Go Back
–+ servings
Southwest Pasta Salad

Southwestern Pasta Salad

This easy pasta salad takes its cues from Southwestern flavors and pairs it with a plant-based, high-protein pasta. Gluten free!
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main Course, Side Dish
Cuisine: American
Diet: Gluten Free
Keyword: vegetarian
Servings: 4
Calories: 703kcal
Author: Meal Prep Mondays

Ingredients

For the Chili Lime Vinaigrette

  • ½ cup avocado oil
  • ¼ cup white wine vinegar
  • 2 tablespoon lime juice
  • 1 tablespoon water
  • 2 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt

For the pasta salad

  • 8 ounces penne pasta plant based, such as chickpea pasta
  • 2 bell peppers diced
  • ½ medium red onion diced
  • 1 cup grape tomatoes halved
  • 1 cup corn frozen
  • 14.5 ounces black beans drained and rinsed
  • 1 cup cilantro finely chopped
  • 1 cup Mexican-style cheese shredded

Instructions

  • Whisk together the vinaigrette ingredients in a small bowl or jar. Set aside.
  • Cook pasta in salted water until al dente, according to package directions. Drain, rinse well under cold running water, and then transfer to a large mixing bowl.
  • Add the bell peppers, onion, tomatoes, black beans, and corn to the large mixing bowl, and toss to combine with a wooden spoon or spatula.
  • Add cilantro and cheese and stir until well-combined.
  • Divide the pasta among four meal prep containers and seal them. Refrigerate up to 4 days.

Video

Nutrition

Calories: 703kcal | Carbohydrates: 65g | Protein: 31g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 27mg | Sodium: 546mg | Potassium: 682mg | Fiber: 19g | Sugar: 10g | Vitamin A: 2934IU | Vitamin C: 86mg | Calcium: 272mg | Iron: 8mg
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!