Vegan Gluten Free Southwest Pasta Salad
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Learn more →Ingredients
6 servings
For the salad
- 12 oz gluten free rotini or penne pasta
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, fresh, frozen (thawed), or canned (drained)
- 1 cup cherry tomatoes, halved
- 1 roasted red pepper (from a jar), drained and diced
- ½ red onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
For the dressing
- ⅓ cup olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 1 avocado, diced
- ¼ cup cotija cheese, crumbled (optional)
Can be omittedcotija cheese
Instructions
- 1
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.
- 2
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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