Vegan creamy southwest dressing –Looking for a refreshing and delicious dish to brighten up your meal plan? This Creamy Vegan Southwest Pasta Salad is the perfect choice! Packed with vibrant flavors and wholesome ingredients, it makes for a great lunch or a wonderful side for your next gathering. Let’s dive into this delightful recipe!
Creamy Vegan Southwest Pasta Salad
Here’s a beautiful shot of the finished dish that will make your taste buds tingle!
Ingredients
- 8 ounces of your favorite pasta (gluten-free if desired)
- 1 cup cherry tomatoes, halved
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup vegan ranch dressing
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Start by cooking the pasta according to the package instructions until al dente. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, black beans, corn, bell pepper, avocado, red onion, and cilantro.
- In a separate small bowl, whisk together the vegan ranch dressing and lime juice. Season with salt and pepper to taste.
- Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
- Let the pasta salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
- Serve the Creamy Vegan Southwest Pasta Salad as a vibrant side dish or a hearty main course. Enjoy!
Whether you make it for a picnic, a potluck, or just for an everyday meal, this salad will surely impress all with its creamy texture and zesty flavor. Bon appétit!