This recipe has the creaminess of mayo but not a lot. I temper it with vinegar to make it not so heavy.
Keyword cold pasta salad, pasta salad, vegan pasta salad
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Author Candice Hucik
12ouncesof bowtie noodles
1canof roasted corn (drained and rinsed)
1canof black beans (drained and rinsed)
1pintof cherry tomatoes (cut in half)
2diced green bell peppers
1canof sliced black olives (drained)
4chopped green onions
1/2cupof chopped cilantro
1Tablespoonof red wine vinegar
1Tablespoonof extra virgin olive oil and 1 tsp extra to dress the noodles after cooking
Juice of 2 limes
1teaspoonof onion powder
1teaspoonof garlic powder
1/2teaspoonof 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.