This protein packed Southwest Pasta is smoky with a touch of sweet. It has flavors that remind me of some of my favorite tacos.
For this Southwest Pasta, I had a vision in my mind (or should I say a taste profile in my mind) of what I wanted to create. That is usually the way a recipe starts for me.
Either I have an obnoxiously large amount of produce to use up (see some of my Market on the Move posts) and a need to make some recipes, or I have a craving with a recipe in my mind of what I want.
I knew I wanted a taco-like flavor for this pasta, but I surprised myself, and surpassed my expectations. This Southwest Pasta reminds me of a wonderful cilantro chipotle salsa that I have had on many occasions. One of these days I will recreate it for you all…
I originally was considering adding in avocado and black olives to this recipe. However, I literally ran out of room in my bowl to include any more ingredients. When that happened, I thought to myself, maybe this is supposed to be the recipe!
If you have read any posts besides my recipes, you will understand where I am coming from. Hint: see any post with the tag synchronicity and you will understand what I mean.
Obviously, I could have put half the mixture in another bowl, which I was about to do, but then I thought that avocados might not be the best addition. Let me explain.
They like to turn color – as in brownish. Don’t get me wrong, I love avocados – their creaminess, their healthy fat, their taste, but they can turn on you! I created this recipe with potlucks, parties and leftovers for lunch in mind!
Feel free to add in avocado and /or black olives, if that suits you. I would recommend adding lime juice directly to the avocado to slow the browning process.
Other Recipes You Might Like
- Sriracha Coleslaw
- Red Pepper and Artichoke Pasta Salad
- Vegan Broccoli Salad with Dried Cranberries
- Sweet Potato Salad with Agave Mustard Dressing
- Curried Carrot Salad
This vegan pasta salad is perfect for a party or potluck because it can be served at room temperature.
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Here’s the pasta I used to make the pasta salad. I love the taste of it.
- 8 oz. gluten free Rotelle pasta - I used a lentil quinoa pasta
- 15 oz. can black beans
- 1/2 cup chopped red pepper
- 2 stalks green onion
- 1/4 cup chopped cilantro
- 1 cup quartered grape or cherry tomatoes
- 1/2 cup corn
- 1/4 cup olive oil
- 2 chipotles chiles in adobo sauce
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1 teaspoon maple syrup
- 1/4 cup cilantro
- 1/4 cup key lime juice
- 1 clove garlic minced
- Salt and pepper
- Make pasta according to directions. Set aside to cool.
- Mix black beans, red pepper, green onion, cilantro, grape or cherry tomatoes, and corn in a bowl. Add in pasta after it cools.
- Dressing: In a blender or Nutribullet, mix dressing ingredients. Add to pasta mixture, and mix thoroughly.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.