Fiesta Pasta Salad

Super recent and critically scrumptious, we’re actually obsessive about this pasta salad presently. It’s the perfect midweek meal: filled with veggies and you’ll be able to whip it in combination in not up to half-hour.

You’l additionally get the overall recipe by the use of our app or website:

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Enjoy!

Serves 4

🌿 300g (10.6oz) pasta, we use farfalle
🌿 1 x 400g (14.1oz) tin of black beans, tired + rinsed
🌿 1 x 200g (7oz) tin of sweetcorn, tired + rinsed
🌿 1 bell pepper, diced (we use orange)
🌿 200g (7oz) cherry tomatoes, halved
🌿 1 crimson onion, peeled + finely chopped
🌿 1 bunch of clean coriander, chopped
🌿 2 avocados, chopped
🌿 70g (2.5oz) sliced jalapeño from a jar, chopped

For the dressing:
🌿 3 tbsp vegan mayonnaise
🌿 2 tbsp plant-based milk, (we use oat milk)
🌿 2 limes
🌿 2 garlic cloves, peeled + finely chopped
🌿 1/2 tsp smoked paprika
🌿 salt + pepper

Cook the pasta in salted boiling water till al dente, then drain.

Combine the entire dressing substances, together with the zest from one lime, the juice from each limes, and beneficiant pinches of salt and pepper, in a bowl.

Add the entire last salad substances to a big blending bowl, then upload the cooked pasta. Pour over the dressing and toss to mix, and go away for 5-10 mins prior to serving. Best eaten right away (see notes should you’re cooking as a meal-prep).

Big love! Roxy + Ben

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