Description
This Vegan Southwest Pasta Salad is a vibrant, flavorful dish perfect for summer gatherings or quick weeknight meals. Packed with whole wheat pasta, fresh vegetables, black beans, and a creamy chipotle cashew dressing, it offers a healthy and satisfying plant-based option that can be served immediately or chilled for more intense flavors.
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
Creamy Vegan Southwest 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 according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- Make the creamy vegan southwest dressing: While the pasta cooks, add water, raw cashews, lime juice, garlic, chipotle peppers, chili powder, cumin, smoked paprika, and kosher salt to a high-speed blender. Blend on high until the mixture is smooth and creamy. Set aside or refrigerate in a sealed container for up to one week.
- Assemble the vegan southwest pasta salad: Place the halved tomatoes in a large mixing bowl, season with ½ teaspoon kosher salt, and toss to combine. Add diced red bell pepper, red onion, chopped cilantro, black beans, fire-roasted corn, and cooked pasta. Pour the creamy southwest dressing over the salad and toss well. Adjust seasoning with extra kosher salt and ground black pepper as needed.
- Serve and enjoy: The pasta salad can be served immediately but tastes best after it has chilled for a few hours, allowing flavors to meld. Perfect for summer BBQs or alongside grilled dishes like black bean burgers.
Notes
- Use whole wheat pasta for added fiber and nutrients.
- Rinsing the pasta with cold water stops the cooking process and cools it for the salad.
- If you prefer less heat, reduce the number of chipotle peppers in the dressing.
- The dressing can be made in advance and stored refrigerated for up to one week.
- For extra crunch, consider adding diced avocado or toasted pumpkin seeds before serving.
