Southwestern Pasta Salad

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.

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.