Creamy Pasta Salad (V, GF, SF) Perfect for a Picnic!

Its getting close to summer. Well, where I live, it already feels like summer. Anyway, its Spring time, and you want to go for a picnic. You just don’t know what to take! This Gluten-Free, Vegan, Oil-Free and Soy-Free creamy pasta salad is the perrrrfect thing to take! Its perfect for a romantic picnic with your special somebody, a potluck with friends, or a work function. Its light, but creamy, and tastes AH-MAZING! 🙂 Just give it a try…

This recipe is Vegan, Gluten-Free, Soy-Free, Oil-Free

Serves: 6-8

What You Need:

16 oz Gluten-Free Rotini Pasta (I like the Quinoa & Rice one from Trader Joe’s & Aldi)

3 Ripe Avocados

1/4 cup sun-dried tomatoes (not the ones in oil), soaked for 20 minutes and drained

1 Tbsp dried Basil

1 Tbsp dried Rosemary

2-3 Cloves garlic, pressed

A little purified water, if necessary (find out why “purified” here)

Directions:

1. Start boiling water for your gluten-free rotini pasta.
2. While the pasta is cooking, start adding all the ingredients, except the sun-dried tomatoes, to a food processor, or blender.
3. Blend until smooth.
4. Transfer avocado mixture to a bowl.
5. Now, pulse the sun-dried tomatoes until small pieces, but not too much
6. Once the pasta is done cooking, drain, and add it to the bowl with the avocado mixture.
7. Mix it up so the pasta is completely covered.
8. Add in the sun-dried tomatoes, and combine.
9. Put in the fridge for 30 minutes, or eat on the spot.

Notes:

*You wouldn’t want to keep this stored overnight because the avocado in the creamy mixture will brown.

I hope you enjoy this recipe as much as I do!

If you try this, let me know in the comments, tag me in a photo on Instagram @allysveganvibes, or show me on Twitter (@allysveganvibes). 🙂

Photo: Bonnie Kittle

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