Description
A vibrant and creamy Vegan Southwest Pasta Salad featuring whole wheat pasta, fire-roasted corn, black beans, fresh vegetables, and a zesty chipotle cashew dressing. Perfectly seasoned and packed with Southwest-inspired flavors, this dish comes together quickly and is great for potlucks, BBQs, or a refreshing summer meal.
Ingredients
Scale
Pasta and Vegetables
- 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
Vegan Southwest Dressing
- 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
- Boil the pasta: Bring a large pot of water to a boil. Once boiling, generously salt the water. Add the whole wheat pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Set aside.
- Make the creamy vegan southwest dressing: While the pasta is cooking, prepare the dressing by combining water, raw cashews, lime juice, garlic, chipotle peppers in adobo sauce, chili powder, ground cumin, smoked paprika, and kosher salt in a high-speed blender. Blend until completely smooth and creamy. Set aside or refrigerate in an airtight container for up to one week.
- Assemble the vegan southwest pasta salad: In a large mixing bowl, add the halved tomatoes and season with 1/2 teaspoon kosher salt. Toss gently to combine. Add diced red bell pepper, diced red onion, chopped cilantro, black beans, fire-roasted corn, and the cooked pasta to the bowl.
- Add the dressing and toss: Pour the creamy vegan southwest dressing over the combined ingredients in the bowl. Toss everything together thoroughly to coat all the ingredients. Adjust seasoning with additional kosher salt and ground black pepper to taste.
- Serve and enjoy: The salad can be served immediately; however, it tastes best if allowed to sit for a few hours so the flavors meld beautifully. Serve this pasta salad at your next potluck, BBQ, or as a flavorful side dish to your favorite summer meals.
Notes
- Use whole wheat pasta for added fiber and a nutty flavor that complements the Southwest ingredients.
- The dressing can be made ahead and stored in the refrigerator for up to one week.
- Rinsing pasta with cold water stops the cooking and prevents it from becoming mushy.
- You can adjust the number of chipotle peppers to vary the heat level in the dressing.
- Frozen fire-roasted corn can be used if fresh is not available.
- This salad improves in flavor after resting for a few hours.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Blending
- Cuisine: North American, Southwest
Keywords: Vegan pasta salad, Southwest pasta salad, creamy vegan dressing, chipotle pasta salad, plant-based pasta salad, healthy pasta salad, whole wheat pasta salad, summer salad, potluck salad
