Vegan Southwest Pasta Salad Recipe
An easy vegan pasta salad with plenty of Southwest flair, featuring black beans, roasted corn, tomatoes, and a creamy cashew dressing.
Equipment
- pot
- high-speed blender
- mixing bowl
Ingredients
Pasta and Salad Ingredients
- 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 cilantro finely chopped
- 1 14-ounce can black beans drained & rinsed
- 2 cups fire-roasted corn frozen is fine!
- kosher salt to season
- 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
Preparation Steps
- Bring a large pot of water to a boil, generously salt, add pasta, and cook to al dente according to package directions. Drain and rinse with cold water.
- While pasta is boiling, add dressing ingredients to a high-speed blender and blend until smooth and creamy.
- In a large mixing bowl, add halved tomatoes, season with salt, and toss. Then add bell pepper, red onion, cilantro, black beans, corn, and cooked pasta. Pour dressing over and toss.
- Serve immediately or let flavors meld for a few hours before serving.
Notes
Creamy vegan Southwest pasta salad will keep in an airtight container for up to 5 days. You can also make the dressing ahead and store for up to 1 week.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 400mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 20IUVitamin C: 60mgCalcium: 8mgIron: 15mg
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