Description
A vibrant Tex-Mex salad with al dente Rotini, crisp veggies, and zesty Italian dressing. Perfect for crowd-pleasing summer meals without pork.
Ingredients
16 ounces Rotini pasta
1/2 cup chopped plant-based pepperoni slices
10-ounce container finely chopped cherry tomatoes
1 tablespoon chopped cilantro
1 small red onion, finely chopped
15.25-ounce can yellow corn, drained
11-ounce can white corn, drained
15-ounce can black beans, drained and rinsed
15.5-ounce can black-eyed peas, drained and rinsed
1 jalapeño pepper, seeded and chopped
3 bell peppers (red, orange, yellow), seeded and chopped
1 cup Italian vinaigrette
Salt, to taste
Instructions
Cook Rotini pasta al dente, then shock in ice water to maintain firm texture.
Chop bell peppers and red onion, ensuring fine cut for optimal balance.
In a large bowl, combine cooked pasta, cherry tomatoes, corn, black beans, black-eyed peas, bell peppers, jalapeño, and plant-based pepperoni.
Toss with Italian vinaigrette and chopped cilantro until evenly distributed.
Season with salt and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
Substitute plant-based pepperoni for a vegetarian version.
For extra spice, leave jalapeño seeds in the peppers.
Salad can be prepared up to 24 hours in advance.
Serve chilled for best texture and flavor.
- Prep Time: 20
- Cook Time: 8
- Category: Dinner
- Method: No-Cook
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 345
- Sugar: 6g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg