Creamy Avocado Pasta Salad with Roasted Vegetables
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Foodie Crush · by Heidi Larsen★ 4.6 (31)

Creamy Avocado Pasta Salad with Roasted Vegetables

NUTRITION · PER SERVING45M COOK
CAL 25%·PRO 27%
CARBS 63G51% OF CAL
10G FIBER44G OTHER9G TOTAL SUGAR
FAT 22G40% OF CAL
3G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A cold pasta salad tossed with roasted summer vegetables and creamy avocado sauce blended with almond milk. It's fresh, healthy, and satisfying as a vegetarian main.

mainamericanpastasaladvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

  • 3 cups of sliced vegetables for roasting (, such as:)
  • • 1 small green zucchini (, halved and sliced)
  • • 1 small yellow squash (, halved and sliced)
  • • 1 red bell pepper (, seeded and chopped)
  • • 1/2 red onion (, sliced)
  • 1 cup cherry tomatoes (, halved)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 16- ounce package short pasta such as rotelle or penne
  • 1 avocado
  • 1 cup Almond Breeze almondmilk Original
  • 6 ounces of pesto
  • 1/2 lemon (juiced)
  • 1/2 cup halved Kalamata olives
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup toasted pine nuts (pistachios, or sliced almonds)
  • Basil leaves
PREP
15M
SODIUM
862MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.