Get ready to transform your lunch routine with this mouthwatering Southwestern Pasta Salad that proves vegan dishes can be explosively delicious! Imagine a vibrant, zesty dish that combines the bold flavors of the Southwest with the convenience of a make-ahead meal. This recipe isn't just a salad—it's a culinary adventure that will transport your taste buds to a world of tantalizing spices, fresh vegetables, and protein-packed goodness, all without any animal products.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz pasta (e.g., rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1/2 cup bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a pinch of salt. Bring to a rolling boil over high heat.
- Add pasta to boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
- While pasta is cooking, prepare the vegetables: halve cherry tomatoes, dice bell peppers and red onions, and ensure black beans are rinsed and drained.
- When pasta is cooked, drain in a colander and rinse with cold water to stop the cooking process and cool the pasta quickly.
- In a large mixing bowl, combine cooled pasta, cherry tomatoes, black beans, corn, bell peppers, and red onions.
- In a separate small bowl, whisk together olive oil, lime juice, chili powder, salt, and pepper to create the dressing.
- Pour the dressing over the pasta and vegetable mixture, tossing gently to ensure even coating.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Before serving, taste and adjust seasoning if needed. Serve chilled or at room temperature.
Tips
- For maximum flavor, cook your pasta just until al dente and rinse with cold water to stop the cooking process and prevent clumping.
- Use fresh lime juice instead of bottled for a brighter, more authentic taste. The acidity helps balance the dish's rich flavors.
- Let the salad marinate in the refrigerator for at least 30 minutes before serving. This allows the spices and dressing to fully infuse the ingredients.
- Feel free to customize! Add diced avocado, chopped cilantro, or jalapeños for extra kick and texture.
- For best results, use a mix of colorful bell peppers to make the salad visually appealing and nutritionally diverse.
- If you're meal prepping, this salad stays fresh in the refrigerator for 3-4 days, making it perfect for quick lunches throughout the week.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 12g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
