Southwest Pasta Salad (Vegan)
Ingredients:
- 12 oz rotini or penne pasta
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/3 cup vegan mayonnaise
- 2 tbsp lime juice
- 1 tsp chipotle powder or adobo sauce
- 1/2 tsp ground cumin
- 1/2 tsp salt
Equipments:
Features:
Raw
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Rinse the cooked pasta under cold water right after draining — this stops it from continuing to cook and keeps it from turning gummy once it's tossed with the dressing.
Instructions:
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Make the Dressing: Whisk together the vegan mayonnaise, lime juice, chipotle powder, cumin, and salt in a small bowl.
- Combine: In a large bowl, combine the cooled pasta, black beans, corn, bell pepper, and red onion.
- Dress & Toss: Pour the dressing over the salad and toss well to coat.
- Fold in Cilantro: Fold in the fresh cilantro.
- Chill: Chill for at least 20 minutes before serving.
Notes: Reserve a bit of pasta cooking water before draining — it helps loosen and bind the sauce.
Tips: Cook the pasta just to al dente since it will continue to soften as it mixes with the hot sauce. Dress the salad just before serving to keep ingredients from becoming soggy.
Storage: Store components separately and combine with dressing right before eating for the best texture.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The rotini or penne pasta provides the hearty base that carries the sauce. The canned black beans adds protein and a creamy texture that bulks up the dish. The red bell pepper adds sweetness and a pop of color. The diced red onion adds sweetness and depth as it cooks down.
Southwest Pasta Salad (Vegan)
Ingredients:
- 12 oz rotini or penne pasta
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/3 cup vegan mayonnaise
- 2 tbsp lime juice
- 1 tsp chipotle powder or adobo sauce
- 1/2 tsp ground cumin
- 1/2 tsp salt
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The rotini or penne pasta provides the hearty base that carries the sauce. The canned black beans adds protein and a creamy texture that bulks up the dish. The red bell pepper adds sweetness and a pop of color. The diced red onion adds sweetness and depth as it cooks down.
Prep:
Rinse the cooked pasta under cold water right after draining — this stops it from continuing to cook and keeps it from turning gummy once it's tossed with the dressing.
Instructions:
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Make the Dressing: Whisk together the vegan mayonnaise, lime juice, chipotle powder, cumin, and salt in a small bowl.
- Combine: In a large bowl, combine the cooled pasta, black beans, corn, bell pepper, and red onion.
- Dress & Toss: Pour the dressing over the salad and toss well to coat.
- Fold in Cilantro: Fold in the fresh cilantro.
- Chill: Chill for at least 20 minutes before serving.
