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Vegan Southwest Pasta Salad

Vegan Southwest Pasta Salad Recipe
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Indulge in the vibrant flavors of our Vegan Southwest Pasta Salad Recipe, a delightful dish perfect for summer gatherings and quick weeknight dinners. This salad combines hearty black beans, sweet roasted corn, fresh tomatoes, and crisp bell peppers, all dressed in a creamy cashew southwest dressing that elevates every bite. With its colorful ingredients and satisfying texture, it’s not only nutritious but also makes for an excellent addition to potlucks or meal prep. Whip it up in just 25 minutes for a refreshing and filling meal that everyone will adore!

Ingredients

Scale
  • 16 ounces whole wheat pasta
  • 16 ounces cherry/grape tomatoes, halved or quartered
  • 1 red bell pepper, deseeded & diced
  • 1 small red onion, diced
  • 1 cup finely chopped cilantro
  • 1 14-ounce can black beans, drained & rinsed
  • 2 cups fire-roasted corn (frozen is fine!)
  • kosher salt & ground black pepper, to season
  • 1 cup water
  • 1 cup raw cashews (unsalted)
  • 1 lime, juiced
  • 3 cloves garlic
  • 2–3 chipotle peppers, packed in adobo sauce
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt

Instructions

  1. Cook 16 ounces of whole wheat pasta in salted boiling water until al dente, then drain and rinse with cold water.
  2. Blend 1 cup raw cashews, 1 cup water, lime juice, garlic cloves, chipotle peppers, chili powder, cumin, smoked paprika, and salt in a high-speed blender until smooth.
  3. In a large bowl, combine halved cherry tomatoes (16 ounces), diced red bell pepper (1), finely chopped cilantro (1 cup), drained black beans (14-ounce can), fire-roasted corn (2 cups), and the cooked pasta.
  4. Pour the creamy dressing over the salad mixture and toss well to combine.

Nutrition

Find it online: https://kitchensecretstips.com/vegan-southwest-pasta-salad-recipe/