Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes 6 servings
Fody's Plant-Based Southwest Pasta Salad
With Fody’s Medium Salsa, this pasta salad will be the star of the show (and easy to digest – Talk about a win, win)! The salad is filled with colorful goods and has a super simple and flavorful dressing made with salsa. I can’t get enough! We use gluten free pasta and bloat-free ingredients here to support anyone with and without a sensitive stomach.
Fody's Southwest Pasta Salad Ingredients:
- ½ lb. gluten-free pasta
- ½ cup frozen corn
- ½ cup thinly sliced cucumber
- 3 tbsp chopped black olives
- ¼ cup halved cherry or grape tomatoes
- ¼ cup crumbled vegan feta (such as Follow Your Heart brand)
- 1/3 cup finely chopped red bell pepper
- 1-2 tbsp finely chopped fresh cilantro or fresh parsley, to taste
- ¼ cup plant-based sour cream (such as Good Karma brand)
- ½ cup + 2 tbsp Fody's Medium Salsa
- ¼ tsp ground cumin
- ¼ tsp smoked paprika
- Juice of ¼ to ½ lime, to taste
Directions for Fody's Southwest Pasta Salad
Cook the pasta according to package directions, salting the water with 2 tbsp kosher salt when adding in the pasta. During the last two minutes of pasta cooking, add the corn to the pot. Drain pasta/corn and rinse with cool water. Drain well and transfer to a large mixing bowl.
Meanwhile, prepare dressing for your vegan pasta salad. Add all Dressing ingredients to a bowl and stir well to combine. Add dressing, cucumber, olives, tomatoes, feta, bell pepper and cilantro/parsley to the large mixing bowl. Serve and top your homemade pasta salad with extra chopped cilantro/parsley if desired.
About the Chef
Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.
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