Creamy Southwestern pasta salad (vegan, GF option, easy)
This easy pasta salad combines classic Southwestern ingredients like black beans, tomatoes, and corn into a delicious vegan meal.
Ingredients
Salad
- 8 oz dry pasta of choice | 225g; use GF if needed
- 1 bell pepper | 200g; chopped
- 2 large ripe tomatoes | 300g; diced; or cherry tomatoes
- 1 cup cooked corn | 150g
- 1 1/2 cups cooked black beans | 250g (or one 14-oz can, drained); or other cooked beans
- 3 stalks green onion | 20g; chopped; or use cilantro, jalapeno, etc.
- 1 large avocado | 110g; sliced; optional
Dressing
- 1/3 cup vegan mayonnaise | 80g; or use vegan cream cheese
- 1 tsp chili powder | or paprika
- 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- 3 tbsp nutritional yeast | 20g
- salt, pepper, and lemon juice | to taste
Instructions
- Cook the pasta according to package directions; drain and set aside.
- While pasta is cooking, prepare the sauce & salad ingredients. In a jar, whisk together the dressing ingredients; add some water if needed for a thinner consistency. Taste and adjust the seasonings, if needed.
- Combine the dressing with all the salad ingredients (including cooked pasta) and toss well. Serve immediately.