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How to make:

Creamy Vegan Mexican Pasta Salad

This Creamy Vegan Mexican Pasta Salad is packed with spicy flavor, vegetables and healthy fats to satisfy you at meal time. Only 30 minutes of prep time!

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
This Creamy Vegan Mexican Pasta Salad is packed with spicy flavor, vegetables and healthy fats to satisfy you at meal time. Only 30 minutes of prep time!
Author:
Emilie
Yield:
4 1x

Ingredients

Instructions

  1. Cook pasta according to package directions. Drain.
  2. In a skillet or cast iron pan, lightly grease with oil. Over medium heat, add 5 slices of Benevolent Bacon. Cook for 2-3 minutes, then flip. Remove from heat. When cool, break into small pieces. Set aside.
  3. To a blender or food processor, add cashews, salsa, milk, garlic, chili powder, cumin, and paprika. Blend until smooth; season with salt and pepper, if needed.
  4. In a large bowl, add pasta, black beans, corn, bell pepper, and bacon pieces. Pour the cashew dressing on top; stir to combine until all ingredients are thoroughly mixed.

Notes

*If you didn’t soak your cashews, add them to a small pot, cover with water, and boil for 10 minutes.
**If making ahead of time, keep the bacon pieces on the side until serving so they don’t get soggy.