Get ready to fall in love with your new favorite pasta salad! This Southwestern-inspired dish is an absolute explosion of textures and flavors. We’re talking perfectly cooked penne, crunchy jicama, hearty pinto beans, and juicy tomatoes, all brought together by the most incredible, velvety-smooth avocado dressing. The creamy avocado beautifully balances the zesty lime and the subtle kick from a serrano chile, creating a sauce so good you’ll want to put it on everything. It’s the perfect vibrant, satisfying, and secretly healthy meal for any occasion.
Ingredients
• 12 ounces / 340g penne pasta
• 1 serrano chile, seeded
• 1 large clove garlic
• 2 ripe Hass avocados, divided
• 3 tablespoons / 45ml freshly squeezed lime juice
• ½ teaspoon chili powder
• ¼ cup / 60ml extra-virgin olive oil
• Salt, to taste
• 1 16-ounce / 450g can pinto beans, drained and rinsed
• 1 small jicama, peeled and shredded
• 1 small red onion, finely chopped
• 1 cup / 150g grape or cherry tomatoes, halved
• ¼ cup / 15g chopped fresh cilantro or parsley
• Salad greens, for serving
Instructions
1. Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente, typically about 10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
2. While the pasta cooks, prepare the dressing. In a food processor, combine the seeded serrano chile and the garlic clove and mince.
3. Halve and pit one of the avocados. Scoop the flesh into the food processor along with the lime juice and chili powder. Process until completely smooth.
4. With the processor running, slowly stream in the olive oil until the dressing is emulsified and creamy. Season with salt to your liking and process once more to combine.
5. In a large serving bowl, combine the cooled pasta, drained pinto beans, shredded jicama, chopped red onion, halved tomatoes, and fresh cilantro.
6. Peel, pit, and dice the remaining avocado and gently add it to the bowl.
7. Pour the creamy avocado dressing over the salad and toss gently until everything is evenly coated. Serve immediately on a bed of fresh salad greens.
Nutritional Information
• (per serving)
• Calories: 560 kcal
• Protein: 14g
• Fat: 29g
• Carbohydrates: 64g
• Fiber: 13g
• Sodium: 350mg
Pro Tips
• To prevent the diced avocado from browning, toss it with a small squeeze of lime juice before adding it to the salad.
• For a milder dressing, use half a serrano chile. For more heat, leave a few of the seeds in when you add it to the food processor.
• If making ahead, store the dressing and the salad separately in the refrigerator. Combine them and add the fresh diced avocado just before serving to maintain the best texture and color.
• Add 1 cup of roasted or grilled corn for a sweet, smoky flavor that complements the other Southwestern perfectly.
FAQ
Q: Is this southwestern pasta salad vegan
A: Yes, this recipe is 100% vegan as written! All ingredients, including the creamy avocado dressing, are entirely plant-based, containing no dairy, eggs, or other animal products.
Q: How can I add more protein to this vegetarian pasta salad
A: To boost the protein, you can add a can of rinsed black beans or chickpeas along with the pinto beans. Mixing in 1 cup of cooked quinoa or some grilled plant-based ‘chicken’ strips are also excellent ways to make it an even heartier meal.
Q: What can I substitute for jicama in this recipe
A: If you can’t find jicama, you can still get a wonderful crunch by substituting it with 1 cup of diced bell peppers (any color), chopped celery, or even crisp, deseeded cucumber.
Q: How do I keep the avocado dressing from browning if I make it ahead
A: The lime juice in the dressing is a great natural preservative. For best results, store the dressing in an airtight container and press a piece of plastic wrap directly onto the surface to prevent air contact. Keep the dressing and the salad components separate in the fridge and combine just before serving for the freshest taste and color.
