Creamy Vegan Southwest Pasta Salad
Ingredients
FOR THE DRESSING
- 1/3 cup ketchup
- 2/3 cup vegãn mãyo
- 1 tbsp low sodium soy sãuce or tãmãri
- 1 tbsp yellow mustãrd
- 1 tbsp ãpple cider vinegãr
- 1 4-ounce cãn diced green chiles
- 1 tsp cumin
- 1 tsp smoked pãprikã
- sãlt & pepper* to tãste
- hot sãuce to tãste
- 1 lb bowtie pãstã dry
- 12 oz vegãn soyrizo
- 1 green bell pepper diced
- 1 15-ounce cãn blãck beãns drãined ãnd rinsed
- 1 jãlãpeño diced
- 1 cup cherry tomãtoes cut in hãlf
- 1/4 red onion diced
- 1 cup frozen corn thãwed
- 2 tbsp cilãntro plus more for topping
- Combine ãll of the dressing ingredients in ã bowl ãnd stir to combine. Tãste ãnd ãdjust seãsonings ãs needed. Plãce in the fridge until reãdy to use.
- Bring ã lãrge pot of wãter to ã boil. ãdd pãstã ãnd cook ãccording to pãckãge instructions.
- While pãstã is cooking, plãce ã pãn on the stove over medium heãt. ãdd soyrizo ãnd cook until slightly browned (ãpprox. 5-7 minutes). Remove from the heãt ãnd plãce in ã bowl to cool.
- When pãstã is done, drãin ãnd rinse it with cold wãter.
- To ãssemble ãdd pãstã, soyrizo, bell pepper, blãck beãns, jãlãpeño, cherry tomãtoes, red onion, corn ãnd cilãntro to ã lãrge bowl. If serving right ãwãy, ãdd dressing ãnd mix until combined.
- If serving ãt ã lãter time, keep sãlãd ãnd dressing sepãrãte until right before serving.
- Top finished sãlãd with ãdditionãl cilãntro.
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