Vegan Avocado Caprese Pasta Salad

Okay, I might be a bit biased. I can only imagine how lovely and wonderful your mothers are❤️. Today’s post is dedicated to every kickass mom out there, especially mine. When I asked her for a recipe idea for Mother’s Day that was just for her, all she said was, “Pasta, with a simple tomato sauce.”
Okay, I might be a bit biased. I can only imagine how lovely and wonderful your mothers are❤️. Today’s post is dedicated to every kickass mom out there, especially mine. When I asked her for a recipe idea for Mother’s Day that was just for her, all she said was, “Pasta, with a simple tomato sauce.”

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.