Easy Chipotle Ranch Pasta Salad
I haven't been taking a lot of food pictures, but I made sure to snap a pic of the pasta salad I made twice in one week!
The recipe couldn't be easier and the flavor combinations are endless. The veggie options are very customizable - add as little or as much as you like of which ever veg you prefer!
The first batch of this was not Vegan - it might have been vegetarian, but I'm not entirely sure.
I used a flavor packet for a box of Chipotle Ranch Pasta Salad (by Betty Crocker) and mixed the seasonings with about a cup of Vegan Mayo (Just Mayo by Hampton Creek is my FAVE at the moment!)
But I wanted to make my own "dressing" the next time around and I might even give this a go one or two more times with a few changes - but either way, this is still a GREAT and easy recipe.
You could probably easily use your favorite Ranch dressing or mix Ranch with a little taco spices. Or even just mayo and the spices for the dressing + some sort of vinegar or citrus juice.
Ingredients I used for the dressing this time around: This is per 1 bag/box (16oz/1pound) pasta
The recipe couldn't be easier and the flavor combinations are endless. The veggie options are very customizable - add as little or as much as you like of which ever veg you prefer!
The first batch of this was not Vegan - it might have been vegetarian, but I'm not entirely sure.
I used a flavor packet for a box of Chipotle Ranch Pasta Salad (by Betty Crocker) and mixed the seasonings with about a cup of Vegan Mayo (Just Mayo by Hampton Creek is my FAVE at the moment!)
But I wanted to make my own "dressing" the next time around and I might even give this a go one or two more times with a few changes - but either way, this is still a GREAT and easy recipe.
You could probably easily use your favorite Ranch dressing or mix Ranch with a little taco spices. Or even just mayo and the spices for the dressing + some sort of vinegar or citrus juice.
Ingredients I used for the dressing this time around: This is per 1 bag/box (16oz/1pound) pasta
- About 1 Cup of Mayo (I used Just Mayo)
- Juice of at least half-to-whole lime (lemon or ACV [Apple Cider Vinegar] I'm sure could be subbed), adjusted by your preference of taste and texture
- 1/2 Teaspoon Turmeric
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/4 Teaspoon Pepper
- 1/2 Teaspoon Salt
- 1 Teaspoon Smoked Paprika
- 1/2-to-1 Teaspoon Chili Powder
- 1 Teaspoon Cumin
- 1 Teaspoon Curry Powder
- 1 Teaspoon dried Dill
Now for the ingredients that build the pasta salad itself..
- 1 pound (16oz) bag/box of pasta, (I used whole wheat Rotini) cooked, drained and rinsed in cold water
- 1 bunch of fresh cilantro, chopped
- 3-5 Roma tomatoes (any type you want will do), chopped
- 1 can of black beans, drained and rinsed
- 1 Cup of frozen corn, thawed (you can put them in a metal/mesh strainer under the lid of the boiling pasta to thaw them)
- half of a seedless cucumber, diced
- 2-3 mini cans of sliced black olives
- 3-5 green onions, chopped
Not the prettiest, but Ta-da!
Next time I may add a little bit more liquid and some nutritional yeast to the dressing. As well as try out some vegan sour cream and possibly some mashed avocado!
Enjoy!
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