BBQ Ranch Pasta Salad
Nothing says summer like this vegan BBQ Ranch Pasta Salad - cold noodles, veggies & black beans with homemade vegan ranch & BBQ sauce.
Ingredients
FOR THE VEGAN RANCH
- 1/2 cup vegan mayo
- 4 tablespoons olive oil
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh dill chopped
- 1-2 cloves garlic minced
- 1/2 teaspoon dried parsley
- 1/2 teaspoon onion powder
- pepper to taste
- 1 tablespoon apple cider vinegar
FOR THE SALAD
- 1 pound short pasta
- 1 15-ounce can black beans drained and rinsed
- 1 small red onion diced
- 1 head romaine chopped
- 10 ounces cherry tomatoes halved
- 1 cup corn
- 1 jalapeño sliced, optional
- 2 tablespoons cilantro chopped
- 2 small avocados chopped
- 1/4 cup BBQ sauce
Instructions
- Combine the ranch ingredients in a bowl and stir to combine. Add water as needed to thin. Taste and adjust seasonings as needed. Set aside.
- Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse with cold water.
- To assemble add all of the salad ingredients to a large bowl. Drizzle with ranch & BBQ sauce and toss to coat - you don't have to use all of the dressing.
- Serve at room temperature or chilled.
Video
Notes
- If you are making this in advance wait to add the avocado and romaine until right before serving. This will keep the avocado from browning and the romaine from wilting.
Nutrition
Calories: 497kcal | Carbohydrates: 64g | Protein: 13g | Fat: 21g