Vegan Southwestern Pasta Salad with Creamy Cilantro Lime Dressing
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Pasta salad with black beans, corn, avocado, tomatoes and a creamy cilantro lime dressing!

Course: Main Course, Salad, Side Dish
Author: Lauren Hartmann
Creamy Cilantro Lime Dressing
  • 3/4 C. Cilantro
  • 2 Cloves Garlic
  • Juice of 2 limes
  • 2 Tbsp. Olive oil
  • 1/3 C. Coconut milk
  • Salt and Pepper to taste
For the Pasta Salad
  • 1 Box Pasta of choice, vegan
  • 1 Avocado, chopped
  • 1 Can(15oz.) Black beans
  • 1 Can(15oz.) Corn
  • 1/3 C. Tomatoes, chopped
  • Salt and Pepper to taste
  1. Cook pasta according to package instructions. Drain and let cool for a few minutes.

  2. While the pasta is cooling, make the creamy cilantro lime dressing. Add all the ingredients to a blender and blend on high until smooth. Scraping down the sides as needed. Taste and adjust seasoning. Set aside. 

  3. In a large mixing bowl, add the black beans, corn, chopped avocado and chopped tomatoes. Sprinkle with salt and pepper, and stir to combine. Now add the pasta and stir to fully incorporate the salad. 

  4. Now pour the dressing on top and stir again to fully coat everything. Serve immediately or refrigerate and serve cold later.