VEGAN SOUTHWEST PASTA SALAD
Serves 4 - 5
3 tbsp olive oil
16 ounces Banza pasta of choice, used Rotini
16 ounces cherry/grape tomatoes, halved
1 bell pepper, diced
1 small red onion, diced
1 cup finely chopped cilantro
1 14-ounce can black beans, drained & rinsed
3 ears of corn, roasted or 2 cups of frozen
Salt & ground black pepper
1 cup water
1 cup unsalted cashews
2 limes, juiced
3 cloves garlic
2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
1 tsp salt
1.) Preheat oven to 400 degrees. Line a baking with foil. Drizzle olive oil, a pinch of salt and some pepper over 3 ears of corn evenly. Line pan with corn evenly and roast for 35-40 mins turning half way through.
2.) While corn is roasting. Prepare Banza pasta to package directions. Drain and rinse with cold water. Set aside in a large bowl and add some extra Olive Oil to prevent pasta from sticking together.
3.) For dressing: Add all ingredients to a high speed blender. Blend until smooth and set aside or store in a ball jar in the fridge for up to a week.
4.) Rinse and chop all veggies, including removing the corn from ears. Add them to the bowl of Banza Pasta and toss to combine. Pour the dressing over the salad mixture and toss further.
5.) Allow pasta salad to sit in the fridge for a few hours before serving alone or over 3 cups of Baby Arugula