Easy Vegan Mexican Pasta Salad

pasta

🥗Healthier: zucchini noodles

💰Cheaper: elbow macaroni

Zucchini noodles are lower in carbs and calories.

black beans

🥗Healthier: chickpeas

💰Cheaper: canned beans

Chickpeas are high in protein and fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: green bell pepper

Green bell peppers are often less expensive.

Prepare the dressing by mixing 1/2 cup of vegan mayo with lime juice, chili powder, smoked paprika, and cumin.

Cook gluten-free pasta according to package instructions, then drain and rinse with cold water.

In a large bowl, combine the cooked pasta, diced orange and yellow bell peppers, black beans, canned corn, halved cherry tomatoes, and chopped avocado.

Add 2 teaspoons of dried cilantro, salt, and pepper to the bowl.

Toss all ingredients together until well mixed.

Taste and adjust seasoning if necessary.

Serve immediately or refrigerate before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary