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Vegan Southwestern Pasta Salad

Vegan Southwestern Pasta Salad

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 8
    • Difficulty Level

I have never been to a family picnic and not had pasta salad!

I stumbled upon this twist on pasta salad on Allrecipes.com 

It is another simple one and it saves great for work lunch the next day !

I personally remove the corn from the recipe …… but that is just me ! So take it and run with it ! It is impossible to mess up !

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Ingredients

  • 8 ounces of Rotini Pasta
  • 1/3 cup of Vegetable Oil
  • 1/4 cup of fresh Lime juice
  • 2 TBSP of Chili powder
  • 2 TSP ground cumin
  • 1/2 TSP of Salt
  • 2 crushed cloves of garlic
  • 1 1/2 cups of frozen corn
  • 1 can drained black beans ( 15 oz )
  • 1/2 diced Red bell peppers
  • 1/2 diced Green bell pepper
  • 1/2 cup chopped cilantro
  • 1 cup Roma tomatoes-sliced

Instructions

  1. Cook the Pasta Per the box instructions and set aside.
  2. Mix the oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
  3. Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves.
  4. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.
  • Servings : 8
  • Ready in : 30 Minutes
  • Course :

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