Go Back
Summer Vegetable Pasta with Dressing
Lisa

Summer Vegetable Pasta with Dressing

A Summer Vegetable Pasta with Dressing includes sauteed vegetables, beans and topped with a creamy homemade avocado dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
0 minutes
Total Time 50 minutes
Servings: 6 Servings
Course: Main Course, vegan
Cuisine: American
Ingredients Equipment Method

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.

Equipment

  • 1 Blender

Method
 

The Salad
  1. Cook the pasta to the package directions.
  2. Frozen or fresh corn, cook the corn, once done, set aside.
  3. Once the pasta is done, drain and add to a large serving bowl. Set aside.
  4. Drain and rinse the canned black beans, then add to the pasta.
  5. Clean and dice the onion and bell pepper.
  6. Add oil, onion, bell pepper, and cooked corn to a medium sized skillet and saute until cooked to desired tenderness or until soft.
  7. Pour the cooked vegetables into the bowl with the pasta, stir and set aside.
The Dressing
  1. Cut the avocado in half, remove the seed, scoop out the flesh inside and add to a blender.
  2. Add the milk, lemon or lime juice, salt, sriracha sauce, and the cilantro into the blender.
  3. Blend until smooth and creamy.
  4. Pour the dressing onto the pasta right before serving.
  5. When serving, scoop onto a bed of lettuce or into a bowl, then garnish with sliced grape sized tomatoes and olives.