This vegan ranch pasta salad is the perfect dish to bring to a barbecue or potluck! What's more, it's full of healthy, plant-based protein. Nutritious and delicious!
Bring a large pot of salted water to boil. Add in the Chickapea spirals pasta, and cook according to package directions. When done, drain and rinse in cold water.
While pasta is cooking, make your ranch dressing. In a blender, combine all ingredients and blend on high until smooth and creamy.
Be sure to taste and add any additional seasonings you like. I added in a little more salt and black pepper.
Cut an avocado in half and remove the pit. Scoop out the avocado with a spoon, and then chop into 1/2 - 1/4 inch-sized pieces.
In a bowl, toss the avocado with the juice of 1 lime - this will prevent the avocado from browning.
Finely dice 1/2 of a red onion, and set aside.
Drain your can of black beans, and rinse well until they're clean.
In a large bowl, add in cooked pasta, chopped avocado, diced red onion, and black beans. Drizzle everything with about 3/4 of the ranch, and mix well.
Give it a quick taste, and decide if you want to use the rest of the dressing. I did, but you might like a lighter pasta salad.
This pasta salad is best when served immediately, but it can be put in the fridge for a few hours. Serve at room temperature.
If this pasta salad isn't served immediately, wait to add the avocado until just before serving so it doesn't brown (although the lime juice will help with this). Or, feel free to sub in another vegetable like cherry tomatoes or kale.