Quick and easy southwest pasta salad is oil-free and packed with flavor! It's the perfect vegan pasta salad recipe for cookouts and picnics.
Servings 6
Author Becky Striepe
Ingredients
2cupsdry rotini pasta
2earscornraw or cooked (or 1 ½ cups frozen corn, thawed)
15ounce canblack beansrinsed (or 1 ½ cups cooked black beans)
¼cupminced green onion
½teaspoongarlic powderor more, to taste
½teaspooncumin
¼teaspooncoriander
½teaspoonmild chipotle chili powderor more or less, to taste
1tablespoonlime juiceor more, to taste
1cupyour favorite salsahomemade or store-bought is fine
1Haas avocadodiced (If you’re making this in advance, don’t chop the avocado until the day-of.)
hot sauceto taste, optional (depends on your salsa choice and how spicy you like your food)
Instructions
Prepare the pasta according to package directions and drain. While the water boils and the pasta cooks, prep the rest of the ingredients.
Add all of the ingredients, except for the hot sauce, to a large mixing bowl. Toss well to combine. Taste and adjust the flavor, if needed, by adding more garlic powder, lime juice, chipotle powder, and hot sauce. I went conservative on the spices and lime juice, because you can always add more, but you can't take away. What you'll need to add depends on the salsa you chose to use. Once it's seasoned to your liking, cover and chill until you’re ready to serve – up to overnight.
Video
Notes
Leftover pasta salad will keep for 3-5 days in the refrigerator. If you’re making this in advance, don't chop and add the avocado until just before serving.