Description
This easy Southwest Pasta Salad is a fresh, vibrant dish bursting with crisp veggies, smoky turkey bacon substitute, and a zesty natural dressing. It offers the perfect balance of flavors and textures, making it an ideal choice for lunch, dinner, or potluck gatherings. Loaded with colorful vegetables and plant-based cheese, this salad is simple to prepare, meal-prep friendly, and sure to be a crowd-pleaser.
Ingredients
Scale
Pasta and Protein
- 8 oz rotini or fusilli pasta
- 6 slices smoky plant-based bacon alternative, fried and chopped
- 1 cup black beans, drained and rinsed
Vegetables
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 cup halved cherry tomatoes
- 1/2 cup sweet corn kernels
- 1/4 cup finely diced red onion
- 1/2 cup plant-based cheese, shredded or cubed
- 2 tablespoons fresh cilantro, chopped
Dressing (natural)
- 3 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the pasta: Boil the chosen pasta in salted water until al dente. Drain and rinse under cold water to stop cooking and cool it down.
- Prepare the plant-based bacon: While the pasta cooks, fry the smoky plant-based bacon alternative in a skillet until crispy. Remove and chop into bite-sized pieces.
- Chop the vegetables: Dice the bell peppers and red onion finely, halve the cherry tomatoes, and measure out the sweet corn and black beans.
- Make the dressing: In a small bowl, whisk together apple cider vinegar, lime juice, olive oil, vegetarian Worcestershire sauce (natural), minced garlic, salt, and pepper until well combined.
- Combine everything: In a large bowl, toss the cooled pasta with crispy plant-based bacon, veggies, black beans, and the dressing. Add the plant-based cheese and gently mix to combine.
- Garnish and serve: Finish with a sprinkle of fresh cilantro to brighten each bite. Serve chilled or at room temperature.
Notes
- Cook pasta al dente to avoid a mushy salad.
- Rinse pasta thoroughly with cold water after cooking to prevent clumping.
- Use fresh vegetables for the best crunch and flavor.
- Adjust dressing acidity and sweetness to taste by adding more lime juice or grape juice (natural).
- Allow the salad to chill for at least 30 minutes before serving to enhance flavor melding.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: No baking required
- Cuisine: Southwest
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Southwest Pasta Salad, plant-based pasta salad, gluten free pasta salad, picnic salad, meal prep salad, colorful pasta salad
