Description
This Southwest Pasta Salad with Spicy Garlic Dressing is a vibrant, vegan, and gluten-free dish perfect for meal prep.
Ingredients
Scale
- 1 lb gluten-free pasta (or any pasta if not gluten-sensitive)
- 1/2 cup diced onions (can substitute with green onions)
- 3/4 cup chopped bell peppers (preferably red or yellow)
- 1 cup cooked black beans (can substitute with chickpeas)
- 3/4 cup corn (frozen corn can be used)
- to taste salt
- to taste pepper
- 3 cloves garlic (fresh garlic is recommended)
- 1/2 cup Vegenaise (can substitute with any vegan mayo)
Instructions
- Begin by bringing a large pot of salted water to a boil over high heat. Add 1 pound of gluten-free pasta and cook according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, chop and prepare your vegetables. In a large mixing bowl, combine 1/2 cup diced onions, 3/4 cup chopped bell peppers, 1 cup cooked black beans, and 3/4 cup corn. Toss everything gently together.
- Once the pasta is done, drain it and rinse it under cold running water to cool it and prevent mushiness.
- In the same large bowl with the vegetables, add the cooled pasta. Drizzle the spicy garlic dressing over, season with salt and pepper, and fold all ingredients together.
- Serve immediately or cover tightly and store in the refrigerator for up to 4 days.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: Southwest Pasta Salad, Vegan Pasta Salad, Gluten-Free Pasta Salad