Avocado Summer Squash Pasta Salad
Recipe type: Lunch
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 4
This avocado summer squash pasta salad is easy on the wallet, super simple and full of flavour. It also has added protein thanks to the edamame.
For the pasta salad:
  • 2 cups fusilli pasta, uncooked
  • 1 summer squash, cubed
  • ½ a small zucchini, cubed
  • ¾ cup grape tomatoes, halved
  • 1 cup shelled edamame, thawed
  • 1 small avocado, diced
  • 2 tbsp basli, thinly sliced
  • 2 tbsp sliced kalamata olives
For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp vinegar (I used half balsamic & half white wine vinegar)
  • 1 tbsp crushed red pepper
  • salt and pepper to taste
  1. Cook the pasta according to package directions, rinse under cold water and set aside to cool while you prep the veggies
  2. Add the pasta and veggies to a large bowl and stir until well combined
  3. In a small bowl, whisk together the ingredients for the dressing
  4. Pour over pasta and veggie mixture and toss to combine
  5. Serve as is or chill for a few hours before eating
Recipe by Diary of an ExSloth at https://www.exsloth.com/avocado-summer-squash-pasta-salad/