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Vegan Southwest Pasta Salad Recipe

Vegan Southwest Pasta Salad Recipe

A quick and colorful Vegan Southwest Pasta Salad, perfect for summer potlucks and packed with flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 6 cups
Calories 300 kcal

Equipment

  • large pot
  • high-speed blender
  • Large mixing bowl

Ingredients
  

  • 16 ounces whole wheat pasta use your favorite vegan pasta
  • 16 ounces cherry/grape tomatoes halved or quartered
  • 1 red bell pepper deseeded & diced
  • 1 small red onion diced
  • 1 cup cilantro finely chopped
  • 1 14-ounce can black beans drained & rinsed
  • 2 cups fire-roasted corn frozen is fine
  • kosher salt to season
  • ground black pepper to season

for the Creamy Vegan Southwest Dressing

  • 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
 

Instructions

  • Boil the pasta: Bring a large pot of water to a boil. Once boiling, generously salt the water. Add in the pasta and cook to al dente, according to package directions. Drain the pasta, rinsing with cold water, and set aside.
  • Make the creamy vegan southwest dressing: Meanwhile, as the pasta boils, prep the dressing. Add all listed ingredients to a high-speed blender. Blend until smooth and creamy. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
  • Assemble the vegan southwest pasta salad: Add the halved tomatoes to a large mixing bowl. Season with ½ teaspoon kosher salt, tossing to combine. Add in the bell pepper, red onion, cilantro, black beans, corn, and cooked pasta. Pour the creamy vegan southwest dressing over top. Toss to combine, seasoning with additional kosher salt & ground black pepper as needed.
  • Serve & enjoy! You can serve this pasta salad immediately, though we like it best after it has sat for a few hours.

Notes

Creamy vegan Southwest pasta salad will keep, stored in an airtight container, for up to 5 days. The dressing will thicken quite a bit as it sits – simply stir in a few splashes of water before tossing together the pasta salad.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 400mgPotassium: 500mgFiber: 8gSugar: 4gVitamin A: 20IUVitamin C: 45mgCalcium: 6mgIron: 15mg
Keyword Easy Recipes, pasta salad, potluck recipes, summer salad, vegan recipes, Vegan Southwest Pasta Salad
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