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 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.