Creamy BBQ Tex Mex Pasta Salad

A creamy dreamy pasta salad that is so nutrient dense your body will thank you!

Would you believe me if I told you that each serving of this decadent dish has at least 20 grams of protein?? It’s true. But you’d never guess that this was healthy because it’s so damn delicious.


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My BFFs at Banza came out with 6 new pasta shapes for their amazing Chickpea Pasta. If you’ve been following this blog for a while you’ll know that I’m a little more than obsessed with this brand. First of all, they are just the coolest people ever. Secondly, their pasta is so freaking tasty! And last but definitely not least, it’s so healthy and guilt-free. Check them out yourself if you don’t believe me. #notsponsored #justobsessed

I decided that my Text Mex Pasta Salad wouldn’t be complete without a the wagon wheel noodles. See what I did there? But honestly you could use any pasta shape your heart desires.

This dish comes together so fast and keeps well in the fridge for over a week, if you can keep from eating it all in one day. This is also just the most perfect dish to take with you to a BBQ or potluck and really impress all your friends. Dont even tell them it’s vegan and gluten-free until after they’ve devoured every last bite.

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Creamy BBQ Tex Mex Pasta Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print

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1 box Banza Pasta

1 can Black Beans

1 cup Roasted Frozen Corn

1 Large Green Bell Pepper

8 – 10 Cherry Tomatoes

For the Dressing:

1/4 cup BBQ Sauce

2 tbsp Vegan Mayo

1 splash Sriracha or your favorite hot sauce

1/2 tsp Apple Cider Vinegar

Salt & Pepper to taste


  1. First prepare all your ingredients: dice vegetables, thaw corn, rinse & drain beans, get your pot of boiling water ready on the stove.
  2. Cook your pasta according to package instructions.
  3. In the bottom of a large bowl, mix together all your salad dressing ingredients.
  4. Add the vegetables and beans to the large bowl and mix well. You should have enough sauce to very very generously coat all your ingredients.
  5. Once your pasta is cooked all the way through, drain and rinse lightly with cold water just to stop the cooking process and quickly cool down your pasta bit. Do not over rinse.
  6. When your pasta has cooled a to a lukewarm temperature add it to the large bowl with all the other ingredients and sauce and mix well. Taste & adjust seasoning as needed.
  7. Refrigerate until you are ready to eat.

Note: The sauce will reduce as the pasta cools so don’t worry if it looks too saucy at first. Is there really such a thing as too saucy anyway?

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This dish would be delightful served alongside my BBQ Pulled “Pork” Sandwiches made with Jackfruit. Check it out and really have yourself a little party!

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