Mexican Pasta Salad

In the summertime when the weather is hot, this chilled Mexican-inspired pasta salad is the perfect go-to dish for a picnic, pool day, or just because! It may be a mild dish, but rest assured each bite is loaded with a fiesta of flavors!

Yields 7 servings

Ingredients

3 cups mini farfalle pasta, cooked

2 (14.75 ounce) cans roasted corn, drained

1 large avocado, diced

10.5 oz cherry tomatoes, cut in half

4 green onions, sliced

1 medium red bell pepper, diced

2 Tbsp. cilantro

1 Tbsp. jalapeño, optional

1/2 cup black beans, optional

2 Tbsp. hemp seeds

Sauce:

3/4 cup vegan mayonnaise

1/4 cup fresh lime juice

1/4 tsp. ground cumin

1/4 teaspoon smoked paprika 

3/4 tsp. Chili powder

1 tsp. hot sauce, optional

Salt and pepper to taste

Directions

1. In a well salted pot filled with water, cook the pasta according to the box instructions. Remember to drain, rinse, and cool the pasta once done cooking; Set aside. 
2. Add the drained corn, diced avocado, green onions, cilantro, bell pepper, jalapeño, and black beans. 
3. Pour the dressing over the pasta salad and stir until well mixed.

Chef’s tip: Add sriracha to spice it up!