Here's a fun Mexican twist to your pasta salad! Filled with Mexican flavours and the creamy and zesty dressing, this will be your new favourite pasta salad for months to come!
250 g cooked macaroni, or other pasta of choice (8.8 oz)
1 can of corn drained
1 can of black beans drained
250 g halved cherry tomatoes (8.8 oz)
80 g black olives
1 ripe sliced avocado
½ chopped red onion
¼ bunch of freshly chopped cilantro
100 g dairy-free cheese shreds (3.5 oz)
CREAMY SALAD DRESSING
100 g vegan mayo
juice of a lime
1 tablespoon Taco seasoning more to taste if needed
Bring water in a pot to a boil. Once the water is boiling, add salt and then pasta. Cook it until al dente, then drain and rinse with cold water.
In a big salad bowl add all ingredients: cooked pasta, corn, black beans, cherry tomatoes, olives, avocado, red onion, cilantro and cheese shreds.
To prepare the creamy dressing whisk together mayo, lime juice, and taco seasoning in a separate smaller bowl. Once combined add to the rest of your salad and toss until all salad ingredients are covered. Enjoy!
Jacqui Wormington, the creator behind The Simple Sprinkle, is a German vegan recipe developer, content creator, and food photographer located in Salt Lake City, Utah. She is on a mission to show that turning plant-based does not stop you from enjoying your favorite meals! She shares a variety of indulgent, healthy, sweet, and savory vegan meals.