Back
Creamy Avocado Pasta Salad with Roasted Vegetables
4.6 from 93 votes

Creamy Avocado Pasta Salad with Roasted Vegetables

Creamy Avocado Pasta Salad with Roasted Vegetables combines roasted zucchini, squash, bell pepper, and onion with rotelle pasta tossed in a smooth avocado-based sauce blended with pesto, almond milk, and lemon. Adding kalamata olives, Parmesan, and pine nuts provides saltiness, richness, and crunch. The dish is served chilled or at room temperature for a fresh yet satisfying side or light meal.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Salad
Cuisine: American

Ingredients

  • 3 cups vegetables such as:, sliced, for roasting
  • zucchini halved and sliced, small, green
  • yellow squash halved and sliced
  • red bell pepper seeded and chopped
  • red onion sliced
  • 1 cup cherry tomato halved
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper freshly ground
  • 1 16- ounce rotelle pasta or penne pasta
  • 1 avocado
  • 1 cup almond milk Almond Breeze Original
  • 6 ounces pesto
  • ½ lemon juiced
  • ½ cup kalamata olives halved
  • ¼ cup Parmesan Cheese grated
  • ¼ cup pine nuts pistachios, or sliced almonds, toasted
  • basil leaves

Instructions

    Cup of Yum
  1. Preheat the oven to 425° F and prepare a baking sheet with aluminum foil. Toss the sliced veggies with olive oil and 1 teaspoon of both kosher salt and freshly ground black pepper. Roast for 10-15 minutes or until the veggies soften and caramelize. Set aside to cool.
  2. Meanwhile, cook the pasta in salted water according to package directions, drain, rinse, and cool.
  3. Add the avocado to the blender jar and pulse a few times. Add the almond milk, pesto, lemon juice, and the remaining 1 teaspoon each of kosher salt and pepper. Blend on high until light and frothy. Add more almond milk if needed to create a lush sauce.
  4. Add the cooked pasta to a large mixing bowl with the cooked veggies and kalamata olives. Drizzle with the avocado sauce and toss to coat. Taste and adjust the seasoning, garnish with the Parmesan cheese, nuts and more basil leaves if desired. Serve at room temperature or chilled. Will keep for 1-2 days.