Southwestern Pasta Salad (vegan)

By Tdunl

Good, but needs more liquid. (Doubling lime dressing is needed but still needs more flavor of something.)

Ingredients

• For the vegan Southwestern pasta salad:
• 12 oz farfalle pasta
• 1 heaped cup black beans (canned)
• 1 1/2 cups corn
• 2 cups cherry tomatoes, cut into halves
• 1 orange bell pepper, cut into stripes
• 1 avocado, cut into medium-sized chunks
• 3 green onions, cut into rings
• 1/2 cup fresh cilantro, chopped (optional)
• For the lime dressing:
• 1 tablespoon fresh lime juice
• 2 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1 teaspoon paprika powder
• 1 tablespoon white wine vinegar
• 1 splash agave
• 1 tablespoon water
• 1-2 cloves of garlic, minced
• black pepper
• salt

Preparation

Step 1

Cook the pasta according to the instructions on the package. Once cooked, rinse with cold water and set aside.

In a large bowl, combine all ingredients for the dressing. Add the ingredients for the pasta salad and stir well. Let the salad sit in the fridge for a couple of hours. Enjoy!