I’ve been bugging my girlfriend for the longest time about how I miss pasta salads. Cold, mayo-y, unhealthy pasta salads. I was thinking that I could use my vegan mayonnaise recipe and then just add some pasta and peas and stuff to it, but then I was like, nah, let’s try something different. Let’s try something new. Let’s try making a pasta salad with no oil whatsoever.
So I did. And before you jump up and down with enthusiasm or frustration over the fact that this recipe is oil free, let me just say that it is by no means fat free. You’ve heard of this thing called avocado, right? Yeah, it’s quite fatty. Good fatty, but still fatty, oh yes.
The Green Pasta Salad Sauce
- 2 ripe avocados
- 1 large clove of garlic
- 1 lime / just the juice
- Leaves of 5 sprigs of lemon thyme
- 2 tablespoons white balsamic vinegar
- 2 tablespoons water
- 2 teaspoons coconut palm sugar
- 1 teaspoon wasabi powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Prepare the avocado sauce by adding the two avocados to a food processor or mini chopper along with the remaining ingredients. Mix, mix, mix until completely smooth and delicious. Season to taste.
Other Green Pasta Salad Components
- 250 gram conchiglie pasta
- 2 servings of fresh baby spinach
- 2 handfuls of peas / defrosted if frozen
- 2 handfuls of edamame beans
- 1 handful of cashews
- 1 spring onion
Boil pasta according to the directions on the package. Cool down quickly by rinsing with cold water. Roughly chop the cashews and toast them in a pan with a bit of salt. / Chiffonade the spinach and add to a plate with the pasta salad, a sprinkle of the edamame, peas and sliced spring onion and top off with the toasted cashew crumble. / Bon appetit!