When potluck time rolled around last month I realized I had a doctor’s appointment just two hours before the start of the event. I needed a hearty dish that could be prepared ahead and served either hot or cold depending on how long the doctor visit took. This hearty southwest pasta dish filled the bill!
Turns out I got home in time to warm it up, but it would have been delicious either way. Might be a good dish for a summer picnic.
I found the recipe at thissavoryvegan.com. You can find the original recipe here.
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 bowtie pasta dry
- 12 oz vegan chorizo (Jean’s Note: I used No Evil’s Chorizo. I love it because it has no oil. Just place in the food processor and break it up.)
- 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
- 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.
- Bring a large pot of water to a boil. Add pasta and cook according to package instructions.
- While pasta is cooking, place a pan on the stove over medium heat. Add chorizo and cook until slightly browned (approx. 5-7 minutes). Remove from the heat and place in a bowl to cool.
- When pasta is done, drain and rinse it with cold water.
- To assemble add pasta, chorizo, 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.
- If serving at a later time, keep salad and dressing separate until right before serving.
- Top finished salad with additional cilantro.