• prep: 15 min
  • cook: 10 min
  • total: 25 min
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  • servings:
  • Summary

    This Mexican Pasta Salad recipe is the best ever. It's loaded with creamy avocados, sweet corn, black beans, crunchy green peppers and red onions, and my favorite healthy pasta, Chickapea Pasta. Then it's smothered in a creamy (and easily vegan!) chipotle lime dressing. You will LOVE it! | vegetarian + gluten-free + vegan adaptable |

    Ingredients

    • 1 - 227 gram (8-ounce) box of Chickapea Pasta Spirals
    • 2 cobs of corn (or 2 cups frozen and thawed corn)
    • 2 cups halved cherry tomatoes
    • 1 - 15-ounce can of black beans, drained and rinsed
    • 1/4 cup minced red onion
    • 1/4 cup chopped cilantro
    • 1 green pepper, minced
    • 1 avocado, diced
    • 1/2 - 1 jalapeño, finely minced
    • 3/4 cup thick yogurt (regular or vegan, both work)
    • 1/2 cup fresh squeezed lime juice
    • 1/4 cup avocado oil (or another neutral-flavored oil)
    • 3 tablespoons adobo sauce (the sauce that comes in jars of chipotle peppers)
    • 1 teaspoon sea salt
    • 1 teaspoon oregano
    • 1/2 teaspoon black pepper
    • 1 garlic clove, grated on a Microplane

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
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