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Mexican Pasta Salad with Chipotle Sauce | Vegan
BIANCA ZAPATKA16Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 123 oz. pasta (choice 350g)
- 14 oz. kidney beans (or black beans, 400g, drained & rinsed)
- 88 oz. cherry tomatoes (250g, halved)
- 1 red bell pepper (finely chopped)
- 3 green onions (thinly sliced)
- 1/3 cup fresh parsley (or cilantro finely chopped, or sub dried herbs, to taste)
- 2 Tbsp. olive oil
- 2 corn (cobs, pre-cooked* or 10,6 oz rinsed & drained canned corn)
- 3/4 non dairy yogurt (or sub vegan mayo for a richer sauce)
- 1 Tbsp. lime juice (or more to taste)
- 1 tsp. agave syrup (or other sweetener to taste)
- 2 Tbsp. adobo sauce (or to taste)
- 1 clove garlic (minced)
- 1/2 tsp. smoked paprika
- 1/2 tsp. sea salt (or more to taste)
- 44 oz. feta cheese (vegan, 125g, crumbled, or sub 1 avocado*)
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