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Vegan Mexican Pasta Salad

A super simple recipe for a Vegan Mexican Pasta Salad. This zesty macaroni salad is so flavorful, it'll please everyone - vegetarians and meat-eaters alike!

Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 6

Ingredients

  • 2 cups dry macaroni noodles
  • 2 cups diced bell peppers (I used a mix of red and yellow)
  • 1 cup frozen corn (no need to thaw)
  • 1 15oz can black beans, rinsed
  • 3 stalks scallions, green and white
  • 1/3 cup cilantro, chopped
  • 1 whole avocado, chopped
  • extra lime and cilantro, as a garnish

For the dressing:

  • 1/3 cup olive oil (or sub favorite neutral oil)
  • 1/4 cup fresh lime juice (about 2 juicy limes)
  • 2 cloves garlic, minced
  • 3/4 tsp salt, or to taste
  • 2 tbl chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano

Instructions

  1. Cook macaroni noodles according to package instructions. Drain and immediately rinse with cool water. Set aside. 

  2. In a large glass bowl, add olive oil, lime juice, garlic, salt, chili powder, cumin and oregano. Whisk with a fork to combine.

  3. Add cooled pasta, bell peppers, scallions, cilantro, rinsed black beans, and corn to bowl and stir until everything is well combined.

  4. Cover with plastic wrap and chill at least 1 hour before serving, or up to 24 hours. 

  5. Before serving, give pasta salad a big stir.

  6. Top with avocado, and sprinkle with a pinch of salt and squeeze of lime. This brings out the flavor of the avocado and adds a little "oomph" to the salad right before serving. Garnish with cilantro if desired.