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Vegan Southwest Pasta Salad Recipe

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3.9 from 69 reviews

This Vegan Southwest Pasta Salad is a vibrant, flavorful dish loaded with black beans, fire-roasted corn, fresh tomatoes, bell peppers, and red onion, all tossed in a creamy, smoky cashew-based southwest dressing. It’s a perfect make-ahead salad for summer parties or quick, satisfying dinners, with a healthy twist thanks to whole wheat pasta and nutrient-rich ingredients.

Ingredients

Pasta and Vegetables

  • 16 ounces whole wheat pasta (any short shape)
  • 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 or fresh)
  • Kosher salt and ground black pepper, to taste

Creamy Vegan Southwest Dressing

  • 1 cup water
  • 1 cup raw unsalted cashews
  • 1 lime, juiced
  • 3 cloves garlic
  • 2–3 chipotle peppers in adobo sauce
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt

Instructions

  1. Boil the pasta: Bring a large pot of water to a rolling boil and generously salt it. Add the whole wheat pasta and cook until al dente according to package instructions. Drain the pasta, rinse with cold water to stop the cooking process, then set aside to cool.
  2. Make the creamy vegan southwest dressing: While the pasta is cooking, add all dressing ingredients—water, raw cashews, lime juice, garlic, chipotle peppers, chili powder, cumin, smoked paprika, and kosher salt—into a high-speed blender. Blend until fully smooth and creamy. Set aside or refrigerate the dressing for up to one week.
  3. Assemble the pasta salad: In a large mixing bowl, add the halved tomatoes and season with 1/2 teaspoon kosher salt; toss to coat. Then add the diced red bell pepper, diced red onion, chopped cilantro, drained black beans, fire-roasted corn, and cooled pasta. Pour the creamy dressing over the salad and toss gently to combine all ingredients evenly. Taste and adjust seasoning with kosher salt and ground black pepper as needed.
  4. Serve and enjoy: This pasta salad can be served immediately, but for best flavor, allow it to rest for a few hours in the refrigerator so the ingredients meld beautifully. It makes a wonderful dish for summer potlucks or as a hearty side alongside grilled meals.

Notes

  • Pasta choice: Use any vegan-friendly pasta; whole wheat works wonderfully for a nutritious boost. Short textured shapes work particularly well to hold the creamy dressing.
  • Storage: Store leftover pasta salad in an airtight container in the refrigerator for up to 5 days.
  • Meal prep tips: Dice the vegetables and halve the tomatoes ahead of time and keep refrigerated for up to 5 days to save prep time. Prepare the Southwest dressing in advance and refrigerate for up to 1 week. If the dressing thickens, stir in a little water before mixing with the salad.

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