Has pasta salad gone out of fashion? Maybe not, but I sure don’t see it served as often as I did, say, a decade or two ago (I’m dating myself here). But if so, I’d like to make a case for bringing them back. Pasta salads make great summer meals, though you can enjoy them year round. They’re a fantastic accompaniment to grilled vegetables and plant proteins. They can also be an everyday kind of meal. Case in point, this easy salsa pasta salad that’s embellished with avocado, corn, and bell peppers.
Your favorite salsa plus a little vinaigrette give it all the flavor it needs. A nice bonus is that as a tasty room temperature dish it’s a nice change of pace from sandwiches for your portable lunch for work and school.
So if you’re on board with bringing back the vintage pasta salad, try this one for a start! If you’d like to make it more of a main dish, you can add some beans, as suggested in the variation. Or, you can serve it with a bean dish as I’ve done here — a crazy-easy vegan hot bean dip with tortilla chips. A simple bean dish like refried beans works well as a companion, too.
Here's our Basic Vinaigrette recipe. Variation: For a heartier dish (and if you’re not serving with a bean dish), add a 15-ounce can of black, pinto, or kidney beans, drained and rinsed.
Serving Size: 1
Amount Per Serving:Calories: 134 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 369mg Carbohydrates: 21g Fiber: 4g Sugar: 5g Protein: 4g
Here's our Basic Vinaigrette recipe.
Variation: For a heartier dish (and if you’re not serving with a bean dish), add a 15-ounce can of black, pinto, or kidney beans, drained and rinsed.