Description
This Vegan Southwest Pasta Salad is packed with fire-roasted corn, black beans, tomatoes, and a creamy chipotle cashew dressing. It’s an easy, make-ahead vegan meal perfect for summer potlucks and quick dinners.
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
Instructions
Cook and cool the pasta.
Blend dressing ingredients until creamy.
Combine tomatoes, veggies, beans, and pasta.
Toss with dressing and season to taste.
Chill for deeper flavor.
Notes
Use gluten-free pasta for a GF version.
Dressing can be made 1 week ahead.
Salad keeps in fridge up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: American
