Quick & EASY Plant-based Pasta Salad that will impress! Featuring Tabitha Brown Very Good Garlic

pasta

🥗Healthier: zucchini noodles

💰Cheaper: whole grain pasta

Zucchini noodles reduce carbs and calories while whole grain pasta is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola oil is often less expensive.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: grated parmesan

Brewer's yeast offers similar flavor, while parmesan is a common substitute.

avocado

🥗Healthier: mashed peas

💰Cheaper: sunflower seeds

Mashed peas provide creaminess, while sunflower seeds are budget-friendly.

Boil water in a large pot and cook pasta until al dente, about 8-10 minutes.

Drain pasta and rinse under cold water to cool.

Chop cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces.

Slice black olives and avocado.

In a large bowl, combine cooled pasta, chopped vegetables, olives, and spinach.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.

Pour dressing over pasta salad and toss to combine.

Add fresh basil and nutritional yeast, mixing gently to incorporate.

Taste and adjust seasoning if necessary.

Serve chilled or at room temperature.

Cooking Techniques

Spice Level:

Allergens