Super fresh and seriously delicious, we’re literally obsessed with this pasta salad right now. It’s the ideal midweek meal: packed with veggies and you can whip it together in less than 30 minutes.
You’l also get the full recipe via our app or website:
App 👉
Website 👉
Enjoy!
Serves 4
🌿 300g (10.6oz) pasta, we use farfalle
🌿 1 x 400g (14.1oz) tin of black beans, drained + rinsed
🌿 1 x 200g (7oz) tin of sweetcorn, drained + rinsed
🌿 1 bell pepper, diced (we use orange)
🌿 200g (7oz) cherry tomatoes, halved
🌿 1 red onion, peeled + finely chopped
🌿 1 bunch of fresh coriander, chopped
🌿 2 avocados, chopped
🌿 70g (2.5oz) sliced jalapeño from a jar, chopped
For the dressing:
🌿 3 tbsp vegan mayonnaise
🌿 2 tbsp plant-based milk, (we use oat milk)
🌿 2 limes
🌿 2 garlic cloves, peeled + finely chopped
🌿 1/2 tsp smoked paprika
🌿 salt + pepper
Cook the pasta in salted boiling water until al dente, then drain.
Combine all the dressing ingredients, including the zest from one lime, the juice from both limes, and generous pinches of salt and pepper, in a bowl.
Add all the remaining salad ingredients to a large mixing bowl, then add the cooked pasta. Pour over the dressing and toss to combine, and leave for 5-10 minutes before serving. Best eaten immediately (see notes if you’re cooking as a meal-prep).
Big love! Roxy + Ben