Description
If it's too hot to cook - then try this Mexican Pasta Salad! It's 100% vegan, oil-free, and with the right pasta can be gluten-free as well.
Ingredients
Units
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- 6 oz brown rice Fusilli pasta
- 15 oz can black beans, rinsed & drained
- 1 cup corn (freshly roasted, frozen, or canned)
- 2-3 green onions, finely chopped
- 4 oz can green chile (optional but adds more spice and flavor)
- 3/4 cup cherry or grape tomatoes
- small handful of baby spinach and/or cilantro
Chipotle Dressing
- 1/2 cup hulled unsalted sunflower seeds
- 1 cup water (divided)
- 1-2 chipotle peppers with 1-2 tsp of the adobo sauce
- 2 cloves garlic
- 2 Tbs apple cider vinegar
- 1 1/2 tsp maple syrup
- 1 tsp smoked paprika
- 1/2 salt (or to taste)
Instructions
- Soak the sunflower seeds in 1/2 cup of water for 30 minutes
- Prepare pasta according to package directions (my package was 12 minutes)
- Drain and rinse pasta and place in large bowl
- To a blender, add the sunflower seeds and the soaking water, the other 1/2 cup water, and all the remaining dressing ingredients and blend until smooth and creamy. Note: You will have to scrape down the sides a few times.
- Rinse and drain beans and add to pasta
- Add the corn
- Add tomatoes and chopped onions and mix well
- Add all the remaining salad ingredients and mix well
- Fold in dressing and mix well
- Chill until ready to serve
Notes
Like This Recipe? Tips and Donations are Always Appreciated!
Keywords: vegan, mexican pasta salad, oil-free, gluten-free