This southwestern pasta salad is an incredibly easy to throw together, full of flavor and completely healthy dinner recipe. It makes for a great weeknight dinner that is ready in just under 30 minutes. Plus, it is plant-based and oil-free.
Cook pasta.
While the pasta is cooking, chop bell pepper and jalapeno. Add to frying pan and sauté on medium to high heat with enough water or vegetables broth to cover the bottom. About 5 minutes or until soft.
Add corn, beans and diced tomatoes to frying pan. Do not drain beans or diced tomatoes. Let cook for about 5 minutes. If the mixture seems dry add a splash of water.
Lower heat. Stir in garlic powder, onion powder, cumin, smoked paprika, cayenne pepper, chopped cilantro, salt and pepper. Let simmer for 2-3 minutes.
Once the pasta in finished, drain water and add pasta to frying pan. Mix in diced onion.
Top with chopped avocado or homemade guacamole.