So Good You Don’T Know It’S Vegan Pasta Salad

• 17-5/8 ounces, weight Rainbow Vegan Fusilli Pasta (Spiral Rainbow Pasta)
• 1/4 cups Olive Oil
• 3 Tablespoons Red Wine Vinegar
• 2 Tablespoons Chili Powder
• 1 teaspoon Garlic Salt
• 1 pinch Pepper
• 1/4 cups Prepared Salsa
• 1 can (14 Oz. Can) Corn, Drained And Rinsed
• 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
• 1 whole Yellow Pepper, Julienned
• 1 whole Red Pepper Julienned
• 1 whole Green Pepper, Julienned

1. Cook pasta according to directions. Drain. Do not rinse.
2. In a large bowl, whisk together olive oil, vinegar, chili powder, garlic salt and pepper. Once well combined, stir in salsa.
3. Add pasta, corn, black beans and peppers. Mix and make sure everything is well-coated. Leave any excess dressing in with the pasta.
4. Refrigerated overnight or at least 4 hours. Toss pasta salad and serve.

pasta, ubc, red wine vinegar, chili powder, garlic, pepper, ubc, corn, black beans, yellow pepper, red pepper, green pepper

Taken from tastykitchen.com/recipes/salads/so-good-you-done28099t-know-ite28099s-vegan-pasta-salad/ (may not work)