Fiesta Pasta Salad

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Fiesta Pasta Salad

Source: 3ABN

 

2 c. uncooked penne pasta (gluten free)

2 c. frozen corn

2 c. diced zucchini

2 c. grape tomatoes, sliced

1 med. red bell pepper, diced

1 15-oz. can black beans, rinsed and drained

1 c. sliced black olives

 

DRESSING:

1 c. Tofutti Better Than Sour Cream

2/3 c. mild or medium chunky salsa

4 Tbsp. grapeseed Vegenaise

1 Tbsp. lime juice

salt to taste

 

1. Prepare pasta according to package directions, adding the corn and

zucchini during the last 3 minutes of cooking. Drain and rinse with cold

water, drain again.

 

2. In a large bowl, mix the pasta, corn and zucchini with the black beans,

tomatoes and red pepper.

 

3. Mix up the dressing the pour it over the top. Toss gently until well

mixed. May serve immediately, or cover and chill for up to 24 hours

 

Yield: 24 half-cup servings

 

Great served in hollowed-out tomatoes with crushed tortilla chips sprinkled

on top. Place each tomato on an individual serving plate with shredded

Romaine lettuce. Can add a couple teaspoons chopped jalapenos for added

flavor.