Last Updated on May 6, 2023
This Delicious Summer Vegetable Pasta with Dressing is not only vegan but also gluten free.
A pasta that is so versatile that it can also be enjoyed hot or cold, making it perfect for any time of year!
It’s a simple, customizable, easy to make pasta, using sauteed vegetables that are in season mixed with black or pinto beans.
Top it off with a homemade Creamy Avocado Dressing that is dairy free and oh so easy to make!
This pasta can be enjoyed as a side dish to those outdoor barbecues or as a main dish on a bed of lettuce.
Add different toppings, such as fresh tomatoes, sliced avocados, black or green olives, or even fresh herbs of your choice.
Ingredients for the salad
- Pasta – I used a gluten free pasta for this salad, pick your favorite pasta.
- Beans – A canned black bean is used in this salad, or switch to a pinto bean.
- Onion – The onion I used in this salad was the shallot, I love the slight sharpness with a touch of delicate sweetness. Any sweet onion works the best for this dish.
- Corn – Fresh or frozen corn will work great in this salad.
- Pepper – Red, yellow or orange are the best sweet bell peppers for this salad.
- Oil – I used a avocado oil to saute the vegetables.
Ingredients for the dressing
- Avocado – The avocado compliments the salad with the smooth creamy texture and the buttery flavor which makes it perfect to use in any dressing.
- Plant Based Milk – A unsweetened plain plant based milk adds more creaminess to the dressing. I used an unsweetened plain almond milk in my dressing.
- Lemon or Lime Juice – Lemon or lime juice works well in this dressing. The citrus adds a fresh citrus flavor to the dressing as well as keeping the avocado from turning brown.
- Sriracha Sauce – Adding the sriracha sauce adds just the right amount of a slight spice with a little extra tang and sweetness.
- Salt – Salt for taste.
- Cilantro – This can be dried or fresh cilantro. Don’t like cilantro? Try a different fresh herb such as parsley, oregano or basil.
How to make this Summer Vegetable Pasta with Dressing
The Salad
Cook the pasta to the package directions.
Frozen or fresh corn, cook the corn, once done, set aside.
Once the pasta is done, drain and add to a large serving bowl. Set aside.
Drain and rinse the canned black beans, then add to the pasta.
Clean and dice the onion and bell pepper.
Add oil, onion, bell pepper, and cooked corn to a medium sized skillet and saute until cooked to desired tenderness or until soft.
Pour the cooked vegetables into the bowl with the pasta, stir and set aside.
The Dressing
Cut the avocado in half, remove the seed, scoop out the flesh inside and add to a blender.
Add the milk, lemon or lime juice, salt, sriracha sauce, and the cilantro into the blender.
Blend until smooth and creamy.
Pour the dressing onto the pasta right before serving.
When serving, scoop onto a bed of lettuce or into a bowl, then garnish with sliced grape sized tomatoes and olives.
Summer Vegetable Pasta with Dressing
Equipment
- 1 Blender
Ingredients
The Salad
- 1 8 oz. Pasta I used a gluten free pasta. Add more pasta if you like.
- 1 15 oz. Can Black Beans
- 1 10 oz. Frozen Corn If using fresh corn, about 2 to 3 ears of corn or about 2 cups.
- 1/4 Cup Onion I used a shallot or pick you favorite sweet onion.
- 1 Bell Pepper Red, yellow or orange colored bell pepper.
The Dressing
- 2 Avocados
- 1 1/2 Cup Plant Based Milk I used unsweetened plain almond milk.
- 1 1/2 Tbsp Lemon or Lime Juice
- 1 1/2 tsp Salt
- 1 1/2 tsp Sriracha Sauce
- 1/2 tsp Cilantro Dried or fresh.
Instructions
The Salad
- Cook the pasta to the package directions.
- Frozen or fresh corn, cook the corn, once done, set aside.
- Once the pasta is done, drain and add to a large serving bowl. Set aside.
- Drain and rinse the canned black beans, then add to the pasta.
- Clean and dice the onion and bell pepper.
- Add oil, onion, bell pepper, and cooked corn to a medium sized skillet and saute until cooked to desired tenderness or until soft.
- Pour the cooked vegetables into the bowl with the pasta, stir and set aside.
The Dressing
- Cut the avocado in half, remove the seed, scoop out the flesh inside and add to a blender.
- Add the milk, lemon or lime juice, salt, sriracha sauce, and the cilantro into the blender.
- Blend until smooth and creamy.
- Pour the dressing onto the pasta right before serving.
- When serving, scoop onto a bed of lettuce or into a bowl, then garnish with sliced grape sized tomatoes and olives.
