Congrats, you’ve found it! Your go-to summer pasta salad complete with roasted vegetables and a creamy (yet light) avocado dressing. Oh, you weren’t looking for your new go-to pasta salad? Well then happy day for you, because you stumbled upon something amazing. Trust me, your taste buds (and your kids) will thank you.

Ingredients:

1 box fusilli pasta
3 cups broccoli florets
1/2 red onion, quartered
3/4 cup cherry tomatoes, halved
1 1/2 avocados
1/3 cup non-dairy milk
2 tbsp oil
2 tbsp apple cider vinegar
2 tsp garlic powder
1 tsp smoked paprika
1 tsp coriander
salt and pepper to taste

Directions:

Preheat oven to 425.
Toss the broccoli, onion and tomatoes in oil and place on a baking sheet; roast for 20-25 minutes.
While the vegetables cook, cook noodles by following the package directions, drain, toss with oil to prevent sticking together and set aside.
In a food processor, add all remaining ingredients and pulse smooth and creamy.
Taste and season with salt and pepper.
Add pasta, vegetables and avocado dressing to a bowl and toss to coat.
Enjoy warm or cold.