This Mexican Pasta Salad is full of fresh, bright flavors (thanks, Mexican Green Goddess!) with just enough spice to keep things interesting. And it's vegan too.
5medium tomatillospeeled of their husks, chopped, and quartered
¼cuplime juicefrom about 2 large limes
½medium white onionroughly chopped
1large handful cilantroabout a packed cup
1handful flat leaf parsleyabout 1/2 cup
2teaspoonsfish sauce*(omit for vegan)
2clovesgarlicsmashed
½teaspooncumin
salt and pepperto taste
1ripe Haas avocadocut in chunks
For the Salad
1poundpastayour favorite short shape
1 ½cupscooked and rinsed black beansfresh or canned
1 ½cupssweet cornfresh or canned
¾cupdiced red onion
¾cupchopped roasted red peppersfresh or canned
½cupchopped green chilesroasted fresh or canned
1cupvegan mayonnaise
hot sauceto taste (preferably a green sauce), optional
Instructions
To Make the Dressing
Place all ingredients except the avocado, salt and pepper in the jar of your high speed blender (or regular blender).
Puree until smooth
Add the avocado and puree until smooth.
Season to taste with salt and pepper.
To Make the Salad
Cook the pasta in salted water until just shy of done.
While the pasta is cooking, put the black beans, corn, red onion, red pepper, and green chiles in a large bowl.
Mix in the vegan mayonnaise.
When the pasta is done, drain and rinse in cold water until it is warm and not hot.
Put the pasta in on top of the rest of the salad ingredients and pour the Green Goddess dressing over all.
Stir together, taste and season with salt, pepper, and some hot sauce if you like. Refrigerate for at least a couple of hours to let the flavors blend, and enjoy.
Notes
*I know fish sauce sounds like a weird entry here, but traditional Green Goddess dressing, like Caesar dressing, contains anchovy. I always have fish sauce on hand, and it makes a good substitute. Your salad will not be fishy at all, but if you're not vegan, give it a try. Good fish sauce makes almost anything savory you add it to lip-smackingly delicious.