Tex Mex Pasta Salad {gluten free & vegan}

This pasta salad is the perfect addition to any summer gathering. It tastes deceptively decadent, but it’s also bathing suit-friendly. Make up a big batch; it doubles easily for a large crowd, and pair it with all your favorite summer grilling recipes. It also keeps well in the fridge overnight; perfect for making in advance so you can enjoy the party.

Serves 4-6

Total Time: 30 minutes

 Ingredients:

·      1 bag quinoa or brown rice pasta (Trader Joes and Whole Foods sell some great options)

·      ¾ cup Vegenaise (or your favorite vegan mayo)

·      4 tablespoons fresh lime juice

·      ¼ teaspoon ground cumin

·      1 tablespoon hot sauce (more or less to taste- optional)

·      1 cup black beans

·      1 cup corn kernels

·      1 cup halved cherry tomatoes

·      Salt and pepper to taste

·      Micro-greens and avocado slices, to serve (optional) 

Directions:

1.    Cook the pasta per package instructions, and drain. Set aside to cool.

2.    In a small bowl, whisk together the Vegenaise, lime juice, cumin, hot sauce, and a pinch of salt and pepper. Season to taste with more lime juice or spices as needed.

3.    While the pasta is still slightly warm, toss in the beans, corn, and tomatoes, and pour over ¾ of the dressing. Toss well to combine. Season to taste as needed.

4.    To serve, drizzle the remaining dressing over the plated pasta, and top with micro-greens and avocado, if using. Serve cold or at room temperature.  

Note: If you’re not concerned with keeping this recipe vegan or gluten free, you can swap in regular pasta and mayonnaise- it’ll taste just as delicious!