Tex-Mex ZENB Pasta Salad with Spicy Tomato Vinaigrette


PREP TIME 10 minutes

COOK TIME 30 minutes

TOTAL TIME 40 minutes

Nutrition Facts


Serving Size: 233g
Servings: 8

Calories: 310

Amount per Serving*% Daily Value
Total Fat9g12%
Saturated Fat1g5%
Dietary Fiber11g39%
Total Sugar3g
Vitamin A 6%
Vitamin C 25%
Calcium 54mg 4%
Iron 4mg 20%
Potassium 366mg 8%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

This pasta salad recipe is a delicious as it looks. Packed with vegetables and using ZENB Penne Pasta and ZENB Sweet Carrot and Tomato Marinara Pasta Sauce, this dish provides an excellent source of fiber and a good source of protein, iron, and vitamin C.


  • 1/2 cup ZENB Sweet Carrot and Tomato Marinara Pasta Sauce
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 box (12 ounces) ZENB Penne Pasta made from 100% Yellow Peas
  • 1 red bell pepper, chopped
  • 1/2 red onion, chopped
  • 1 cup frozen corn kernels, thawed
  • 1 can (15 ounces) black beans, rinsed
  • 1 ripe avocado, diced
  • 1/4 cup chopped cilantro



Cook ZENB Pasta as directed on package. Rinse pasta under cold running water until chilled.


Whisk ZENB Sauce, vinegar, spices and oil in large serving bowl. Add pasta and remaining ingredients. Mix gently until well combined.

Tasty Tips

Use your grill! Quarter the red bell pepper, and cut the zucchini and onion into 1/2-inch-thick slices. Brush vegetables with 2 tablespoons of dressing and grill for 8-10 minutes on medium heat until tender, turning occasionally. Cool and cut into bite-size pieces before continuing as directed.

Chilling the ZENB Pasta under cold running water as directed in our recipes produces the best pasta texture in cold applications. This recipe is best served immediately, as opposed to preparing ahead to refrigerate overnight.

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