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Southwestern Pasta Salad

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.

Course Dinner
Cuisine Plant-Based, Vegan
Keyword beans, pasta
Prep Time 5 minutes
Cook Time 15 minutes

Ingredients

  • 1 box of rotini pasta
  • 1 bell pepper
  • 2 jalapenos
  • 2 cup corn
  • 1 can diced tomatoes
  • 2 cans black beans
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/4 cup cilantro
  • salt to taste
  • pepper to taste
  • 1/2 -1 avocado

Instructions

  1. Cook pasta.

  2. 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.

  3. 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.

  4. Lower heat. Stir in garlic powder, onion powder, cumin, smoked paprika, cayenne pepper, chopped cilantro, salt and pepper. Let simmer for 2-3 minutes.

  5. Once the pasta in finished, drain water and add pasta to frying pan. Mix in diced onion.

  6. Top with chopped avocado or homemade guacamole.