Creamy Avocado & Orange Pasta Salad

avocado orange pasta salad

Well there’s more to this pasta salad than just avocados and oranges but those are the extra fun bits, I think.

This is a Saturday afternoon salad. You know the kind. The hectic Saturday afternoon of running errands where you might skip lunch because you’re looking at a new karaoke machine. (Yes, karaoke. More on that another time.)

When we got home we were both so hungry and it was a choice between reheating leftovers for a late lunch or get started on an early supper. Instead I said forget it and made something totally different. Though this pasta salad has a creamy dressing, it’s rather light. Loads of veggies and the brightness of citrus makes this a really refreshing salad. And a perfect late afternoon lunch.

You can really put whatever vegetables you want in this salad. It doesn’t really matter. It all tastes good.


Creamy Avocado & Orange Pasta Salad
A tasty pasta salad with avocado and orange and all other kinds of vegetable goodies.
Recipe type: Salads
Serves: 6-8
  • 1 lb brown rice penne pasta, cooked, rinsed and cooled
  • 1 cucumber, cut into quarters and sliced
  • 1 red pepper, seeded and diced
  • ¼ cup sweet red onion, diced
  • 1 or 2 avocados, sliced
  • 1 tablespoon lime juice
  • 1 large navel orange, zested and cut into supremes and any remaining juice squeezed
  • ½ cup cherry tomatoes, quarter any larger ones
  • 1 cup vegan mayonnaise
  • ¼ cup apple cider vinegar
  • 4 tablespoons sugar
  • 1 teaspoon dried dill
  • Salt and pepper, to taste
  1. In a small bowl, toss avocado slices gently with lime juice.
  2. In a large bowl combine penne, cucumber, red pepper, red onion, avocado slices, tomatoes and orange supremes. Squeeze out the remaining orange juice. Add in orange zest.
  3. In a small bowl, whisk vegan mayonnaise, apple cider vinegar, sugar, dill and salt and pepper.
  4. Pour dressing over the pasta salad and toss gently to combine.


gluten free vegan pasta salad

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8 Responses to “Creamy Avocado & Orange Pasta Salad”

  1. Leslie
    January 16, 2013 at 10:44 am #

    May I ask what brand vegan mayo you used?


  2. Grae
    January 16, 2013 at 11:03 am #

    Megan, this looks great! Will probably make it today, thanks!
    Have you tried the reduced fat vegenaise yet? I don’t think it tastes any different, just lower cals which is nice.

    Oh, and a side note, that gluten free bread recipe I posted the link to a couple weeks ago, not so great after the initial day fresh out of the oven, too much starch I think, gets dry and dusty. :p.

    • January 16, 2013 at 7:16 pm #

      I’ve tried the grapeseed one and the original one only. I enjoy both of those. Good to know that the reduced fat one is good too!

      And bummer about the bread. That’s kind of the problem with a lot of gluten free breads. It’s probably a good thing we rarely eat bread anyway so it’s not as disappointing when gluten-free bread doesn’t work out. :)

  3. Amber
    December 22, 2013 at 7:10 pm #

    Would I be ruining this by omitting the orange? Not a fan, but the rest looks amazing.

    • December 24, 2013 at 2:15 pm #

      I don’t think so. I love the cool fresh citrus flavor but if you’re not a fan, omit it or replace it with something else that you think would be tasty. Enjoy!


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