Vegan Avocado Caprese Pasta Salad

Creamy avocado replaces cheese in this VEGAN Caprese Pasta Salad! Easy to prepare in 30 minutes & full of fresh summer produce. A delicious lunch or dinner!

1 16-ounce bag brown rice pasta (or any kind of pasta you want)
1 8-ounce pint cherry tomatoes, halved (about 1½ cups)
1 cup fresh basil, chopped
1 avocado, chopped
¼ cup balsamic vinegar
2 tablespoons olive oil
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon fresh lemon juice
1 teaspoon maple syrup or agave nectar (optional)
½ teaspoon salt
¼ teaspoon pepper

View the full recipe at Emilie Eats →