This smoky, fresh, a simple dish is exactly the type of food we love to cook mid-week. By which we mean it’s quick, packed with healthy veggies, and totally delicious.
Notes:
Use gluten-free pasta to make this recipe gluten-free.
If you’re cooking this recipe for meal-prep, we’d suggest not adding the avocado until you’re ready to serve. The pasta will last for 3-4 days in a fridge without the avocado.
It’s important to give the pasta 5-10 minutes to sit in the dressing before serving. This will allow the veggies and pasta to absorb more flavour from the dressing.
Fiesta Pasta Salad
Serves:4Prep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
300g (10.6oz) pasta, we use farfalle (or gluten-free pasta)
1 x 400g (14.1oz) tin of black beans, drained + rinsed
1 x 200g (7oz) tin of sweetcorn, drained + rinsed
1 bell pepper, diced (we use orange)
200g (7oz) cherry tomatoes, halved
1 red onion, peeled + finely chopped
1 bunch of fresh coriander, chopped
2 avocados, chopped
70g sliced jalapeño from a jar, chopped
For the dressing:
3 tbsp vegan mayonnaise
2 tbsp plant-based milk, (we use oat milk)
2 limes
2 garlic cloves, peeled + finely chopped
1/2 tsp smoked paprika
salt + pepper
Method
Cook the pasta in salted boiling water until al dente, then drain.
Combine all the dressing ingredients, including the zest from one lime, the juice from both limes, and generous pinches of salt and pepper, in a bowl.
Add all the remaining salad ingredients to a large mixing bowl, then add the cooked pasta. Pour over the dressing and toss to combine, and leave for 5-10 minutes before serving. Best eaten immediately (see notes if you’re cooking as a meal-prep).
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