Description
A vibrant and flavorful Vegan Southwest Pasta Salad featuring whole wheat pasta, black beans, fire-roasted corn, tomatoes, bell peppers, red onion, and fresh cilantro, all tossed in a creamy, smoky cashew-based Southwest dressing. This easy, make-ahead pasta salad is perfect for summer parties, quick dinners, or potlucks, offering a healthy, protein-rich, and refreshing dish with bold, southwestern flair.
Ingredients
Pasta Salad
- 16 ounces whole wheat pasta (penne or rotini recommended)
- 16 ounces cherry or grape tomatoes, halved or quartered
- 1 red bell pepper, deseeded and diced
- 1 small red onion, diced
- 1 cup finely chopped cilantro
- 1 (14-ounce) can black beans, drained and rinsed
- 2 cups fire-roasted corn (frozen is acceptable, thawed)
- Kosher salt, to taste
- Ground black pepper, to taste
Creamy Vegan Southwest Dressing
- 1 cup water
- 1 cup raw unsalted cashews
- 1 lime, juiced
- 3 cloves garlic
- 2–3 chipotle peppers in adobo sauce (adjust to heat preference)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
Instructions
- Boil the pasta: Bring a large pot of water to a boil. Once boiling, generously salt the water to enhance the pasta’s flavor. Add the whole wheat pasta and cook until al dente according to the package instructions. Drain the pasta and rinse it with cold water to stop cooking and cool it down. Set aside.
- Make the creamy vegan southwest dressing: While the pasta cooks, prepare the dressing. Combine the water, raw cashews, lime juice, garlic cloves, chipotle peppers with adobo, chili powder, ground cumin, smoked paprika, and kosher salt in a high-speed blender. Blend until the mixture is completely smooth and creamy. Set the dressing aside or refrigerate in an airtight container for up to one week.
- Assemble the pasta salad: In a large mixing bowl, add the halved tomatoes and season with 1/2 teaspoon kosher salt. Toss gently to combine. Add the diced red bell pepper, diced red onion, chopped cilantro, drained and rinsed black beans, fire-roasted corn, and cooled pasta. Pour the creamy vegan southwest dressing over the salad. Toss everything together thoroughly to coat all ingredients evenly. Taste and adjust seasoning with additional kosher salt and ground black pepper as desired.
- Serve and enjoy: The salad can be served right away, though it tastes best after resting for a few hours in the refrigerator to allow the flavors to meld beautifully. Serve chilled or at room temperature for a refreshing and satisfying meal or side dish.
Notes
- Use whole wheat pasta for added fiber and nutrition; similar shapes like penne or rotini work best to hold the dressing well.
- Frozen fire-roasted corn can be used but thaw and drain excess moisture before adding.
- Adjust the number of chipotle peppers in the dressing to your preferred spice level.
- This salad keeps well in the refrigerator for up to 3 days, making it ideal for meal prep or parties.
- For nut allergies, substitute the cashews with a creamy avocado-based dressing or vegan mayonnaise for a different but still creamy texture.
- Consider adding avocado slices or diced jalapeños for extra creaminess and heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Blending
- Cuisine: Southwestern American
