Description
A tangy, zesty vegan southwest pasta salad packed with fresh veggies, black beans, and a creamy chipotle-lime dressing. Perfect for summer picnics, potlucks, or a light lunch.
Ingredients
Scale
- 12 oz rotini or bow-tie pasta
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn (fresh, frozen, or canned)
- 1 medium red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely diced
- 1/4 cup cilantro, chopped (optional)
- 1 large avocado, diced
- 1/3 cup vegan mayo
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil
- 1 teaspoon chipotle powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and rinse under cold water to stop the cooking. Set aside.
- While the pasta cooks, dice the red bell pepper, red onion, and avocado. Halve the cherry tomatoes, and chop the cilantro if using.
- In a small bowl, whisk together the vegan mayo, lime juice, olive oil, chipotle powder, garlic powder, salt, and pepper. Adjust seasoning to taste.
- In a large mixing bowl, toss the cooked pasta, black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro.
- Pour the dressing over the salad and toss until everything is evenly coated. Gently fold in the diced avocado last to avoid smashing it.
- Cover the bowl and refrigerate for at least 20 minutes to let the flavors meld. Serve chilled and enjoy!
Notes
[‘Slightly undercook the pasta to prevent it from becoming mushy.’, ‘Rinse the pasta under cold water to stop the cooking process and prevent sticking.’, ‘Toss the diced avocado in lime juice to prevent browning.’, ‘Chill the salad for at least 20 minutes to enhance the flavors.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: Southwest
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3
- Sodium: 300
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 35
- Fiber: 6
- Protein: 7
Keywords: vegan pasta salad, southwest salad, summer recipe, plant-based, healthy salad, chipotle lime dressing