Puertorrican Pasta Salad

A vegan-alternative to a Puertorrican classic! Instead of using regular mayonnaise, we are making our own made from avocados, mustard, garlic and some spices. Filled with fresh ingredients like bell-peppers, zucchini and onion, this recipe will take your original pasta salad to the next level!


5 Minutes

4 Serves


1 cup of cooked elbow pasta (can be substituted for any other type of pasta)

1 red bell pepper, finely chopped

1 yellow bell pepper, finely chopped

1 zucchini, chopped into small pieces

1/2 of red onion, cut into small pieces

1/4 cup of cooked peas

1 mallet of coriander, finely chopped  


  1. Whip the egg with the lemon juice, avocado, mustard, garlic, cumin and turmeric.
  2. Add olive oil little by little until the mayonnaise is formed. If it is too thick you can add a little water.
  3. Add mayonnaise and mix with the rest of the ingredients.