This Southwestern Quinoa Pasta Salad is a deliciously healthy pasta salad that you will find yourself craving time and again. The dressing has an oil-free option, making it easy to fit into your dietary plan.
1 ½cupblack beansdrained and rinsed (about one can)
1jalapeno pepperseeded and diced
1medium red oniondiced
1avocadopitted and iced
3tablespoonsextra virgin olive oil OR 3T water + 1 teaspoon chia seeds
1 - 2chipotle pepper in adobo sauceminced
½teaspoonfresh ground black pepper
If using chia gel in place of olive oil, combined 3 tablespoons of water and 1 teaspoon of chia seeds. Mix well and set aside. (Note: if you are planning on making this salad ahead of time the pasta will keep best with the addition of oil. If you don’t want to use the full 3 tablespoons for the dressing, simply toss the pasta with a little olive oil just after cooking.)
Cook quinoa pasta according to package directions, being careful not to over or under cook. Drain and rinse. Toss with ½ tablespoon of olive oil
In a small bowl combine lime juice, olive oil or chia gel, chipotle pepper, garlic, cilantro, salt and pepper
Combined cooked pasta with quinoa, beans, tomato, corn, red pepper, jalapeno, and red pepper. Toss with dressing, reserving a little if desired. When ready to serve add in avocado and additional dressing if desired.