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Vegan Southwest Pasta Salad Recipe

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4.1 from 10 reviews

This vibrant Vegan Southwest Pasta Salad is a perfect blend of wholesome whole wheat pasta, fresh vegetables, and a creamy, smoky chipotle dressing made from cashews. Packed with protein-rich black beans and fire-roasted corn, this salad is ideal for summer gatherings, potlucks, or a healthy, make-ahead meal that bursts with bold southwestern flavors.

Ingredients

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

  1. Boil the pasta: Bring a large pot of water to a rolling boil. Generously salt the boiling water to season the pasta. Add the whole wheat pasta and cook according to package instructions until al dente. Drain the pasta and rinse it with cold water to stop the cooking process. Set aside.
  2. Make the creamy vegan southwest dressing: While the pasta cooks, prepare the dressing by combining water, raw cashews, lime juice, garlic cloves, chipotle peppers in adobo sauce, chili powder, ground cumin, smoked paprika, and kosher salt in a high-speed blender. Blend everything until you achieve a smooth and creamy consistency. Set aside or store in an airtight container in the refrigerator for up to one week.
  3. Assemble the pasta salad: In a large mixing bowl, add the halved cherry tomatoes. Sprinkle with 1/2 teaspoon kosher salt and toss gently to combine. Add the diced red bell pepper, diced red onion, chopped cilantro, rinsed black beans, fire-roasted corn, and the cooked pasta.
  4. Add the dressing and toss: Pour the creamy vegan southwest dressing over the combined ingredients in the bowl. Toss everything thoroughly to coat all ingredients evenly. Adjust seasoning with additional kosher salt and freshly ground black pepper as desired.
  5. Serve and enjoy: The salad can be served immediately, but flavors deepen and meld beautifully after it sits for a few hours. Serve chilled or at room temperature, perfect for summer BBQs, potlucks, or as a vibrant side to your favorite grilled dishes.

Notes

  • Use whole wheat pasta for added fiber and nutrients, but feel free to substitute with gluten-free pasta if preferred.
  • If you don’t have a high-speed blender, soak the cashews in hot water for at least 1 hour to soften before blending.
  • The chipotle peppers add smoky heat; adjust the amount based on your spice tolerance.
  • This pasta salad keeps well in the refrigerator for up to 3 days; flavors improve with time.
  • For a nut-free version, substitute cashews with silken tofu and adjust water as needed.

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