Southwestern Pasta Salad

Southwestern Pasta Salad

 

Ingredients:

  • For pasta salad:
  • 16 oz. farfalle pasta (fusilli also works well)
  • 1 can 15 oz. black beans, canned rinsed and drained
  • 2 cups corn, thawed if frozen or drained if canned
  • 3 cups cherry tomatoes, cut in halves
  • 1 ½  orange bell peppers, cut into strips
  • 2 avocados, cut into medium-sized chunks
  • 4 green onions, cut into rings (add 2 additional green onions if you leave out cilantro)
  • ½ cup fresh cilantro, chopped (optional) (If you don’t like cilantro, substitute parsley or leave out.)

 

  • For lime dressing:
  • 3 tablespoons fresh lime juice – juice of one lime
  • 3 tablespoons olive oil
  • ¾ teaspoon ground cumin
  • 1 ¼ teaspoons paprika powder
  • 2 tablespoons white wine vinegar
  • 2 splashes agave
  • 2 tablespoons water
  • 3 cloves of garlic, minced
  • ¼ teaspoon black pepper, to taste
  • ½ teaspoon salt,  to taste

 

Instructions:

1.    Cook pasta according to the directions on the package. Once cooked, rinse with cold water and set aside.

2.    In a large bowl, combine all ingredients for the dressing. Add the ingredients for the pasta salad and stir well. Let the salad sit in the fridge for a couple of hours before serving.

 

Adapted Vegan Heaven Web Site: https://veganheaven.org/recipe/southwestern-pasta-salad-vegan/

 

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