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Perfect Picnic Pasta Salad

Last Updated July 1, 2019. Originally Posted June 3, 2019 By Kristina Sloggett 7 Comments

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vegan Perfect Picnic Pasta Salad – a fresh, flavorful mix of veggies and curly pasta take a tumble in a bright avocado dressing.

recipe originally published July 3, 2014

 

Vegan Pasta Salad (serving dish of corkscrew pasta with sliced asparagus, fresh corn kernels, sundried tomatoes, avocado dressing)

Picnic Pasta Salad

Picnic or Potluck, this IS the perfect dish to bring!

Also great meal prep dish, this vegan pasta salad is on repeat all summer long. I make a batch and we enjoy it through the week. 

Or I will make a double batch when I am bringing it to a potluck. That way, we have more waiting for us at home. Because this is a recipe that yields an empty bowl at the end of the potluck.

Picnic Pasta Salad in a large rustic bowl with bright blue serving utensils: curly pasta, asparagus, corn, sundried tomatoes

Mayo Free Salad

Since going vegan, mayonnaise does not wig me out as it used to. It’s simply an oil-based condiment now – rather than something made with eggs – another item I didn’t want to eat.

The mayo we use is plant based, and I still don’t always want to bring it to an outdoor BBQ situation, or even a potluck style party. Much like our Mango Edamame Quinoa Salad and our Cauliflower Cashew Confetti Salad, this Perfect Picnic Pasta Salad recipe is light and fresh and mayo free!

So so good – fresh and flavorful.

Perfect Picnic Pasta Salad: photo of single bite on a fork: three corkscrew pasta noodles, two spears asparagus, several kernels corn, sundried tomato

Easy Avocado Sauce

Like a savory version of Kourtney Kardashian’s Avocado Pudding, this Easy Avocado Sauce is incredibly versatile! My favorite way to use it is with recipes like this – a cold pasta salad.

To keep this sauce oil free, use juice of a fresh lemon instead of oil. Add hot sauce for a spicy avocado sauce, or your favorite fresh herbs. Adding roasted garlic cloves is one of my favorite ways to add great flavor to this healthy sauce.

This lemony sauce is also Rosemary Dachshund approved.

ways to use Easy Avocado Sauce:

Avocado sauce is not only versatile in the flavor variations, but also the foods you enjoy it with.

  • a warm pasta topping
  • vegetable dip
  • green salad dressing
  • sandwich or wrap spread
  • vegan pasta salad

How To Roast Asparagus

Every time I make this pasta salad, I think I need to use double the amount of asparagus. There is never enough for me. So go ahead and take that as a cue to use two bunches…

Roast asparagus is an integral part of this recipe, it is also one a favorite on its own. A super flavorful side dish that is also so very simple. 

Once you clean, trim, and snap those asparagus spears, you just drizzle with a bit of olive oil (or fresh lemon if you are oil free), salt and pepper. Remove from the oven and turn once halfway through the cooking, and you have a delicious dish that most everyone loves.

I could eat an entire pan standing at the stovetop.

How To Roast Asparagus (photo of fresh asparagus arranged in a single layer on a baking sheet)

 

vegan potluck recipes

Lemon Piccata Potato Salad

Mango Quinoa Salad

Spicy Vegan Chorizo Queso

Buffalo Chicken Dip

Easy Gluten Free Vegan BBQ Sauce

Retro Jello Salad

Hawaiian Mac Salad

Vegan Goat Cheese Bacon Wrapped Dates

Best Vegan Mushroom Burgers

Herb Cheese Peppadew Peppers

Grain Free Chocolate Chip Cookies

Vegan Cranberry Chicken Salad

Spicy Chipotle Kabocha Dip

 

Perfect Picnic Pasta Salad (serving bowl of cooked corkscrew pasta, fresh grilled corn kernels, sliced roasted asparagus, sundried tomatoes)

 

 

 

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Yield: 12 cups

Perfect Picnic Pasta Salad

Perfect Picnic Pasta Salad

this vegan potluck dish is a fresh, flavorful mix of veggies and curly pasta in a bright avocado dressing.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 3 fresh roasted corn on cob (or 8 ounces frozen / canned)
  • 1 bunch fresh asparagus
  • 3 teaspoons olive oil
  • 1/2 teaspoon sea salt
  • 1 pound gluten free pasta (fusilli or another curly noodle)
  • 3 ounces dehydrated sun dried tomatoes, chopped (or jarred in oil)
  • 1/2 ripe avocado
  • 1 tablespoon sesame oil
  • 1-2 tablespoons water, to thin
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat oven to 400 °F.
  2. Remove all husks and silk from corn. Drizzle with 2 teaspoons olive oil and wrap each cob in foil.
  3. (If using frozen corn or canned, skip the previous step. Defrost / drain frozen or canned corn and set aside.)
  4. Run asparagus stalks under cold water to rinse clean. Trim rough ends with a knife, or snap them where they naturally break by bending with your hands. Trim any rough points.
  5. Pile trimmed asparagus on baking sheet. Drizzle with 1 teaspoon olive oil and toss to coat. Arrange asparagus in a single layer on baking sheet, sprinkle with sea salt.
  6. Add both asparagus and corn to preheated 400 °F oven.
  7. Roast asparagus for 10 minutes. Remove after 10 minutes and using tongs, carefully flip asparagus. Return to oven and roast for another 10-12 minutes.
  8. Leave corn in oven to continue roasting for another 8-10 minutes. Foil wrapped corn generally cooks in 30 minutes in a 400 °F oven.
  9. Meanwhile, boil pasta according to package directions.
  10. While pasta cooks, chop sundried tomatoes. If using dehydrated tomatoes, place them in warm water to rehydrate. Set aside. Drain before adding to pasta.
  11. Peel and pit the 1/2 avocado. Place in blender with sesame oil, water, and salt. Blend until smooth, adding more water as needed.
  12. Once pasta is cooked, drain and return to pot. Add avocado sauce, corn, asparagus, drained sun dried tomatoes. Toss to coat.
  13. Transfer to serving bowl if serving right away, or set aside to cool completely before storing in refrigerator.

Notes

dairy, egg, soy and gluten free, vegan


Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • La Tourangelle Organic Extra Virgin Olive Oil, 25 Oz
    La Tourangelle Organic Extra Virgin Olive Oil, 25 Oz
  • DeLallo Gluten Free Pasta, Fusilli, 12 Ounce
    DeLallo Gluten Free Pasta, Fusilli, 12 Ounce
  • Trader Joe's California Sun-Dried Tomatoes, 3 oz - 2 Pack
    Trader Joe's California Sun-Dried Tomatoes, 3 oz - 2 Pack
  • La Tourangelle Toasted Sesame Oil
    La Tourangelle Toasted Sesame Oil
  • Vitamix Blender, Low-Profile Container
    Vitamix Blender, Low-Profile Container
  • Glass Mixing Bowl Set
    Glass Mixing Bowl Set
  • Chef Knife
    Chef Knife
  • Cutting Board
    Cutting Board
  • Glass Food Prep Container Set
    Glass Food Prep Container Set

Nutrition Information:

Yield:

12

Serving Size:

1 cup

Amount Per Serving: Calories: 103Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 185mgCarbohydrates: 15gFiber: 3gSugar: 3gProtein: 4g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

© Kristina Sloggett
Cuisine: American / Category: Dinner

 

about Kristina:

How To Roast Asparagus (photo of fresh asparagus arranged in a single layer on a baking sheet) Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! She loves dachshunds, karaoke, and travel.
Read more…

 

 

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

 

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Filed Under: Dinner, Gluten Free, Meatless Monday, recipes, summertime, Vegan

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Comments

  1. [email protected] says

    May 25, 2015 at 7:50 pm

    This looks absolutely delicious. I have the same feelings you do about mayo so I really love the lemony avocado dressing. Super summery. I dig it!

    Reply
  2. Kim - Liv Life says

    May 25, 2015 at 6:49 pm

    Love, love, did I mention love? That avo dressing!!

    Reply
  3. Arman @ thebigmansworld says

    May 25, 2015 at 6:45 pm

    Picnics are NOT complete without a pasta salad and if you say it’s perfect, I take your word for it.

    Look at that asparagus.

    Reply
  4. Bou Shin says

    July 13, 2014 at 10:53 am

    Those salads (especially the one with sun-dried tomato) look perfect! Mmmm!

    Reply
  5. Nancy Rose Eisman says

    July 5, 2014 at 1:44 pm

    This looks amazing, with favorite ingredients I hadn’t thought to put together before. Thanks so much!

    Reply
  6. Eileen says

    July 3, 2014 at 11:02 am

    This salad looks like such an excellent summery treat! (Of course salads are treats. Why not?) That dressing sounds particularly delightful. Avocado forever!

    Reply
  7. Heather (Where's the Beach) says

    July 3, 2014 at 5:51 am

    Oh friend, you always make the most amazing recipes and your photos are the icing on the cake. I don’t like avocados, but I would be willing to give this recipe a shot hands down no questions. Thank you for your inspiration! I hope you have a wonderful holiday weekend.

    Reply

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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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