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Garden Vegetable Bow Tie Pasta Salad
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Salad
Cuisine
Plant-Based
Servings
4
Ingredients
1x
2x
3x
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
Instructions
Into a large bowl add all your salad ingredients, toss and set aside.
Into a food processor add your ingredients for the avocado whip, blend till completely silky smooth!
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).
Serve at your next dinner or BBQ - lasts up to a week (without dressing) in the fridge.
Hint: you might want to double the recipe
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