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
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
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
- 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.
- Add the drained corn, diced avocado, green onions, cilantro, bell pepper, jalapeño, and black beans.
- Pour the dressing over the pasta salad and stir until well mixed.
Chef’s tip: Add sriracha to spice it up!