This easy vegan pasta salad recipe is quick to make, refreshing, and seasoned with a delicious lemon-mustard vinaigrette dressing. It's perfect as a make-ahead lunch and dinner - for work or at home. And it is incredibly nutritious and full of healthyvitamins.
In a bowl, add the olive oil, mustard powder, grated garlic, lemon juice, salt and whisk well.
In a large pot, bring the water to boil, then add the sea salt, and then add the pasta. Cook the pasta al dente. In a smaller pot, boil the asparagus for 5 minutes. We only used the tops of the asparagus as they are more tender and prettier. When cooked, drain the pasta and the asparagus and cool them under cold running water.
In a large bowl, add the pasta, sweet corn, pitted olives, chopped red onion, and boiled asparagus.
Then open an avocado, remove the stone inside, cut it into cubes and add it to the pasta salad.
Add the mustard-lemon vinaigrette into the bowl, add a pinch of salt and pepper and mix very well.
Let rest for about 20 minutes before serving to allow the flavours to come together.