Vegan Southwest Pasta Salad Recipe
A vibrant and creamy vegan Southwest pasta salad packed with wholesome whole wheat pasta, fresh vegetables, black beans, and a smoky, spicy cashew-based dressing. Perfect for summer potlucks, BBQs, or a refreshing, nutritious meal that’s ready in under an hour.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Southwestern American
- Diet: Vegan
Ingredients
Scale
Pasta Salad Ingredients
- 16 ounces whole wheat pasta
- 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
Vegan Southwest Dressing Ingredients
- 1 cup water
- 1 cup raw unsalted cashews
- 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
- Boil the Pasta: Bring a large pot of water to a rolling boil. Generously salt the boiling water, then add the whole wheat pasta. Cook according to the package directions until al dente. Drain the pasta and rinse it under cold water to cool it down, then set aside.
- Make the Creamy Vegan Southwest Dressing: While the pasta cooks, prepare the dressing by combining water, raw cashews, lime juice, garlic cloves, chipotle peppers in adobo, chili powder, cumin, smoked paprika, and kosher salt in a high-speed blender. Blend thoroughly until the mixture is smooth and creamy. Set aside or refrigerate in an airtight container for up to one week.
- Assemble the Pasta Salad: In a large mixing bowl, place the halved cherry or grape tomatoes and sprinkle with 1/2 teaspoon kosher salt. Toss gently to combine and let sit briefly to enhance the flavor. Add the diced red bell pepper, red onion, cilantro, rinsed black beans, fire-roasted corn, and cooked pasta.
- Add the Dressing and Toss: Pour the creamy vegan southwest dressing over the salad ingredients. Toss everything together until the pasta salad is evenly coated with dressing. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper as desired.
- Serve and Enjoy: This salad can be served immediately for a fresh, crisp taste, but it’s best when allowed to sit for a few hours to let the flavors meld. Serve chilled or at room temperature at your next summer gathering or alongside your favorite grilled dishes.
Notes
- Use whole wheat pasta for added fiber and nutrients; however, you can substitute with gluten-free pasta for a gluten-free version.
- If you prefer less heat, reduce the number of chipotle peppers or omit the adobo sauce.
- This pasta salad stores well in the refrigerator for up to 3 days.
- Fire-roasted corn adds a smoky flavor, but fresh corn can be used as a substitute in season.
- Rinsing the pasta with cold water stops the cooking process and helps prevent it from becoming mushy.
Keywords: Vegan pasta salad, Southwest pasta salad, Whole wheat pasta salad, Vegan summer salad, Cashew dressing, Chipotle pasta salad
Find it online: https://miarosetti.com/vegan-southwest-pasta-salad-recipe/
