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Creamy Vegan Mexican Fiesta Pasta Salad (oil free) Recipe

Creamy Vegan Mexican Fiesta Pasta Salad (oil free)

This will be your go to summer pasta salad! It is whole food plant based, oil free, dairy free and packed with tons of veggies!
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Prep Time 15 minutes
Cook Time 10 minutes
Course Side Dish, Snack
Cuisine American, Mexican
Servings 6

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!
Keyword dairy free, mexican, oil free, pasta, pasta salad, salad, summer salad
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