Easy High Protein Southwest Pasta Salad
A vibrant, protein-packed pasta salad loaded with smoky black beans, roasted vegetables, and a zesty avocado-lime dressing. Perfect for meal prepping, family meals, or summer gatherings—it’s dairy-free, Parve-compliant, and gluten-free if using certified pasta.
- Prep Time: 15
- Cook Time: 8
- Total Time: 30
- Yield: 6 servings
- Category: salads
- Method: Boiling and Tossing
- Cuisine: Southwestern
- Diet: Vegan (Parve)
Ingredients
8 oz (230g) high-protein pasta (chickpea/lentil-based)
1 can (15 oz/425g) black beans, drained and rinsed
1 (15 oz/225g) can black beans, drained and rinsed
1 medium red bell pepper, diced
1/4 cup (25g) red onion, finely chopped
1 cup (150g) frozen corn, thawed
1 jalapeño pepper, sliced (optional)
1/4 cup (25g) fresh cilantro, chopped
2 large avocados, halved and pitted
2 tbsp fresh lime juice
2 tbsp extra virgin olive oil
1 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Instructions
Bring a large pot of salted water to a boil
Cook high-protein pasta according to package instructions (usually 8-10 minutes)
Drain and rinse with cold water to stop cooking
In a large bowl, combine cooked pasta, black beans, red bell pepper, red onion, corn, jalapeño (if using), and cilantro
In a separate bowl, mash the avocados until smooth
Whisk in lime juice, olive oil, chili powder, cumin, oregano, onion powder, garlic powder, salt, and pepper to make the dressing
Pour the dressing over the pasta mixture and toss until well coated
Chill the salad for at least 30 minutes before serving
Notes
Swap red bell pepper with poblano or green pepper for variation
Add cooked black rice or quinoa for extra fiber and protein
Store refrigerated in an airtight container for up to 3 days
Use cooked tempeh or hard-boiled eggs for added protein (check Parve compliance)
Adjust spice level with additional jalapeño or chili powder