Vegan Southwest Pasta Salad: Easy 25-Minute Creamy Recipe
A vibrant Vegan Southwest Pasta Salad loaded with black beans, roasted corn, tomatoes, bell peppers, and tossed in a creamy cashew chipotle dressing. Perfect for summer cookouts, meal prep, and plant-based gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8–12 servings 1x
- Category: Salad
- Method: Boiled
- Cuisine: Southwestern
- Diet: Vegan
Ingredients
- 16 ounces whole wheat pasta
- 16 ounces cherry or grape tomatoes, halved
- 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
- Kosher salt and ground black pepper, to taste
- For the Creamy Vegan Southwest Dressing:
- 1 cup water
- 1 cup raw cashews (unsalted)
- Juice of 1 lime
- 3 cloves garlic
- 2–3 chipotle peppers in adobo sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
Instructions
1. Bring a large pot of water to a boil and generously salt the water.
2. Add the pasta and cook to al dente according to package directions.
3. Drain the pasta and rinse under cold water to cool it down. Set aside.
4. Prepare the dressing by adding water, cashews, lime juice, garlic, chipotle peppers, chili powder, cumin, smoked paprika, and salt to a high-speed blender.
5. Blend until smooth and creamy.
6. In a large mixing bowl add the halved tomatoes and season with about 1/2 teaspoon kosher salt.
7. Add the diced bell pepper, red onion, chopped cilantro, black beans, corn, and cooked pasta to the bowl.
8. Pour the creamy Southwest dressing over the pasta mixture.
9. Toss everything together until well coated.
10. Taste and season with additional salt and black pepper as needed.
11. Serve immediately or chill for a few hours to allow the flavors to meld.
Notes
Short textured pasta shapes work best because the creamy dressing clings to them well.
The cashew dressing can be made ahead and stored in the refrigerator for up to 1 week.
If the dressing thickens after chilling, stir in a few splashes of water to loosen it before mixing with the salad.
This pasta salad keeps well in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 5 g
- Sodium: 360 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 0 mg
Find it online: https://paulakitchen.com/vegan-southwest-pasta-salad/