Mexican Pasta Salad with Chipotle Sauce | Vegan

BIANCA ZAPATKA
16Ingredients
25Minutes

Ingredients

US|METRIC
  • 123 ounces pasta (choice 350g)
  • 14 ounces kidney beans (or black beans, 400g, drained & rinsed)
  • 88 ounces 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 tablespoons 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 tablespoon lime juice (or more to taste)
  • 1 teaspoon agave syrup (or other sweetener to taste)
  • 2 tablespoons adobo sauce (or to taste)
  • 1 clove garlic (minced)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt (or more to taste)
  • 44 ounces feta cheese (vegan, 125g, crumbled, or sub 1 avocado*)
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