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This Roasted Red Pepper Chipotle Pasta Salad May Be the Best You've Ever Had

First, gather the simple ingredients for the pasta part: rotini pasta, avocado oil, frozen corn, cherry or grape tomatoes, roasted red peppers, a pinch of kosher salt and black pepper, a seedless cucumber, an avocado, cilantro, a thinly sliced red onion, and sliced scallions. Cook your pasta to al dente before rinsing in cool water. Set to the side.

Place a large pan over medium high heat, adding the avocado oil, frozen corn, and pinch of salt and pepper once warm. Cook for five minutes, stirring occasionally. Once the corn is lightly browned, pour into a large mixing bowl and let cool. 

Halve the tomatoes, chop the roasted red peppers, and dice both the cucumber and avocado. Then, finely chop the cilantro and thinly slice the red onion before adding these ingredients to the mixing bowl along with the corn. 

For your dressing, gather your vegan mayo, unsweetened almond-based yogurt (plain), roasted red peppers, a can of chipotles in adobo, lime juice, kosher salt, black pepper, garlic powder, ground cumin, and dried parsley. Add to a blender or food processor — mixing until smooth — before combining with the cooked pasta and veggies into a large mixing bowl. Stir well and top the salad with the sliced scallions.

You can find the full recipe for this pasta salad here, but if you’re like me and can’t wait to find more vegan dishes to try, add this vegan kale and mango salad with a delightfully creamy dressing or this asparagus salad to the top of your list.

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