Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 556 kcal

Ingredients

For the vegan Southwestern pasta salad:

  • 12 oz farfalle pasta
  • 1 heaped cup black beans (canned)
  • 1 1/2 cups corn
  • 2 cups cherry tomatoes, cut into halves
  • 1 orange bell pepper, cut into stripes
  • 1 avocado, cut into medium-sized chunks
  • 3 green onions, cut into rings
  • 1/2 cup fresh cilantro, chopped (optional)

For the lime dressing:

  • 1 tablespoon fresh lime juice
  • 2 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1 teaspoon paprika powder
  • 1 tablespoon white wine vinegar
  • 1 splash agave
  • 1 tablespoon water
  • 1-2 cloves of garlic, minced
  • black pepper
  • salt

Instructions

  1. Cook the pasta according to the instructions 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. Enjoy!

 

Recipe Sourced From Vegan Heaven

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