Name: Vegan Southwest Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 16 oz whole wheat pasta; 16 oz cherry tomatoes; 1 red bell pepper; 1 small red onion; 1 cup cilantro; 1 can (14 oz) black beans; 2 cups fire-roasted corn; Salt and black pepper; Dressing:; 1 cup water; 1 cup raw cashews; 1 lime, juiced; 3 cloves garlic; 2–3 chipotle peppers; 1 tsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp salt

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This Vegan Southwest Pasta Salad is one of my favorite make-ahead meals for warm weather gatherings and quick weeknight dinners. Packed with black beans, roasted corn, bell peppers, tomatoes, and tossed in a creamy, smoky cashew-chipotle dressing, it’s bursting with flavor and texture in every bite.

Vegan Southwest Pasta Salad

Why You’ll Love This Recipe

I love how this salad checks all the boxes—easy to make, hearty, vibrant, and completely plant-based. The cashew-based dressing is velvety and flavorful, clinging to every bite of pasta. It’s perfect for BBQs, potlucks, or even as a meal prep lunch. Plus, it holds up well in the fridge for days, making leftovers just as delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad

16 ounces whole wheat pasta (or any vegan pasta of choice)
16 ounces cherry or grape tomatoes, halved or quartered
1 red bell pepper, 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 works perfectly)
kosher salt and ground black pepper, to taste

For the Creamy Vegan Southwest Dressing

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

Directions

I bring a large pot of salted water to a boil, then cook the pasta to al dente according to the package directions. Once done, I drain it and rinse with cold water to cool.
While the pasta is cooking, I blend the dressing ingredients in a high-speed blender until smooth and creamy. I set it aside, or store it in the fridge if prepping ahead.
In a large bowl, I season the halved tomatoes with ½ teaspoon of salt and toss them. Then I add the bell pepper, red onion, cilantro, black beans, corn, and cooled pasta.
I pour the creamy cashew-chipotle dressing over the salad and toss everything together until well coated. I adjust the seasoning with additional salt and pepper to taste.
I serve the salad right away or chill it for a few hours to allow the flavors to meld—it gets even better over time.

Servings and timing

This recipe serves 8–12 people.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Storage/reheating

I store the pasta salad in an airtight container in the refrigerator for up to 5 days. The dressing thickens as it sits, so I stir in a splash of water before serving leftovers to bring it back to a creamy consistency.

FAQs

Can I use a different pasta shape?

Absolutely. I prefer short, textured pasta shapes because the dressing clings better, but any pasta works.

What if I don’t have chipotle peppers?

I substitute with a pinch of smoked paprika and a dash of hot sauce or use chipotle powder if I have it on hand.

Is this recipe gluten-free?

It can be! I just use a gluten-free pasta and double-check that all packaged ingredients are certified gluten-free.

Can I make the dressing ahead of time?

Yes, I often blend the dressing up to a week in advance and store it in the fridge. It thickens, so I add a little water to thin it before using.

Can I add avocado?

Definitely. I like adding diced avocado right before serving for extra creaminess and flavor.

Do I need to soak the cashews?

If I have a high-speed blender, it’s not necessary. Otherwise, I soak the cashews in hot water for 15–30 minutes to soften them.

Can I use canned corn instead of frozen roasted corn?

Yes, I drain it well and use it as-is or lightly char it in a skillet for extra flavor.

What protein can I add to make it more filling?

The black beans already add protein, but I sometimes add grilled tofu or tempeh for extra substance.

Can I make this spicy?

Yes! I increase the number of chipotle peppers or add a dash of hot sauce for extra heat.

Will this work for meal prep?

Absolutely. I prepare the components in advance and assemble the salad just before serving, or store the whole salad ready to go—it holds up great for several days.

Conclusion

This Vegan Southwest Pasta Salad is a flavorful, protein-packed, and vibrant dish that I love having in my rotation. It’s quick, customizable, and the perfect addition to any summer meal. Whether I’m feeding a crowd or prepping ahead for the week, this recipe never fails to deliver.