Vegan Comfort Food: Avo-Ranch Pasta Salad

Rustic and filling, but more so really easy to make a batch up. The only downside is waiting for 3 days for an avocado to get around to ripening 😉


Avo-Ranch Pasta Salad


Dressing –

  • 1 cup unsweetened non-dairy milk
  • 1 large lemon, juiced
  • 1 large ripe avocado
  • 1/3 cup fresh cilantro leaves
  • 1 clove fresh garlic
  • ¼ tsp freshly ground black pepper
  • Sea salt, to taste

Salad –

  • 13.25 ounce package multi-grain elbow macaroni
  • 15 ounce can black beans, rinsed and drained
  • 1 bell pepper, seeded and chopped small
  • 1 cup frozen corn


Bring a large pot of lightly salted water to boil, add pasta and cook for time on package. In the last-minute, add in the corn. Drain and shake off.

Add the pasta and corn with beans and bell pepper in a large mixing bowl.

Meanwhile, spilt avocado in half, discard pit and scoop out flesh, add to a high-speed blender with reaming dressing ingredients. Blend until smooth, salt to taste.

Toss salad with dressing, serve warm or chilled.


 photo a4bb5554-5319-4ddd-8ed6-4f719477d785_zps6fc09a16.jpg


  1. Sounds like a satisfying lunch 😉

  2. I could dig right into that! I can’t keep up with your awesomeness Sarah! I don’t know how you keep schlepping out so many new recipes. I live on old standby’s ! :)

  3. Love avocado creamy pasta. I’ve only done mine with basil – but I like the SW twist here. Thanks for sharing Sarah!

  4. Wow – this is amazing…Must make! …not to mention a great way to get the toddler to eat some avocados!

  5. lifewelive4 says:

    This looks amazing and easy, adding this to our menu his week! Thanks

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