Introduction

This Vegan Southwest Pasta Salad is a vibrant, flavorful dish perfect for summer gatherings or a light lunch. Packed with fresh vegetables, black beans, and a creamy, smoky dressing, it’s both satisfying and nutrient-rich.

A close-up view of a white bowl filled with a colorful pasta salad featuring light brown rotini pasta as the main base layer, mixed with bright red halved cherry tomatoes, small pieces of red onion, yellow corn kernels, and black beans scattered throughout. The salad is garnished with fresh green chopped herbs, adding a pop of color and freshness on top. The bowl sits on a white marbled surface, with a silver fork resting inside the bowl near the front. In the background, a white bowl with a yellowish sauce and a slice of lime are slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces whole wheat pasta (see Recipe Notes)
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
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

Step 1: Bring a large pot of water to a boil and generously salt it. Add the whole wheat pasta and cook until al dente, following the package directions. Drain the pasta, rinse with cold water to stop cooking, and set aside.
Step 2: While the pasta cooks, prepare the dressing. Combine water, raw cashews, lime juice, garlic, chipotle peppers, chili powder, cumin, smoked paprika, and kosher salt in a high-speed blender. Blend until smooth and creamy. Set aside or refrigerate in an airtight container for up to one week.
Step 3: In a large mixing bowl, place the halved tomatoes and season with ½ teaspoon kosher salt. Toss gently to combine.
Step 4: Add diced red bell pepper, red onion, chopped cilantro, black beans, fire-roasted corn, and cooked pasta to the bowl with the tomatoes.
Step 5: Pour the creamy vegan southwest dressing over the salad ingredients. Toss thoroughly to coat everything evenly. Adjust seasoning with additional kosher salt and freshly ground black pepper if needed.
Step 6: Serve immediately, or for best flavor, let the salad sit in the refrigerator for a few hours to allow the flavors to meld. Enjoy it at summer BBQs or alongside your favorite meals like grilled black bean burgers.

Tips & Variations

For a nuttier texture, toast the cashews lightly before blending.
Use gluten-free pasta to make this dish gluten-free.
Add diced avocado or a squeeze more lime for added creaminess and brightness.
Include chopped jalapeños for extra heat if desired.
Swap fire-roasted corn with fresh grilled corn in season for the best flavor.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors develop more after resting, but avoid storing beyond 3 days for the freshest taste. Reheat is not recommended; serve cold or at room temperature.

How to Serve

A white bowl filled with a colorful pasta salad made with spiral rotini pasta in a light orange color, mixed with halved red cherry tomatoes, small pieces of red bell pepper, black beans, and yellow corn kernels. Small chunks of purple onion are scattered throughout, along with fresh green chopped herbs on top. A silver spoon is partially inserted into the pasta, resting inside the bowl. The bowl is placed on a white marbled surface with some fresh herbs and a white cloth visible near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the creamy southwest dressing can be made up to one week in advance and stored in the refrigerator in an airtight container.

Is it possible to use canned corn instead of frozen?

Yes, canned corn can be used as a substitute. Drain it well before adding to the salad to avoid excess moisture.