Description
A vibrant, no-cook pasta salad blending crisp greens, roasted tomatoes, avocado, and a tangy vinaigrette. This vegetarian version replaces bacon with roasted red peppers and avocados, creating a refreshing, satisfying twist on a classic for any occasion.
Ingredients
Whole wheat pasta 8 oz (225g)
Romaine lettuce 2 cups, chopped
Cherry tomatoes 1 pint (12 oz), halved
Cucumber 1 medium, diced
Red onion 1/2 small, finely chopped
Avocado 1 large, diced
Roasted red peppers 2, sliced
White balsamic vinegar 3 tbsp
Extra virgin olive oil 2 tbsp
Dijon mustard 1 tbsp
Honey 1 tbsp
Instructions
1. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and rinse with cold water to cool down (if making ahead, store in an airtight container until ready to use for the salad)
2. Chop romaine lettuce and finely mince red onion.
3. Halve cherry tomatoes and dice cucumber.
4. In a small bowl, whisk together white balsamic vinegar, olive oil, Dijon mustard, and honey to create the dressing.
5. Combine cooled pasta, romaine, tomatoes, cucumber, red onion, avocado, and roasted red peppers in a large mixing bowl.
6. Add the dressing and gently toss to combine.
7. Taste and adjust seasoning with salt and pepper as needed.
Notes
Cooked pasta can be prepared up to 3-4 days ahead, store in fridge.
Jarred roasted red peppers save time and align with the no-cook recipe.
Optional: Use jarred or fresh roasted red peppers.
Replace Dijon mustard with gluten-free alternative if desired.
Substitute cooked pasta with quinoa or farfalle if using a gluten-free option.
Add cherry tomatoes only if using; substitute with grape tomatoes if needed.
Toasted bread cubes are optional for added crunch.
- Prep Time: 15
- Category: Lunch
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 2g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg