This colorful pasta salad is loaded with hearty black beans, sweet corn, juicy cherry tomatoes, and a smoky roasted red pepper for real bite in every forkful. Red onion, jalapeño, and fresh cilantro add sharp, zesty contrast, while the dressing — a whisked blend of olive oil, lime juice, cumin, chili powder, and smoked paprika — brings a bright, punchy warmth that ties the whole bowl together. The gluten free pasta gets cooked until tender, then chilled and tossed so it really soaks up all that citrusy, spiced flavor as it sits. Creamy diced avocado folded in right before serving adds richness and a silky finish that balances the crunch and heat. It's an easy make-ahead dish that holds up beautifully in the fridge, making it a great pick for potlucks, meal prep, or a quick weeknight side. This one's a solid choice for a vegan spread, packed with plant-based protein and fresh, vibrant produce in every bite.
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Bring a large pot of well-salted water to a boil. Cook the gluten free pasta according to package directions until tender with no chalky center, about 8–10 minutes. Drain through a colander, rinse under cold running water until completely cool, and shake off excess water.
While the pasta cooks, whisk together the olive oil, lime juice, ground cumin, chili powder, smoked paprika, salt, and black pepper in a small bowl until the dressing is uniform and slightly thickened.
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