Description
Discover a refreshing twist on classic pasta salads with this Vegan Southwest Pasta Salad. Bursting with vibrant flavors, this dish combines hearty black beans, sweet roasted corn, juicy tomatoes, and crunchy bell peppers, all drizzled with a smooth cashew dressing. Perfect for summer gatherings or quick weeknight meals, this versatile salad is not only delicious but also packed with nutrients. In just 25 minutes, you can create a colorful dish that’s sure to impress your family and friends at potlucks or BBQs. Enjoy it chilled as a standalone meal or as a side dish paired with your favorite entrees!
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 (14 ounces) black beans
- 2 cups fire-roasted corn
- 1 cup raw cashews
- 1 lime (juiced)
- 3 cloves garlic
- Chipotle peppers in adobo sauce
Instructions
- Cook the whole wheat pasta in salted boiling water until al dente; drain and rinse with cold water.
- Blend cashews with lime juice, garlic, chipotle peppers, chili powder, cumin, smoked paprika, salt, and water until smooth for the dressing.
- In a large bowl, combine halved tomatoes with salt. Add diced bell pepper, onion, cilantro, black beans, corn, and pasta.
- Drizzle dressing over the salad and mix well. Adjust seasonings if needed.
- Chill for at least an hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg