Begin by boiling a large pot of salted water. Once it reaches a rolling boil, add the gluten-free pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and rinse under cold water.

While the pasta is cooking, chop the onions, bell peppers, black beans, and corn in a mixing bowl.

Once the pasta has cooled, add it to the bowl of mixed vegetables and gently fold to combine.

In a separate bowl, whisk together the Vegenaise, pressed garlic, and any southwest seasoning until smooth and creamy.

Pour the prepared dressing over the pasta and vegetable mixture, and gently toss to mix.

Serve immediately or refrigerate for at least 30 minutes before serving for maximum flavor.