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Southwest Lentil Pasta Salad Recipe

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3.8 from 66 reviews

This Southwest Lentil Pasta Salad is a vibrant and nutritious dish featuring protein-packed lentil pasta, fresh vegetables, and a creamy, flavorful vegan dressing made from silken tofu and spices. Perfect as a light lunch or a side dish, it’s quick to prepare and packed with Southwestern flavors including chili powder, cumin, and fresh cilantro.

Ingredients

Dressing

  • 12 oz package soft Mori-Nu silken tofu, excess water drained
  • 2 tbsp unsweetened plant-based milk
  • 2 tsp apple cider vinegar, divided
  • 1 tsp freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp agave syrup
  • 1 tsp nutritional yeast
  • 1 tsp chili powder
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp fine sea salt
  • 1/4 tsp dried parsley
  • 1/4 tsp dried dill weed
  • 1/8 tsp oregano
  • 1/8 tsp paprika
  • Pinch of black pepper

Pasta Salad

  • 8 oz lentil pasta of choice
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn, sweet or fire-roasted
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1 jalapeno, seeded and diced
  • 3/4 cup grape tomatoes, sliced lengthwise
  • 2 tbsp fresh chopped cilantro plus more for garnish, if desired

Instructions

  1. Make the Dressing: Add all dressing ingredients — silken tofu, plant-based milk, 2 tsp apple cider vinegar, lemon juice, Dijon mustard, agave syrup, nutritional yeast, chili powder, garlic powder, onion powder, cumin, sea salt, dried parsley, dill weed, oregano, paprika, and black pepper — to the bowl of a food processor. Process on high until the mixture is smooth, creamy, and well combined, stopping to scrape down the sides as needed to ensure everything is blended evenly.
  2. Cook the Pasta: Prepare the lentil pasta according to the package directions. Be careful not to overcook it as it can become mushy. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool the pasta down. Let it stand for 1 to 2 minutes to drain any excess water.
  3. Combine Salad Ingredients: Transfer the cooked pasta to a large mixing bowl. Add in the drained and rinsed black beans, corn, diced red and green bell peppers, seeded and diced jalapeno, and sliced grape tomatoes. Stir gently to mix all the ingredients together evenly.
  4. Add Dressing and Cilantro: Pour the prepared creamy dressing over the pasta and vegetable mixture. Add 2 tablespoons of fresh chopped cilantro. Stir everything together thoroughly to coat the salad with the dressing and distribute the cilantro evenly.
  5. Season and Garnish: Taste the salad and add additional salt if desired. Garnish with extra cilantro for a fresh, colorful finish. Serve chilled or at room temperature as a refreshing and hearty Southwest-inspired pasta salad.

Notes

  • Be careful not to overcook the lentil pasta to prevent it from becoming too soft and mushy.
  • If you prefer a spicier salad, leave some seeds in the jalapeno or add extra chili powder to the dressing.
  • This salad keeps well in the refrigerator for up to 3 days and may thicken as it chills; stir in a splash of plant-based milk to loosen the dressing if needed.
  • Feel free to customize the veggies with your favorites, such as adding diced avocado or chopped green onions.
  • For added crunch, sprinkle toasted pepitas or chopped nuts on top before serving.

Find it online: https://justsosavory.com/southwest-lentil-pasta-salad-recipe/