Fiesta Pasta Salad


This is a perfect potluck dish.  

1 package (12 ounces) bowtie noodles
1 can roasted corn (drained and rinsed)
1 can black beans (drained and rinsed)
1 pint cherry tomatoes (cut in half)
2 diced green bell peppers
Can of sliced black olives (drained)
4 chopped green onions
1/2 cup chopped cilantro
Optional: 2 large avocados
½ cup of Vegenaise
2 tbl ketchup
1 tbl red wine vinegar
1 tbl extra virgin olive oil and 1 tsp extra to dress the noodles after cooking
Juice of 2 limes
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Optional: 1/2 teaspoon Italian herb blend
Salt and pepper to taste

Step 1
Prepare the noodles according to the package, but be sure to add 1 tsp of salt to the cooking water. Cook to al dente, where they still have a slight bite to them and are not mushy.

Step 2
While the noodles are cooking start the dressing. Mix with a fork the Vegenaise. Ketchup, vinegar, olive oil, lime juice, and spices. Set aside.

Step 3
In a large bowl mix the corn, beans, tomatoes, bell peppers, olives, green onions, and cilantro. Add salt and pepper to the veggies according to your taste.

Step 4
Once the noodles are cooked, drain in a colander and rinse with cold water. Add a tsp of olive oil to the noodles so they don’t stick together.

Step 5
Once the noodles are cooled add to the bowl of veggies along with the dressing. Add salt and pepper again to your liking. I like to pop the salad in the frig for 10 min to have the flavors marry before eating.

Step 6
If you decide to add avocado, cut into bite-sized chunks and add to the salad right before serving.