Description
Enjoy a refreshing Vegan Southwest Pasta Salad that’s bursting with vibrant flavors and packed with nutrition. This easy-to-make dish combines whole wheat pasta, roasted corn, black beans, and colorful vegetables tossed in a creamy cashew dressing. Perfect for summer picnics, potlucks, or quick weeknight dinners, it’s not only delicious but also nutrient-dense and vegan-friendly. Experience the delightful combination of textures and tastes in this satisfying salad that will leave everyone asking for the recipe!
Ingredients
Scale
- 16 ounces whole wheat pasta
- 1 cup raw cashews
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 can black beans (14 ounces), drained and rinsed
- 2 cups fire-roasted corn
- 16 ounces cherry tomatoes, halved
- Fresh cilantro, chopped
- Chipotle peppers in adobo sauce
- Lime juice
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water.
- Blend cashews, lime juice, chipotle peppers, garlic, chili powder, cumin, smoked paprika, salt, and water until smooth to create the dressing.
- In a large bowl, combine cooked pasta with tomatoes, bell pepper, onion, cilantro, black beans, and corn. Pour dressing over salad and toss to combine.
- Serve immediately or let sit for a few hours for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg