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Bowl of Vegan Pasta Salad surrounded by fresh vegetable ingredients

Garden Vegetable Bow Tie Pasta Salad

  • Author: Maria Koutsogiannis
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: Plant Based


  • For the pasta:
  • 5 cups cooked bow tie pasta
  • 1 heaped cup cherry tomatoes, halved
  • 3/4 cup parsley, finely chopped
  • 2 cups grilled or steamed corn
  • 3/4 cup chopped black olives
  • dash of salt + pepper – add as much as you know you like!
  • For the avocado whip:
  • 2 large avocados
  • 1 tbsp vegan mayo
  • 1 tbsp kalikori olive oil
  • 2 tbsp water
  • juice of one large lemon


  1. Into a large bowl add all your salad ingredients, toss and set aside.
  2. Into a food processor add your ingredients for the avocado whip, blend till completely silky smooth!
  3. I dolloped over tsp of whip on my salad but I am telling you this salad is fabulous without it (if you can’t deal well with Avocado).
  4. Serve at your next dinner or BBQ – lasts up to a week (without dressing) in the fridge.
  5. Hint: you might want to double the recipe