Vegan Avocado Caprese Pasta Salad

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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!

INGREDIENTS

• 1 16-ounce bag brown rice pasta (or any kind of pasta you want)
• 1 8-ounce pint cherry tomatoes, halved (about 1 1/2 cups)
• 1 cup fresh basil, chopped
• 1 avocado, chopped
• 1/4 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)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

INSTRUCTIONS

1. Cook pasta according to package directions. Drain; place in a large bowl.
2. Add tomatoes, basil and avocado. Stir until the ingredients are evenly mixed.
3. In a small bowl, whisk together balsamic vinegar, oil, garlic, lemon juice, maple syrup, salt, and pepper. Pour onto the pasta; stir to combine.

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