Vegan and Gluten Free Southwestern Pasta Salad



I put together this little vegan and gluten free pasta salad for Eat Banza’s “Banza Plus Plants” campaign. I’ll often put together meatless meals, just because I’m not always craving animal protein but I actually found it super hard to create a recipe that was also dairy free… I’m a cheese lover, what can I say?

But the creaminess of the avocado mixed with the lime juice in this recipe really did the trick for me. And even though Banza is already chickpea based, I added some black beans anyway for some additional protein and fiber (and what’s a southwestern salad without black beans, am I right?)

Anyway, this dish can be eaten hot or cold and it’s perfect for meal prep, especially if you don’t have access to a microwave at lunch!

Vegan and Gluten Free Southwestern Pasta Salad

Serves: 3


  • 4 oz Dry Banza Ziti Pasta

  • 2 tsp Avocado Oil

  • 1/2 Cup Cherry Tomatoes, Chopped

  • 1/4 cup Corn Kernels, Drained

  • 1/4 cup Black Beans, Drained and Rinsed

  • 1/4 Cup Fresh Cilantro, Chopped

  • 1/3 cup Red Onion, Diced

  • 1 Avocado, Peeled and Sliced

  • Juice of 1 Lime

  • Salt and Black Pepper to taste

  • Optional: Trader Joe’s Chile Lime Seasoning or Chili Powder


  1. Prepare pasta according to directions

  2. Once pasta is ready, drizzle with avocado oil and mixd to combine.

  3. Add tomatoes, corn, black beans, cilantro, red onion, and avocado

  4. Top with juice of 1 lime and salt and black pepper to taste

  5. Mix all ingredients together and allow to sit for ~30 minutes before serving

  6. Can be served cold or warm

Nutrition Facts (per 1 Serving): 305 Calories, 13 g Fat, 40 g Carbohydrate, 13 g Fiber, 14 g Protein