Name: Vegan Southwest Pasta Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: North American
Ingredients: 16 ounces whole wheat pasta; 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 fine); Kosher salt and 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

Introduction

This Vegan Southwest Pasta Salad is a vibrant and flavorful dish perfect for summer gatherings or quick weeknight meals. Packed with colorful vegetables, black beans, and a creamy chipotle dressing, it’s both hearty and refreshing. Ready in just 25 minutes, it’s a crowd-pleaser that’s easy to make and enjoy.

A white bowl filled with cooked spiral pasta in a light orange sauce, mixed with halved cherry tomatoes, small chunks of white cheese, sliced mushrooms, and finely chopped red onions. The dish is topped with fresh green herbs and a few creamy white dollops, giving it a fresh and colorful look. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces whole wheat pasta

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 fine)

Kosher salt and ground black pepper, to season

1 cup water

1 cup raw unsalted cashews

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 (for dressing)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package directions until al dente. Drain the pasta and rinse under cold water to cool. Set aside.

Step 2: While the pasta cooks, prepare the dressing. Combine water, raw cashews, lime juice, garlic, chipotle peppers, chili powder, cumin, smoked paprika, and kosher salt in a high-speed blender. Blend until smooth and creamy. Set aside or refrigerate in an airtight container for up to one week.

Step 3: 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, red onion, chopped cilantro, black beans, fire-roasted corn, and cooked pasta.

Step 4: Pour the creamy vegan southwest dressing over the salad. Toss everything together until well coated. Taste and adjust seasoning with additional kosher salt and ground black pepper if needed.

Step 5: Serve immediately or chill for a few hours to allow the flavors to meld. Enjoy as a satisfying main dish or a vibrant side at your next potluck or BBQ.

Tips & Variations

To save time, soak cashews in hot water for 15 minutes before blending to achieve an even creamier dressing.

Swap whole wheat pasta with your favorite gluten-free pasta for a gluten-free option.

Add diced avocado or sliced jalapeños for extra creaminess and heat if desired.

Use fresh corn instead of frozen for a sweeter crunch in season.

FAQs

Can I make this pasta salad ahead of time?

Yes, this salad benefits from sitting for a few hours or overnight, allowing the flavors to meld beautifully. Just give it a good stir before serving.

Is the dressing spicy?

The dressing has a mild to moderate heat from the chipotle peppers in adobo sauce. You can adjust the number of peppers to suit your spice preference or omit them for a milder taste.