creamy Avocado Pasta with Tahini and Green Onions
Roasted Red Pepper Pasta
Zucchini Noodles with Avocado and Tahini Sauce
If you gave this recipe a try, please let me know by leaving a recipe rating in the comments below. Each review helps this and all my other recipe reach more people looking for easy and delicious plant-based recipes. Thank you.
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