Description
Discover the vibrant flavors of summer with our Vegan Southwest Pasta Salad, a delightful dish that’s perfect for potlucks, barbecues, or quick weeknight dinners. Packed with nutritious ingredients like black beans, roasted corn, and juicy cherry tomatoes, this salad is complemented by a creamy cashew dressing that provides a zesty kick. Not only is it quick and easy to prepare—taking just 25 minutes—but it’s also make-ahead friendly, allowing you to store it in your fridge for an even more flavorful experience. This colorful pasta salad is not just tasty; it’s versatile enough to be served as a main dish or a side item at your next gathering. Bring the taste of the Southwest to your table and enjoy every delicious bite!
Ingredients
Scale
- 16 ounces whole wheat pasta
- 16 ounces cherry/grape tomatoes
- 1 red bell pepper
- 1 small red onion
- 1 cup cilantro
- 1 can black beans
- 2 cups fire-roasted corn
- 1 cup raw cashews
- Lime juice
- Chipotle peppers in adobo sauce
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water.
- Blend cashews, water, lime juice, garlic, chipotle peppers, chili powder, cumin, smoked paprika, and salt until smooth.
- In a large bowl, combine tomatoes with salt. Add bell pepper, onion, cilantro, black beans, corn, and pasta.
- Pour dressing over the mixture and toss gently to combine. Adjust seasoning if necessary.
- Chill for at least one hour before serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg