Creamy Southwest Pasta Salad
This tasty comfort food is just the ticket for your next barbecue, pot-luck or beach day. Vegan mayo ensures that this salad can sit, unchilled for a couple of hours with less risk of spoilage. We love to serve this satisfying side dish with burgers, ribs, chicken or pretty much any protein. This recipe makes 6-8 servings.
prep time
20 minutes
cook time
10 minutes
Ingredients
For the Dressing:
1 cup vegan mayonnaise
1–2 tablespoons lime juice
1/2 teaspoon garlic powder
Salt and black pepper to taste
1 teaspoon sugar or honey to balance acidity (optional, but recommended)
Remaining ingredients:
12 ounces elbow macaroni, cooked to al dente, rinsed, drained and cooled
1 cup corn (canned, frozen thawed, or fresh)
1 15-ounce kidney beans kidney beans, rinsed and drained
1 red bell pepper, chopped
1/2 small red onion, sliced
1/2 cup chopped cilantro or parsley
1 cup vegan mayonnaise
1–2 tablespoons lime juice
1/2 teaspoon garlic powder
Salt and black pepper to taste
1 teaspoon sugar or honey to balance acidity (optional, but recommended)
Remaining ingredients:
12 ounces elbow macaroni, cooked to al dente, rinsed, drained and cooled
1 cup corn (canned, frozen thawed, or fresh)
1 15-ounce kidney beans kidney beans, rinsed and drained
1 red bell pepper, chopped
1/2 small red onion, sliced
1/2 cup chopped cilantro or parsley
Directions
Whisk together all dressing ingredients in a large mixing bowl. Add all remaining ingredients to the bowl and gently fold together. Adjust seasoning if needed. Cover and chill for at least one hour before serving.
