Arugula and Peach Pasta Salad

Have you tried this Arugula & Peach Pasta Salad? With creamy agave-mustard dressing, chickpeas and avocado 🍃🌿

This salad combines all the best things about summer in a savory sweet combination that is SO good. The peppery arugula, creamy avocado, and sweet fresh peaches and tomato all make this salad a great option to celebrate summer and share (if you choose 😉) with fam and friends. 🌿

Arugula and Peach Pasta Salad

This Arugula and Peach Pasta Salad is flavorful, fresh and vibrant. If you're looking for a simple yet amazingly delicious summer salad, look no further!

Course Dinner, Lunch, Side Dish

Cuisine Italian-Inspired

Keyword Plant-Based Arugula Salad, Vegan Pasta Salad, Vegan Peach Salad

Prep Time 15

Cook Time 15

Total Time 30

Servings

Author Janet

Ingredients

1/3 lb. cavatappi pasta
1 15oz. can chickpeas drained and rinsed
1 tsp. avocado oil
¼ tsp. kosher salt
¼ tsp. pepper
¼ tsp garlic powder
½ tsp. sweet paprika
4 cups lightly packed arugula
Juice of 1 lemon
1 ½ donut peaches pit removed and thinly sliced
3 tbsp. shallot finely chopped
2 tbsp. fresh dill finely chopped
1 cup cherry tomatoes or grape tomatoes, halved
1 avocado diced
1 tbsp. hemp seed hearts

Creamy Agave-Mustard Dressing (makes extra)

2 tbsp. agave nectar +1 tsp.
3 tbsp. vegan mayo
1 tbsp. olive oil + 2 tsp.
2 tbsp. white wine vinegar +1 tsp.
1 ½ tsp. stone ground mustard
1 ½ tsp. dijon mustard
¾ tsp. kosher salt
¾ tsp. pepper
¼ tsp. garlic powder

Instructions

Cook the pasta in salted water until al dente, then drain and rinse. Set aside.
Meanwhile, place a pan on medium heat. Add the 15 oz. chickpeas, 1 tsp. avocado oil, ¼ tsp. kosher salt, ¼ tsp. pepper, ¼ tsp. garlic powder, and ½ tsp. sweet paprika. Stir, cook for 3 to 4 min until heated, stirring occasionally.
Whisk together all Creamy Agave-Mustard Dressing ingredients in a bowl (2 tbsp. + 1 tsp. agave nectar, 3 tbsp. vegan mayo, 1 tbsp. + 2 tsp. olive oil, 2 tbsp. + 1 tsp. white wine vinegar, 1 ½ tsp. stone ground mustard, 1 ½ tsp. dijon mustard, ¾ tsp. kosher salt, ¾ tsp. pepper, ¼ tsp. garlic powder).
Add the 4 cups arugula, cooked pasta, and juice of ½ the lemon to a large serving bowl or plate, and toss. Cut the remaining lemon into wedges for serving. Top the salad with the 1 ½ donut peaches, 3 tbsp. shallot, 2 tbsp. fresh dill, 1 cup cherry or grape tomatoes, 1 avocado, and 1 tbsp. hemp seed hearts, and about half of the dressing, and gently toss. Top with the chickpeas, and serve with remaining dressing and lemon wedges on the side.