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Southwest Lentil Pasta Salad

This Southwest Lentil Pasta Salad is the perfect side for your vegan barbecue, plant-based potluck or summer soiree. This flavor-packed side dish features gluten-free lentil pasta combined with an oil-free homemade vegan southwest ranch dressing tossed with black beans, veggies and cilantro. 
Course Appetizer, Pasta, Salad, Side Dish
Cuisine American
Keyword gluten free, lentil pasta, meatless monday, oil free, pasta, vegan, vegetarian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 -8
Calories 219kcal




  • 8 oz lentil pasta of choice (I used Modern Table Spirals)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn (if canned, drain and rinse; if frozen, cook, drain and cool to room temperature; if on the cobb, cook and cool to room temperature and then cut off the cobb)
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • 1 jalapeno, seeded and diced
  • ¾ cup grape tomatoes, sliced lengthwise
  • 2 tbsp fresh chopped cilantro plus more for garnish, if desired
  • fine sea salt or kosher salt, to taste



  • Add plant-based milk and 1 teaspoon apple cider vinegar in a mason jar or bowl. Stir to combine and set aside.
  • Add nutritional yeast, chili powder, cumin, garlic powder, onion powder, parsley, dill, oregano, paprika, ½ teaspoon salt and black pepper to a small bowl and set aside.
  • Add tofu, aquafaba, apple cider vinegar, lemon juice, Dijon mustard, agave or brown rice syrup and ¾ teaspoon salt to the cup that came with your immersion blender. If you are using a food processor or standard blender, add the items to the bowl of your food processor or to your blender. Use the immersion blender, food processor or blender to combine the ingredients until creamy.
  • Add the tofu mixture to the the vegan "buttermilk" and stir to combine.
  • Stir in the seasoning mixture. Cover and refrigerate until ready to use.


  • Cook pasta according to package directions. Be sure not to overcook or it will become too mushy. Drain and rinse with cold water. Allow to stand for 1-2 minutes. Add cooked pasta to a mixing bowl.
  • Add the black beans, corn, diced red and green bell peppers and diced jalapeno to the pasta and stir to combine.
  • Add the dressing and cilantro and stir to combine. Season with additional salt to taste, if desired. Garnish with additional cilantro, if desired.



If you are not serving the pasta salad right away, reserve ¼ cup of the dressing and mix it in right before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you find that the pasta salad is drying out, you can mix in a splash of unsweetened plant-based milk before serving leftovers.
Store any unused portions of silken tofu in an airtight container in the refrigerator and use within 3 days.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Please note the nutrition calculation for this recipe does not include the aquafaba since there is limited information regarding its nutritional composition. According to this Healthline article, there are approximately 3-5 calories in 1 tablespoon of aquafaba.
Nutrition calculation was made using soy milk and Modern Table lentil spirals. 


Calories: 219kcal | Carbohydrates: 40g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Fiber: 6g