FitVeggieLife

Back in the kitchen and recreated this banger. I was scrolling through Pinterest and saw this recipe, in all of its carb-loaded glory, and knew I needed to chef it up (although this dish doesn’t call for much effort at all).

So, if you’re also a fan of pasta covered in a creamy, southwest dressing, getcho butt in the kitchen and try this one out.

Made by Rene at The Savory Vegan.

Ingredients:

FOR THE DRESSING

• 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

FOR THE SALAD

• 1 lb favorite 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

Instructions:

1. 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.
2. Bring a large pot of water to a boil. Add pasta and cook according to package instructions.
3. 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.
4. When pasta is done, drain and rinse it with cold water.
5. 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.
6. If serving at a later time, keep salad and dressing separate until right before serving.
7. Top finished salad with additional cilantro.