Description
A vibrant and nutritious Vegan Southwest Pasta Salad combining whole wheat pasta with fresh cherry tomatoes, red bell pepper, red onion, black beans, and fire-roasted corn. Tossed in a creamy, smoky chipotle cashew dressing, this salad is perfect for a refreshing, protein-rich meal or side dish.
Ingredients
Scale
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
- Salt and black pepper, to taste
Dressing Ingredients
- 1 cup water
- 1 cup raw cashews, soaked for at least 2 hours or boiled for 10 minutes
- 1 lime, juiced
- 3 cloves garlic
- 2–3 chipotle peppers in adobo sauce (adjust to taste for spiciness)
- 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 and cook the whole wheat pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta; set aside.
- Blend dressing ingredients until creamy. In a high-speed blender, combine soaked cashews, water, lime juice, garlic cloves, chipotle peppers, chili powder, cumin, smoked paprika, and salt. Blend on high until the dressing is smooth, creamy, and well combined. Adjust seasoning if needed.
- Combine tomatoes, veggies, beans, and pasta. In a large mixing bowl, add the halved cherry tomatoes, diced red bell pepper, chopped red onion, fresh cilantro, black beans, fire-roasted corn, and the cooled pasta.
- Toss with dressing and season to taste. Pour the creamy chipotle cashew dressing over the pasta salad. Toss everything together gently until all ingredients are well coated. Taste and adjust salt and pepper as desired.
- Chill for deeper flavor. Cover the salad and refrigerate for at least 30 minutes to 1 hour before serving. This chilling step allows the flavors to meld beautifully.
Notes
- Soak cashews prior to blending for a smoother dressing; if short on time, boil them for 10 minutes instead.
- Adjust the number of chipotle peppers to control spiciness according to your preference.
- This pasta salad keeps well refrigerated for up to 3 days.
- For a nuttier flavor, toast the cashews lightly before soaking.
- Use gluten-free pasta if needed to make the recipe gluten-free.
