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.
1cupcorn, sweet or fire-roasted(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)
½cupdiced red bell pepper
½cupdiced green bell pepper
1jalapeno, seeded and diced
¾cupgrape tomatoes, sliced lengthwise
2tablespoonfresh chopped cilantro plus more for garnish, if desired
Instructions
FOR THE DRESSING
Add all of the dressing ingredients to the bowl of a food processor and process on high until well-combined and creamy, stopping to scrape down the sides as needed.
FOR THE PASTA SALAD
Cook the 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, peppers, and 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.
Video
Notes
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.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.