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Veg Southwestern Vegan Pasta Salad

This Southwestern Vegan Pasta Salad is a vibrant and flavorful dish, perfect for a refreshing and healthy meal. It's packed with colorful vegetables and tossed in a zesty dressing that adds a delightful kick. A delicious Southwestern Pasta Salad recipe that's vegan-friendly. Perfect for a summer picnic or a light, refreshing meal

Veg Southwestern Vegan Pasta Salad

Ingredients:

Ingredients:

Pasta:
8 oz rotini pasta (or any pasta of your choice)
Vegetables:
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn kernels, rinsed and drained
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1 avocado, diced
1/4 cup fresh cilantro, chopped
Dressing:
1/4 cup olive oil
2 tbsp lime juice (freshly squeezed)
1 tsp ground cumin
1 tsp smoked paprika
1 clove garlic, minced
Salt and pepper to taste
Optional Toppings:
Sliced jalapeños
Extra cilantro
Vegan cheese shreds

Instructions:

Instructions:

Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta.

Prepare the Dressing:
In a small bowl, whisk together the olive oil, lime juice, ground cumin, smoked paprika, minced garlic, salt, and pepper until well combined.

Assemble the Salad:
In a large bowl, combine the cooked pasta, black beans, corn, diced bell peppers, cherry tomatoes, red onion, avocado, and cilantro.

Mix and Serve:
Pour the dressing over the pasta salad and toss gently to combine. Make sure all the ingredients are evenly coated with the dressing.

Optional Toppings:
Add sliced jalapeños, extra cilantro, and vegan cheese shreds if desired.

Chill and Enjoy:
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

Serving:

This salad is best served chilled, allowing the flavors to meld beautifully. It's perfect as a standalone meal or as a side dish for a summer picnic or BBQ. Garnish with extra cilantro, sliced jalapeños for a spicy kick, and a sprinkle of vegan cheese shreds if desired.

Tips:

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