Creamy Vegan Mexican Fiesta Pasta Salad (oil free)
This creamy, vegan, oil free Mexican fiesta pasta salad is sure to be your go to this summer! It is oil free, dairy free and loaded with a ton of veggies! There is really nothing like a pasta salad on a hot summers’ day! It is so simple to make, quick to whip up, and so refreshing! It is also a perfect option for meal prep!
How to make Creamy Vegan Mexican Fiesta Pasta Salad:
This pasta salad is so easy to make! First cook your pasta then run it under cold water to cool it down. While the pasta is cooking prepare your veggies by chopping them up. Strain and rinse your black beans and corn. Add all the ingredients to a large bowl (this recipe makes one massive pasta salad!) and mix to combine. Next, add the ingredients for the creamy Mexican dressing into a high speed blender and blend until smooth. Pour that creamy sauce over the past, combine and enjoy!
What makes this pasta salad healthier?
This creamy vegan oil free Mexican fiesta pasta salad is much healthier than your average pasta salad! Usually pasta salad is made with a mayo based dressing, but this recipe uses a cashew based dressing instead, providing tons of healthy fats! This pasta is whole food plant based, oil free, diary free and packed with tons of veggies! There are probably more veggies than there is pasta! Using a whole wheat pasta also packs in extra servings of whole grains which has lots of fiber to keep you full for hours! The tofu and black beans also provide a ton of plant protein, making this a perfectly balanced meal!
How to store my Creamy Vegan Mexican Fiesta Pasta Salad:
Store your pasta salad in the fridge in an airtight container for up to 6 days! This pasta is perfect for meal prep! It tastes just as good left in the fridge as it does the first day you make it! Try separating it into 5 or 6 containers and store it in the fridge for a quick and easy meal prep throughout the week!
Tips on making Creamy Mexican Fiesta Pasta Salad:
- Use a whole wheat pasta to get some extra servings of whole grains!
- I like to use fusilli pasta as the sauce coats the pasta nicely, and gets into all the crevices, but any pasta will work!
- Get creative and switch up the veggies for your pasta salad!
- Prep this pasta salad the night before!
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Creamy Vegan Mexican Fiesta Pasta Salad (oil free)
Ingredients
Pasta Salad
- 450 g Whole Wheat Pasta
- 1½ cups Cherry Tomatoes halved
- 1 Bell Pepper diced
- 1 Small Red Onion finely diced
- ½ Bunch Cilantro chopped
- 1 can Black Beans
- 2 cups Corn
- 300 g Tofu cubed and pan fried
- Salt & Pepper
Creamy Mexican Dressing
- 1 cup Raw Cashews soaked
- 3/4 cup Almond Milk
- 1½ tbsp Lime Juice
- 1 tbsp Apple Cider Vinegar
- 1 Small Clover Garlic
- 1 tsp Maple Syrup or Date Paste
- ½ tsp Onion Powder
- 2 tsp Chili Powder
- 1 tsp Cumin
- ¼ tsp Smoked Paprika
- 1 tsp Salt
Instructions
- Start by boiling water and cooking your pasta. Once cooked strain and run under cold water to cool the pasta.
- While the pasta is cooking prepare the rest of your ingredients. Chop the veggies and strain the black beans and corn (if using canned).
- Cube the tofu and pan fry with a tiny bit of oil for about 5 minutes so each side is slightly browned.
- Add all ingredients for the dressing to a blender and blend until smooth. You will need to soak the cashews in boiling water for 15 minutes if not using a high speed blender.
- Add the pasta, and all other ingredients into a LARGE bowl. This pasta salad is huge! Mix then add in your creamy Mexican sauce and enjoy!
- This recipe was based off of a recipe by Plays Well With Butter