Fiesta Pasta Salad

BY : PUBLISHED : October 26th, 2017 UPDATED: August 16th, 2021

My husband has a love affair with “mac salad”.  Yes, the traditional heavy mayo with elbow noodles pasta salad.  He could eat gallons of the stuff.  I on the other hand, got so sick of mac salad during the holidays last year I cannot eat another bite of it.  This recipe is our happy medium.  It still has the creaminess (with vegan mayo!) that he likes but has hints of herbs and vinegar that I like.  This is a perfect potluck dish.  Hope y’all enjoy!

Pasta 3 scaled

Fiesta Pasta Salad

Candice Hucik
This recipe has the creaminess of mayo but not a lot. I temper it with vinegar to make it not so heavy.
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Side
Cuisine American
Servings 12 servings
Calories 363 kcal
METHOD Stovetop
DIET Vegan


  • 12 ounces of bowtie noodles
  • 1 can of roasted corn (drained and rinsed)
  • 1 can of black beans (drained and rinsed)
  • 1 pint of cherry tomatoes (cut in half)
  • 2 diced green bell peppers
  • 1 can of sliced black olives (drained)
  • 4 chopped green onions
  • 1/2 cup of chopped cilantro
  • 2 large avocados optional


  • 1/2 cup of Vegenaise
  • 2 Tablespoons of ketchup
  • 1 Tablespoon of red wine vinegar
  • 1 Tablespoon of extra virgin olive oil and 1 tsp extra to dress the noodles after cooking
  • Juice of 2 limes
  • 1 teaspoon of paprika
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of Italian herb blend optional
  • Salt and pepper to taste


  • Prepare the noodles according to the package, but be sure to add 1 tsp of salt to the cooking water. Cook to al dente, where they still have a slight bite to them and are not mushy.
  • While the noodles are cooking start the dressing. Mix with a fork the Vegenaise. Ketchup, vinegar, olive oil, lime juice and spices. Set aside.
  • In a large bowl mix the corn, beans, tomatoes, bell peppers, olives, green onions and cilantro. Add salt and pepper to the veggies according to your taste.
  • Once the noodles are cooked, drain in a colander and rinse with cold water. Add a tsp of olive oil to the noodles so they don’t stick together.
  • Once the noodles are cooled add to the bowl of veggies along with the dressing. Add salt and pepper again to your liking. I like to pop the salad in the frig for 10 min to have the flavors marry before eating.
  • If you decide to add avocado, cut in bite sized chunks and add to the salad right before serving.


Calories: 363kcalCarbohydrates: 44gProtein: 9gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 729mgPotassium: 592mgFiber: 8gSugar: 5gVitamin A: 1267IUVitamin C: 44mgCalcium: 53mgIron: 2mg
Keyword cold pasta salad, pasta salad, vegan pasta salad
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Candice Hucik

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