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!
Cook macaroni noodles according to package instructions. Drain and immediately rinse with cool water. Set aside.
In a large glass bowl, add olive oil, lime juice, garlic, salt, chili powder, cumin and oregano. Whisk with a fork to combine.
Add cooled pasta, bell peppers, scallions, cilantro, rinsed black beans, and corn to bowl and stir until everything is well combined.
Cover with plastic wrap and chill at least 1 hour before serving, or up to 24 hours.
Before serving, give pasta salad a big stir.
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.