Ingredients
Pasta Salad
- 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
- 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 boil and generously salt the water. Add the whole wheat pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop cooking. Set aside.
- Make the creamy vegan southwest dressing: While the pasta cooks, combine water, raw cashews, lime juice, garlic cloves, chipotle peppers in adobo, chili powder, ground cumin, smoked paprika, and kosher salt in a high-speed blender. Blend until smooth and creamy. Set the dressing aside or store in an airtight container in the refrigerator for up to one week.
- Assemble the pasta salad: In a large mixing bowl, add the halved tomatoes and season with 1/2 teaspoon kosher salt. Toss to combine. Add diced red bell pepper, diced red onion, chopped cilantro, rinsed black beans, fire-roasted corn, and the cooked pasta to the bowl.
- Add dressing and combine: Pour the creamy vegan southwest dressing over the salad ingredients. Toss thoroughly to coat all components evenly. Adjust seasoning with additional kosher salt and ground black pepper to taste.
- Serve and enjoy: Serve the pasta salad immediately or refrigerate it for a few hours to allow the flavors to meld and deepen. Perfect for potlucks, summer BBQs, or as a refreshing side dish to grilled meals.
Notes
- Use whole wheat pasta for added fiber and nutrition.
- The salad tastes best after chilling for a few hours to let flavors combine.
- The dressing can be made ahead and stored refrigerated for up to one week.
- Adjust chipotle peppers according to desired spice level.
- Frozen fire-roasted corn can be used for convenience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Southwest American
- Diet: Vegan
