This Jalapeno Pasta Salad is packed with spicy and cool flavors. It’s also really easy to throw together and a unique dish for summer parties.

To make this pasta, start with a large pot filled with boiling water over high heat. Boil the pasta according to the package directions (to al dente). Then drain and rinse with cold water. Set aside.

Meanwhile, in another medium to large pot, add water over high heat. When boiling, add the ears of corn and cook for 6-7 minutes. Remove from heat and drain. Rinse with cold water. When cooled, using a sharp knife, carefully remove the corn from the cob onto a plate.

To a large bowl, add the vegan mayo, sriracha, hot sauce, lime juice, apple cider vinegar, and unsweetened almond milk. Stir. Add the sweet corn, black beans, sundried tomatoes, jalapeños, green onions, cilantro, black pepper, Spanish paprika and salt. Stir. Add the cooked pasta and stir until well blended. Top with diced avocado and stir. Add more hot sauce, if desired.

Note: *This pasta is best served immediately as the pasta will soak up sauce of the sauce over time.  If making this dish ahead of time, keep sauce and diced avocado separate from pasta and mix just before serving.

Store in an airtight container in the fridge for 2-3 days. 

Spicy Jalapeno Pasta Salad

This Spicy Jalapeno Pasta Salad is packed with spicy and cool flavors. It’s also really easy to throw together and a unique dish for summer parties.

• Author: Christin McKamey
• Prep Time: 10
• Cook Time: 20
• Total Time: 30
• Yield: 8 1x

Scale 1x2x3x

Ingredients

• 16 ounces whole wheat corkscrew pasta (or gluten free)
• 2–3 medium fresh corn, husks removed (or 1 15-ounce can sweet corn, drained)
• 1/3 cup vegan mayonnaise (I like Organic Vegenaise)
• 1 teaspoon sriracha
• 3 tablespoons Frank’s Red Hot or other favorite hot sauce
• 2 tablespoons fresh lime juice (about 1 medium lime)
• 1 tablespoon apple cider vinegar (rice vinegar or lemon juice works too)
• 1/2 cup unsweetened almond milk
• 1 can black beans, rinsed and drained
• 1/2 cup chopped sundried tomatoes
• 2–3 medium jalapeños, seeded and diced fine
• 3/4 cup chopped green onions
• 2 tablespoons chopped cilantro
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon Spanish paprika (or regular paprika)
• 1/4 teaspoon salt
• 1 large avocado, diced 

Instructions

1. In a large pot, boil pasta according to package directions (to al dente). Drain and rinse with cold water.
2. In another medium to large pot, add water over high heat. When boiling, add the ears of corn and cook for 6-7 minutes. Remove from heat and drain. 
3. Rinse with cold water. When cooled, using a sharp knife, carefully remove the corn from the cob onto a plate. 
4. To a large bowl, add the vegan mayo, sriracha, hot sauce, lime juice, apple cider vinegar, and unsweetened almond milk. Stir. Add the sweet corn, black beans, sundried tomatoes, jalapeños, green onions, cilantro, black pepper, Spanish paprika and salt. Stir. Add the cooked pasta and stir until well blended. Top with diced avocado and stir. Serve immediately*. Add more hot sauce, if desired.

Notes

*As stated above, this dish is best served immediately.  If making this dish ahead of time, keep sauce and diced avocado separate from pasta and mix just before serving.

Nutrition

• Serving Size: 1 1/4 cup