This Mexican Pasta Salad recipe is the best ever. It's loaded with creamy avocados, sweet corn, black beans, crunchy green peppers and red onions, and pasta. Then it's smothered in a creamy (and easily vegan!) chipotle lime dressing. You will LOVE it!
3tablespoonsadobo sauce, the sauce that comes in jars of chipotle peppers
1clovegarlic, grated on a Microplane or finely minced
Bring a large pot of salted water to a boil over high heat. Add the 2 cobs of corn and the pasta to the pot and cook for 7-9 minutes, or until the pasta is al dente. Remove the corn from the pot then drain the pasta with a colander and rinse it under cold running water. Cut the kernels from the cobs of corn.
8 ounces dried pasta, 2 cobs of corn
While the pasta is cooking, add all the Chipotle Lime Dressing ingredients to a 2-cup mason jar and shake to mix.
¾ cup greek yogurt, ½ cup fresh squeezed lime juice, ¼ cup avocado oil, 3 tablespoons adobo sauce, 1 teaspoon sea salt, 1 teaspoon oregano, ½ teaspoon black pepper, 1 clove garlic
Place the cooked pasta, corn, cherry tomatoes, black beans, red onion, cilantro, green pepper, avocado, and jalapeño in a large salad bowl. Pour the dressing over the top and toss to mix everything together.
2 cups halved cherry tomatoes, 15 ounce can of black beans, ¼ cup minced red onion, ¼ cup chopped cilantro, 1 green pepper, 1 avocado, ½ - 1 jalapeño
If you don't have a favorite vegan yogurt, you can substitute vegan mayonnaise for a richer pasta salad.The dressing will taste quite salty. This is ok as it is the salt for the entire pasta salad.