|DIET:||YIELD:||ACTIVE TIME:||TOTAL TIME:|
|nut free||4-6 servings||30 minutes||45 minutes|
Pasta salad is a magical thing. It gets kids to eat their veggies, cures your late afternoon hangovers, and makes a cheap and colorful potluck dish that’ll have everyone thinking you’ve got your life together, when, in reality, you’re a disheveled shell of a person inching your way through adulthood the best you can.
|FEATURED INGREDIENT: VEGENAISE®|
|Is this a product endorsement? No, but hey, Follow Your Heart®, if you could give us some money, that would be pretty dope.
Vegenaise® is basically vegan mayo, and comes in multiple variations, including soy-free and reduced fat. This is going in the dressing, but if you’re planning on using a store-bought dressing or forgoing this ingredient, then…then alright.
|Use any short-cut pasta shape, it really doesn’t matter. Gluten-free pasta works fine with this dish, but can get pretty brittle if you refrigerate it for leftovers.|
|1 lb pasta of choice|
|1 roma tomato, small to medium dice|
|1 red bell pepper, small to medium dice|
|1 cup red or white onion, small dice|
|1 cup loosely packed cilantro leaves, whole or chopped|
|1 cup black olives, sliced|
|1 can black beans|
|1 can corn|
|1/2 - 1 tsp serrano pepper, minced|
|tangy cilantro-lime dressing|
|Cook the pasta according to the instructions, rinse immediately in cold water, and set aside in a colander to drain.|
|Rinse the black beans, corn, and olives in water using a mesh strainer, and add to a large bowl.|
|Combine all other ingredients into the bowl, adding the pasta last, and mix thoroughly.|
|Gently transfer the pasta salad onto a beautiful serving dish, or dump the mixing bowl’s contents directly into your mouth.|