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Vegan Southwest Pasta Salad

Vegan Southwest Pasta Salad Recipe
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If you’re in search of a refreshing and flavorful dish, look no further than this Vegan Southwest Pasta Salad Recipe. Bursting with vibrant ingredients like black beans, sweet roasted corn, and zesty cherry tomatoes, this salad is perfect for any occasion—from summer BBQs to quick weeknight dinners. The creamy cashew dressing ties everything together beautifully while keeping the dish light and healthy. It’s not only easy to prepare but also allows for endless customization based on your preferences. Make it ahead of time to let the flavors meld, and watch as it becomes the star of your meal!

Ingredients

Scale
  • 16 ounces whole wheat pasta
  • 16 ounces cherry/grape tomatoes, halved or quartered
  • 1 red bell pepper, deseeded & diced
  • 1 small red onion, diced
  • 1 cup finely chopped cilantro
  • 1 14-ounce can black beans, drained & rinsed
  • 2 cups fire-roasted corn
  • 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
  • Kosher salt & ground black pepper, to season

Instructions

  1. Cook 16 ounces of whole wheat pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. For the dressing, blend 1 cup of raw cashews, juice from 1 lime, 3 cloves garlic, 2-3 chipotle peppers, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and salt until smooth.
  3. In a large bowl, combine halved cherry tomatoes with salt. Add diced red bell pepper, red onion, black beans, corn, cooked pasta, and cilantro.
  4. Pour dressing over the salad and mix well. Chill for at least 1 hour before serving.

Nutrition

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