This Fiesta Pasta Salad is a colorful and flavorful vegan dish that’s perfect for summer gatherings or a quick, refreshing meal. Packed with nutritious vegetables, protein-rich beans, and zesty Mexican-inspired flavors, this salad is not only delicious but also satisfying for vegans and non-vegans alike.
Ingredients:
- 300g pasta (any shape)
- 1 can black beans
- 1 can sweetcorn
- 250g cherry tomatoes
- 1 red bell pepper
- 1 red onion
- 1 avocado
- Handful of fresh coriander
For the dressing:
- 4 tbsp extra virgin olive oil
- 2 limes (juice only)
- 1 tsp agave syrup
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
Method:
- Cook the pasta according to package instructions, then drain and rinse with cold water.
- While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the bell pepper and red onion, and cube the avocado.
- Drain and rinse the black beans and sweetcorn.
- In a small bowl, whisk together all the dressing ingredients.
- In a large bowl, combine the cooled pasta, prepared vegetables, beans, and sweetcorn.
- Pour the dressing over the salad and toss gently to combine.
- Chop the fresh coriander and sprinkle over the salad.
- Chill in the refrigerator for at least 30 minutes before serving.
This Fiesta Pasta Salad is a true celebration of flavors and textures that will brighten up any meal. Don’t hesitate to give it a try – it’s sure to become a favorite in your vegan recipe collection. The combination of fresh vegetables, hearty pasta, and zesty dressing creates a perfect balance that will leave you feeling satisfied and energized.