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Vegan pasta salad with green goddess dressing
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Impress guests or enjoy a quick meal with this flavorful vegan pasta salad featuring a luscious avocado dressing that even meat lovers will adore.
Ingredients:
  • 1/2 (about 650g) butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 2 (about 260g) zucchini, cut into 2cm pieces
  • 250g baby roma tomatoes, halved
  • 250g dried fusilli pasta
  • 1 small red onion, thinly sliced
  • 40.00 ml pine nuts, toasted
  • Baby rocket leaves, to serve
  • 1 ripe avocado, chopped
  • 1 bunch fresh continental parsley, leaves picked
  • 1 bunch fresh coriander, leaves picked
  • 60ml (1/4 cup) fresh lemon juice
  • 36.40 gm extra virgin olive oil
Instructions:
  • Preheat the oven to 200C/180C fan forced and line 2 baking trays with baking paper. Place pumpkin and zucchini on one tray, and tomatoes on the other. Lightly spray with olive oil. Roast pumpkin and zucchini for 15 minutes, then add tomatoes and roast for 30 minutes until tender and lightly browned.
  • Cook the pasta in a large saucepan of boiling salted water following packet directions until al dente. Rinse well under cold running water and drain thoroughly.
  • Prepare the dressing by blending all the ingredients in a small food processor until creamy. Season to taste.
  • Mix the cooked pasta with the dressing, then gently combine with the pumpkin, zucchini, tomato, and onion. Top with pine nuts and fresh rocket leaves.

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