Creamy Vegan Southwest Pasta Salad



1/3 cup ketchup
2/3 cup vegan mayo
1 tbsp low sodium soy sauce or tamari
1 tbsp yellow mustard
1 tbsp apple cider vinegar
1 4-ounce can diced green chiles
1 tsp cumin
1 tsp smoked paprika
salt & pepper* to taste
hot sauce to taste


1 lb bowtie pasta dry
12 oz vegan soyrizo
1 green bell pepper diced
1 15-ounce can black beans drained and rinsed
1 jalapeño diced
1 cup cherry tomatoes cut in half
1/4 red onion diced
1 cup frozen corn thawed
2 tbsp cilantro plus more for topping


  • Combine all of the dressing ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed. Place in the fridge until ready to use.
  • Bring a large pot of water to a boil. Add pasta and cook according to package instructions.
  • While pasta is cooking, place a pan on the stove over medium heat. Add soyrizo and cook until slightly browned (approx. 5-7 minutes). Remove from the heat and place in a bowl to cool.
  • When pasta is done, drain and rinse it with cold water.
  • To assemble add pasta, soyrizo, bell pepper, black beans, jalapeño, cherry tomatoes, red onion, corn and cilantro to a large bowl. If serving right away, add dressing and mix until combined.
  • If serving at a later time, keep salad and dressing separate until right before serving.
  • Top finished salad with additional cilantro.

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