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Rachel White

Southwest Vegan Pasta Salad

Southwest Vegan Pasta Salad combines tender pasta, black beans, corn, crunchy vegetables, and zesty lime dressing. It is bold, colorful, satisfying, and perfect for gatherings or meal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cups
Course: Dinner, Lunch, Side, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 16 oz rotini pasta dry
  • 1 15 oz can black beans drained
  • 1 cup corn cooked
  • 1 cup red bell pepper diced
  • 1 2 cup green onion sliced
  • 1 4 cup cilantro chopped
Lime Dressing
  • 1 3 cup vegan mayonnaise
  • 3 tbsp lime juice fresh
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 2 tsp cumin
  • 1 2 tsp salt or to taste
  • 1 4 tsp black pepper

Equipment

  • Mixing Bowl
  • Large Pot
  • Colander
  • Blender
  • Knife
  • Cutting Board
  • Measuring Cups
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Boil pasta in salted water until tender with a slight bite. Drain and rinse until cool.
  2. Whisk mayonnaise, lime juice, olive oil, chili powder, cumin, salt, and pepper until smooth.
  3. Add pasta, black beans, corn, bell pepper, green onion, and cilantro to a large bowl.
  4. Pour dressing over the salad. Toss thoroughly until every piece looks evenly coated and glossy.
  5. Chill for 20 minutes before serving. Toss again and adjust lime if desired.

Notes

For softer texture, dress pasta while slightly warm. For firmer texture, chill pasta first. Freeze extra dressing only; vegetables lose crunch after thawing. Toss gently during assembly so beans stay whole. Add jalapeno, avocado, smoked paprika, or pumpkin seeds for flavor changes. Store covered in the refrigerator up to 4 days.