- 0.5 cup Gluten-Free Pasta Shells
- 2 Corn on the Cobb
- 15 ounces Black Beans
- 2 heads Romaine Lettuce
- 0.5 cup, chopped Grape Tomatoes
- 1 ripe Avocado
- 0.25 cup Cilantro
Cashew Chipotle Dressing
- 0.3 cup Raw Cashews (Pre Soaked)
- 2 Chipotle Peppers in Adobo Sauce
- 0.25 cup Non-Dairy Milk
- 2 Limes
- 0.5 teaspoon Salt
- 1 teaspoon Maple Syrup
Savory and slightly spicy Mexican pasta salad that is gluten free and vegan!
Salads are definitely a go-to for lunch and they are great for using up leftover vegetables!
For a truly filling salad, adding pasta is a no brainer.
This recipes uses a gluten free quinoa pasta but you can use any short pasta you like!
My secrets to a great salad recipe are adding a protein, in this case beans, at least three colors, and make a flavorful dressing!
I’m calling this a Mexican salad as I am using some of the traditional ingredients including corn and avocado and the sauce is a creamy and spicy chipotle pepper dressing.
To make it easy, I am using canned black beans.
Draining and rinsing the canned beans is a necessary step as it removes excess salt and starch to improve flavor.
It can also remove the metallic flavor sometimes found in canned beans.
Black beans may also help reduce the spike in blood sugar that occurs after eating a meal, which may help reduce the risk of diabetes and weight gain.
I always have avocados on hand as they are a great source of healthy fats.
Avocado adds color and a creamy bite to this Mexican pasta salad.
For another pop of color and a fresh bite, grape tomatoes are my go to!
Cook Your Pasta & Grill the Corn
Cook your pasta shells according to package instructions and grill your corn on the cobb in either your oven or in your cast iron skillet with a bit of olive oil to get some charred marks.
Make the Cashew Chipotle Dressing
While your pasta and corn are cooking, make the cashew chipotle dressing.
If your raw cashews have not been soaking in filtered water for at least 6 hours, add them to a container with hot water and allow the nuts to soften for at least 30 minutes.
Add all of your ingredients into your blender or food processor and blend until smooth. This will take a minute or two.
If you like it spicy add 3 whole chipotle peppers, for a more mild spice, just add 2.
If the sauce is too thick for your liking add a splash of milk or water to thin it out, then blend again.
Give it a taste and adjust salt, if needed.
Chop Your Veggies
Wash and dry your lettuce then slice into thin strips and add to your salad bowl.
Wash and chop your tomatoes and slice or cube your avocado and add to the lettuce.
Drain and rinse your black beans and add to the salad as well.
Cut the corn kernels off the cob and also add your drained pasta to the salad.
Lastly, wash and dry the cilantro, chop and add to the salad.
Assemble The Salad