Southwest Pasta

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

Southwest Pasta

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.

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5 from 1 vote

Southwest Pasta

This protein packed Southwest Pasta is smoky with a touch of sweet. It has flavors that remind me of some of my favorite tacos.

Course Main Course

Cuisine vegan, gluten free

Keyword southwest pasta salad, vegan pasta salad

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8

Calories 230kcal

Author Willow Moon

Ingredients

• 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

Dressing

• 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

US Customary - Metric

Instructions

• 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.

Nutrition

Calories: 230kcal | Carbohydrates: 34g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 290mg | Potassium: 278mg | Fiber: 5g | Sugar: 2g | Vitamin A: 645IU | Vitamin C: 21.7mg | Calcium: 29mg | Iron: 2mg

Did you make this recipe?Tag @createmindfully on Instagram and hashtag it #createmindfully!

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.