Description
Experience the vibrant flavors of summer with this Vegan Southwest Pasta Salad. This colorful dish is a delightful blend of hearty whole wheat pasta, black beans, roasted corn, and fresh vegetables, all coated in a creamy cashew dressing. Perfect for potlucks, BBQs, or quick family dinners, it combines nutrition and flavor in every bite. Not only is it quick to prepare—coming together in just 25 minutes—but it’s also make-ahead friendly, allowing the flavors to deepen over time. Enjoy this salad as a main course, side dish, or meal prep option that will keep you satisfied and energized.
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
- kosher salt & ground black pepper, to season
- 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
- Cook the whole wheat pasta in salted boiling water until al dente; drain and rinse under cold water.
- Blend raw cashews, lime juice, garlic, chipotle peppers, chili powder, ground cumin, smoked paprika, salt, and water until smooth to create the dressing.
- In a large mixing bowl, combine halved cherry tomatoes with diced bell pepper, red onion, black beans, corn, and cooled pasta.
- Pour the creamy dressing over the salad and toss gently to combine.
- Adjust seasoning if needed and serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg