Fresh Tomato and Avocado Black Bean Pasta

Pasta salads were a Summer staple growing up in my house.  My Mom would make them for dinners and picnics because they were so easy and delicious!  I still make them as an adult, although I have swapped out some of the ingredients because I am vegan and try to eat mostly gluten free.  The recipe I am sharing with you today is super easy to make, but satisfying and yummy.  I use a black bean pasta which is not only gluten free but packed with 25 grams of protein per serving as well!  So there is no need to add another protein source to this.  I add in garden fresh organic tomatoes, avocado and scallions, toss it with a simple lemon dressing, and voila!  Quick and delicious dinner!  The avocado adds a little richness along with heart healthy fats so that you wont miss the cheese (because I always used to add cheese to mine when I was younger).

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



Cook the pasta according to directions, and rinse with cold water to cool. In a bowl combine the tomatoes, avocados, and scallions. Add the pasta along with the lemon juice, olive oil and sea salt and toss together until all combined. Serve!

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Recipe Type

  • Allergen Friendly
  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Salad
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Salad

Skill Level

  • Beginner
  • Easy