Sunshine in a Bowl: Rasta Pasta Salad with Jerk Kick (Vegan + Easy!)

This Rasta Pasta Salad is more than just a side dish - it's a vibrant celebration of flavor and color! Inspired by the Rastafarian movement's signature red, green, and gold, this vegetarian dish combines perfectly roasted vegetables, tri-colored pasta, and a unique jerk-spiced dressing. It's perfect for a potluck, summer BBQ, or a light and satisfying weeknight meal.

Ingredients:

1 box (12 oz) tri-colored rotini pasta

1 tablespoon olive oil

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 green bell pepper, chopped

1 cup frozen corn kernels

1 (15 oz) can black beans, rinsed and drained

1/4 cup chopped fresh thyme

2 scallions, thinly sliced

For the Dressing:

1/2 cup olive oil

1/4 cup fresh lime juice

1 tablespoon soy sauce (or tamari for gluten-free option)

1 clove garlic, minced

1 teaspoon jerk seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions:

Roast the Vegetables: Preheat oven to 400°F (200°C). Toss bell peppers, corn, and 1 tablespoon olive oil together. Spread on a baking sheet and roast for 15-20 minutes, or until tender-crisp.

Cook the Pasta: While the vegetables are roasting, cook the pasta according to package directions. Drain and set aside to cool slightly.

Make the Dressing: In a medium bowl, whisk together olive oil, lime juice, soy sauce, garlic, jerk seasoning, salt, and pepper.

Assemble the Salad: In a large serving bowl, combine the cooled pasta, roasted vegetables, black beans, thyme, and scallions. Pour the dressing over the salad and toss to coat evenly.

Serve: Enjoy the Rasta Pasta Salad at room temperature or chilled. Garnish with additional fresh thyme or chopped fresh cilantro, if desired.

Tips:

For a spicier kick, add a pinch of red pepper flakes to the dressing.

Don't have tri-colored pasta? Regular rotini or penne will work just fine.

Want to make it vegan? Use a vegan parmesan cheese substitute or omit the cheese altogether.

This recipe is not only delicious but also versatile.  Feel free to experiment with different vegetables, such as zucchini, broccoli florets, or cherry tomatoes. You can also add a protein source like grilled tofu or cubed tempeh for a more substantial meal.