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Vegan Southwest Pasta Salad

Vegan Southwest Pasta Salad Recipe
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Looking for a vibrant and delicious dish to impress your guests? This Vegan Southwest Pasta Salad Recipe is the perfect addition to any gathering. It features hearty whole wheat pasta combined with the bold flavors of black beans, fire-roasted corn, and a creamy cashew dressing, creating a delightful balance of taste and nutrition. Ideal for busy weeknights or summer BBQs, this salad can be prepared ahead of time, allowing the flavors to meld beautifully. Whether you’re enjoying a picnic in the park or hosting a potluck dinner, this crowd-pleasing pasta salad serves up to 12 people and is guaranteed to be a hit!

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 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
  • Kosher salt & ground black pepper, to season

Instructions

  1. Cook the whole wheat pasta according to package directions until al dente. Drain and rinse under cold water.
  2. For the dressing, blend water, raw cashews, lime juice, garlic cloves, chipotle peppers, chili powder, cumin, smoked paprika, and kosher salt until smooth.
  3. In a large bowl, combine halved tomatoes with salt. Add diced bell pepper, onion, cilantro, rinsed black beans, corn, and cooled pasta. Pour the dressing over and toss gently until well-coated.
  4. Serve immediately or refrigerate for at least an hour to enhance flavor.

Nutrition

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