This Southwestern pasta salad with avocado, black beans, and lime dressing is one of my new favorites. It’s not only super easy to make, but also healthy. It’s a great addition to any BBQs and potlucks!
This Southwestern pasta salad was my favorite! I usually make an easy vegan pasta salad with Italian dressing, sun-dried tomatoes, olives, and artichokes. This is the usual pasta salad I bring to BBQs and birthday parties.
Sometimes I also make a vegan pasta salad with pesto or my California pasta salad. But it’s so nice to try something new once in a while. And I’ll definitely make this vegan Southwestern pasta salad more often now. It’s just SO simple and yummy!
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
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!