Description
This Vegan Southwest Pasta Salad combines hearty whole wheat pasta with vibrant cherry tomatoes, red bell pepper, red onion, cilantro, black beans, and fire-roasted corn. Tossed in a creamy, smoky chipotle cashew dressing, this salad offers a flavorful, nutritious, and vegan-friendly dish perfect for lunch, dinner, or gatherings. Ready in just 25 minutes and served chilled, it’s a refreshing and satisfying meal with a southwestern twist.
Ingredients
Scale
Pasta Salad Ingredients
- 16 oz whole wheat pasta
- 16 oz cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup fresh cilantro, chopped
- 1 can (14 oz) black beans, drained and rinsed
- 2 cups fire-roasted corn (fresh or frozen)
- Salt and black pepper, to taste
Dressing Ingredients
- 1 cup water
- 1 cup raw cashews, soaked for at least 2 hours
- 1 lime, juiced
- 3 cloves garlic
- 2–3 chipotle peppers in adobo sauce (adjust for spice preference)
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
Instructions
- Cook and cool the pasta: Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain the pasta and rinse briefly with cold water to stop the cooking process and cool it down. Set aside.
- Blend dressing ingredients: In a high-speed blender, combine the soaked cashews, water, lime juice, garlic cloves, chipotle peppers, chili powder, cumin, smoked paprika, and salt. Blend until the mixture is completely smooth and creamy, creating a rich, smoky dressing.
- Combine salad ingredients: In a large mixing bowl, combine the halved cherry tomatoes, diced red bell pepper, finely chopped red onion, chopped cilantro, rinsed black beans, fire-roasted corn, and the cooled whole wheat pasta. Toss gently to mix all the ingredients evenly.
- Toss with dressing and season to taste: Pour the creamy chipotle cashew dressing over the pasta mixture. Toss well to ensure everything is coated evenly. Taste and adjust salt, pepper, or additional lime juice if needed.
- Chill for deeper flavor: Cover the salad and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully and enhances the overall taste.
Notes
- Soaking the cashews for at least 2 hours or overnight makes the dressing extra creamy and smooth.
- Add more chipotle peppers if you prefer a spicier dressing, or reduce them to tone it down.
- This salad stores well in the fridge for up to 3 days, making it a great make-ahead meal.
- For gluten-free option, substitute whole wheat pasta with gluten-free pasta.
- Use fresh or frozen fire-roasted corn depending on availability.
