Description
This Vegan Southwest Pasta Salad is a colorful, flavorful dish perfect for summer gatherings or a hearty lunch. It features whole wheat pasta tossed with fresh vegetables, black beans, and fire-roasted corn, all coated in a creamy, smoky chipotle cashew dressing that brings a perfect balance of spice and tang. Ready in just 25 minutes, this salad is not only delicious but also nutritious and vegan-friendly.
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
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 and generously salt it. Add the whole wheat pasta and cook until al dente according to the package directions. Drain the pasta, rinse it with cold water to stop the cooking process, and set aside.
- Make the creamy vegan southwest dressing: While the pasta cooks, prepare the dressing by combining water, raw cashews, lime juice, garlic, chipotle peppers in adobo, chili powder, ground cumin, smoked paprika, and kosher salt in a high-speed blender. Blend until smooth and creamy. Set aside or store in an airtight container in the refrigerator for up to 1 week.
- Assemble the vegan southwest pasta salad: In a large mixing bowl, add the halved tomatoes and season with 1/2 teaspoon kosher salt, tossing to combine. Add the diced red bell pepper, red onion, chopped cilantro, black beans, fire-roasted corn, and the cooked pasta. Pour the creamy dressing over the salad and toss thoroughly to combine. Adjust seasoning with additional kosher salt and ground black pepper to taste.
- Serve and enjoy: The salad can be served immediately but tastes best after resting a few hours to allow flavors to meld. Serve it at potlucks, BBQs, or alongside your favorite summer meals, such as grilled black bean burgers.
Notes
- Whole wheat pasta adds extra fiber and nutrients, but you can substitute with gluten-free pasta if preferred.
- For a spicier dressing, add more chipotle peppers or adobo sauce.
- Rinsing the cooked pasta with cold water prevents it from sticking together and stops the cooking process.
- This salad keeps well refrigerated for up to 3 days, making it a great make-ahead option.
- If raw cashews are not available, soak them in hot water for 20 minutes before blending to achieve a creamy texture.
