Description
Bright, colorful, and bursting with flavor, this Vegan Southwest Pasta Salad is your go-to dish for summer gatherings, quick dinners, or meal prep. Featuring whole wheat pasta tossed with black beans, roasted corn, juicy tomatoes, and crisp peppers, this salad is drizzled with a creamy cashew dressing that adds a delightful richness. It’s nutritious and satisfying while being entirely dairy-free—perfect for vegans and those avoiding lactose. Whether served as a main course or a side dish at barbecues and potlucks, this salad is sure to impress everyone at the table.
Ingredients
Scale
- 16 ounces whole wheat pasta
- 1 can black beans (14 ounces), drained & rinsed
- 2 cups fire-roasted corn
- 16 ounces cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 cup raw cashews (unsalted)
- 1 lime, juiced
- 1 cup finely chopped cilantro
- 2–3 chipotle peppers in adobo sauce
- kosher salt & ground black pepper, to season
- 1 cup water
- 3 cloves garlic
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse with cold water.
- Blend cashews, lime juice, garlic cloves, chipotle peppers, chili powder, cumin, smoked paprika, and water until smooth to make the dressing.
- In a large bowl, combine tomatoes with salt. Add bell pepper, onion, cilantro, black beans, corn, and cooled pasta.
- Pour the dressing over the ingredients and toss gently to mix well. Adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Mixing
- Cuisine: Southwest
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 5g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg