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Vegan Southwest Pasta Salad

Vegan Southwest Pasta Salad Recipe
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If you’re in search of a vibrant, flavorful dish that’s easy to prepare, look no further than this Vegan Southwest Pasta Salad! Bursting with fresh ingredients and a creamy cashew dressing, this salad is perfect for summer gatherings, quick weeknight dinners, or meal prep.

Ingredients

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  • 16 ounces whole wheat pasta
  • 16 ounces cherry/grape tomatoes, halved or quartered
  • 1 red bell pepper, deseeded & diced
  • 1 small red onion, diced
  • 1 cup finely chopped cilantro
  • 1 14-ounce can black beans, drained & rinsed
  • 2 cups fire-roasted corn
  • 1 cup water
  • 1 cup raw cashews (unsalted)
  • 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

  1. Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water to stop cooking.
  2. Blend the dressing ingredients—water, cashews, lime juice, garlic, chipotle peppers, chili powder, cumin, smoked paprika, and salt—until smooth.
  3. In a large bowl, combine halved tomatoes with salt; add bell pepper, onion, cilantro, black beans, corn, and pasta. Pour the dressing over and toss well.
  4. Let the salad sit for at least one hour before serving for optimal flavor melding.

Nutrition

Find it online: https://isabellacooks.com/vegan-southwest-pasta-salad-recipe/