All Photos © Christine Elise McCarthy 2016
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Pasta salads are so easy & vegan ones can sit out at a BBQ with no worry of anything going bad (like mayo). I made this for a Memorial Day party but I added WAY too much chili powder. I am going to reduce the quantity I suggest here. The fact is – you could just toss the ingredients with your favorite BBQ sauce & call it a day – but the lime juice & chili powder add some depth. I used these noodles below – but I broke the long noodles into thirds. I love this pasta because it looks cool & photographs really well but any pasta at all will do. The quantities of the ingredients are loose & you can go with more or less of lots of them with no negative impact on the salad.
Spicy Vegan Southwestern Pasta Salad
1 lb pasta – cooked & drained under cold water
1/4 olive oil
1/4 cup lime juice
2 tsp chili powder (I used 2 TBS & it was NOT a good thing)
1/4 cup (or more) BBQ sauce (I used Hak’s Thai Chili Tamarind – because that is what I had – but a more traditional BBQ sauce might suit this salad better)
2 tsp cumin
1-3 garlic cloves – minced
12 oz frozen corn
1 (15 oz) can black beans – drained & rinsed
1 bell pepper – chopped (I used an orange one)
1-2 jalapenos – chopped (I used red ones)
4 tomatoes – diced
1/4 cup chopped cilantro
Extra cilantro as garnish
Whisk the olive oil, lime juice, chili powder & cumin together. Set aside.
Toss all the remaining ingredients well. Add the olive oil mixture incrementally – tasting as you go. You might not use all of it. Season with S&P & maybe stir in more BBQ sauce.
Serve with additional cilantro.