Crowd-Pleasing Southwest Pasta Salad.
A tasty summer salad with veggies and a delicious dressing. This Southwest pasta salad is sure to be a favorite!
Ingredients
- 8 ounces gluten free shells or a different pasta shape, like rotini or macaroni
- 15 ounces tricolor beans drained and rinsed
- 1 red bell pepper chopped
- 1 ½ cups grape tomatoes sliced
- ⅔ cup sweet onion chopped
- ½ cup cilantro leaves or parsley
For the dressing:
- ¾ cup Earth Balance mayonnaise or a different brand that works for your needs
- 1 ½ teaspoons cumin
- ¾ teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon sea salt
- 1 ½ teaspoons organic cane sugar
- 1 Tablespoon lime juice
Instructions
- Prepare the pasta according to package directions. Drain and set aside to cool.
- Once the pasta is cool, place it in a large bowl and add the beans, bell pepper, tomatoes, cilantro, and onion, and toss together.
- In a small bowl, combine the Earth Balance mayonnaise, cumin, chili powder, garlic powder, paprika, sea salt, sugar, and lemon or lime juice. Stir well.
- Pour the dressing over the pasta and vegetables and stir well to combine.
- Refrigerate until ready to serve.
Notes
Store leftover pasta in the refrigerator. It should stay fresh for about 4 days. You may need to add a little more dressing to the leftovers if the pasta absorbs all the dressing.
Feel free to be creative with this recipe. You can add corn, jalapeno, zucchini, carrots, roasted sweet potatoes, or anything else you like!
If you don't like cilantro, feel free to use parsley.
Nutrition
Calories: 329kcalCarbohydrates: 41gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 289mgPotassium: 373mgFiber: 6gSugar: 3gVitamin A: 950IUVitamin C: 25mgCalcium: 37mgIron: 2mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!