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Creamy Vegan Southwest Pasta Salad

Creamy Vegan Southwest Pasta Salad these tons of veggies & soyrizo bow tie pasta topped off with a creamy-southwest dressing that is so delicious full of flavour. You and whole family will love this!
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8
Author Brittany

Ingredients

For the Dressing

  • cup vegan-mayo
  • 1 tbsp low-sodium soy-sauce or tamari
  • 1 tsp cumin
  • 1 tbsp apple cider-vinegar
  • cup ketchup
  • 1 4 oz can diced green-chiles
  • 1 tsp smoked-paprika
  • hot-sauce to taste
  • 1 tbsp yellow-mustard
  • salt & pepper, to taste

For the Salad

  • 1 lb bowtie-pasta, dry
  • 1 cup frozen-corn thawed
  • 1 15 oz can black-beans, drained and rinsed
  • 1 jalapeno, diced
  • 1 cup cherry-tomatoes cut in half
  • 12 oz vegan-soyrizo
  • 1 green-bell pepper, diced
  • ¼ red-onion, diced
  • 2 tbsp cilantro or more for topping

Instructions

  • Blend all the dressing ingredients in a bowl and stir to blend. Taste & adjust seasonings as needed. Put in the refrigerator till ready to use.
  • Bring a large-pot of water to a boil. Add pasta & cook according to package directions.
  • While pasta is cooking, put a pan over the cooker over medium-heat. Insert soyrizo & cook till slightly browned for 5-7minutes. Remove from the heat and put in a bowl to cool.
  • When pasta is done, drain & wash it with cold-water.
  • To build add pasta, bell pepper, soyrizo, black beans, cherry tomatoes, jalapeno, cilantro, red onion and corn into a large-bowl. If serving immediately, add dressing and blend till blended.
  • If serving in a subsequent time, keep dressing & salad separate till right before serving.
  • Top finished salad with extra cilantro