Description
Vegan Southwest Pasta Salad is a vibrant and refreshing dish that perfectly marries the flavors of the Southwest with wholesome ingredients. This recipe features whole wheat pasta, black beans, roasted corn, and a creamy cashew dressing that’s full of zesty goodness. Ideal for summer gatherings, potlucks, or quick weeknight dinners, this salad not only impresses with its taste but also fuels your body with protein, fiber, and essential nutrients. Whether served as a main course or a side dish, it’s a versatile meal that can be customized to fit any occasion. Experience a delightful burst of flavors in every bite while enjoying the ease of preparation—this salad can be ready in just 25 minutes!
Ingredients
- Whole wheat pasta
- Cherry tomatoes
- Red bell pepper
- Red onion
- Black beans
- Roasted corn
- Raw cashews
- Lime juice
- Chipotle peppers in adobo sauce
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- In a high-speed blender, combine cashews, lime juice, chipotle peppers, garlic, chili powder, cumin, smoked paprika, salt, and water. Blend until smooth to create the dressing.
- In a large mixing bowl, combine halved tomatoes with salt. Add diced bell pepper, red onion, cilantro, black beans, corn, and cooked pasta.
- Pour the dressing over the salad mixture and toss gently until everything is well combined.
- Serve immediately or refrigerate for a few hours to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 3g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg