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Mexican inspired pasta salad with roasted sweet potato, grilled corn, cherry tomatoes, black beans & a cumin-lime vinaigrette


  • 8 oz Pasta of your choice 250g
  • 3 Green Onions sliced into small pieces
  • 1 cup Cherry Tomatoes halved
  • 1 tin Black Beans drained
  • 1 Avocado diced
  • 1 bunch of Cilantro/Coriander chopped finely (you can use Parsley instead)
Roasted Corn
  • 1 1/2 cups Corn Kernels preferably frozen
  • 1 tablespoon Olive Oil
  • Salt/Pepper
Roasted Sweet Potato
  • 1 medium Sweet Potato diced
  • 1 tablespoon Olive Oil
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Paprika
  • Salt/Pepper
Cumin-Lime Dressing
  • Zest of 1 Lime
  • 1/4 cup fresh Lime Juice
  • 1 tablespoon Rice Vinegar
  • 1/4 cup Olive Oil
  • 1 teaspoon crushed Garlic
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Agave Nectar
  • Salt/Pepper to taste


  • Start off preparing your Roasted Corn and Sweet Potato. Preheat oven to 200C/400F.
  • In a bowl, combine your Cork Kernels with Olive Oil and Salt/Pepper, to taste. Lay on a parchment-lined baking tray in a single layer and roast in the oven for 10-12 minutes. Corn is ready when it is nicely browned, not burnt.
  • Remove from oven.
  • Combine diced Sweet Potato, Olive Oil, Ground Coriander, Ground Cumin, Paprika, and Salt/Pepper, to taste in a bowl. Mix to combine and transfer to a parchment-lined baking sheet. Turn oven down to 180C/360F and roast Sweet Potatoes for 15-20 minutes or until golden and tender.
  • Meanwhile, cook your pasta according to directions on the packaging. Once cooked, drain and place in a large salad bowl.
  • Toss Pasta with your Green Onions, drained Black Beans, halved Cherry Tomatoes, Avocado, Roasted Corn, Roasted Sweet Potato and Cilantro.
  • To make dressing, combine everything in a bowl and whisk well. Pour over Pasta Salad and toss to combine.
  • Check for seasoning and adjust accordingly. Serve.
  • This Vegan Southwestern Pasta Salad is lovely warm, but can also be enjoyed cold. Kept in an air-tight container, it will last for up to 1 week.
This recipe was republished with permission from Crazy Vegan Kitchen. Find the original recipe here.

Amrita (Crazy Vegan Kitchen)

Amrita trained as a pastry chef at Le Cordon Bleu, London and is now a full-time cat mother who spends her days veganising recipes in the hopes of fooling her friends.