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Creamy vegan chipotle pasta salad in a bowl with fresh ingredients

Creamy Chipotle Pasta Salad

A satisfying and creamy vegan pasta salad with a smoky chipotle kick, packed with plant-based protein and healthy fats. Perfect for meal prep or a lighter comfort-food option.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mexican, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cashew cream
  • 1 cup raw unsalted cashews The backbone of the creamy sauce.
  • 1 cup water Plus reserved soaking water for blending.
  • 2 tablespoons lime juice Brightens the sauce.
  • 1 tablespoon adobo sauce From canned chipotle in adobo.
  • 1-2 pieces chipotle peppers Adjust based on desired spiciness.
  • 2 tablespoons nutritional yeast Adds a cheesy flavor.
  • 1/4 teaspoon salt Start with this amount.
For the pasta salad
  • 8 ounces cavatappi pasta Holds onto the sauce beautifully.
  • 1 tablespoon lime zest Adds fragrance and brightness.
  • 1 teaspoon chili powder Enhances the smoky profile.
  • 15 ounces black beans Drained and rinsed.
  • 1 medium shallot Finely diced for gentle crunch.
  • 1 medium red bell pepper Medium diced for crunch and color.
  • 1 cup fire-roasted corn Adds smoky-sweet kernels.
  • 1/2 cup chopped cilantro Fresh herbal lift.
Optional add-ons
  • sliced avocado Add just before serving.
  • cherry tomatoes, halved For bright acidity.
  • cooked quinoa or farro Add for extra carbs.
  • diced cucumber For a cooling bite.
  • roasted sweet potato cubes For a heartier twist.
  • toasted pepitas or crushed tortilla chips For crunch on top.
  • pickled jalapeños For added heat.

Method
 

Cook the pasta
  1. Bring a large pot of water to a rolling boil and salt it generously. Add the cavatappi and cook until just before al dente, about 1–2 minutes less than package suggests.
  2. Drain the pasta and rinse briefly under cool running water to stop cooking. Spread on a baking sheet or in a bowl to cool.
Soak the cashews
  1. In a bowl, pour almost boiling water over the cashews and let sit for at least 10 minutes. Drain and reserve some soaking water.
Make the cashew chipotle sauce
  1. In a blender, combine soaked cashews with reserved water, lime juice, adobo sauce, chipotle peppers, nutritional yeast, and salt. Blend until smooth, adding reserved water as needed.
  2. Taste and adjust seasoning as needed.
Combine pasta and sauce
  1. In a large bowl, pour the cashew sauce over the cooled pasta and toss gently to coat.
  2. Stir in lime zest and chili powder.
Add vegetables and beans
  1. Add black beans, shallot, bell pepper, corn, and cilantro. Toss gently to combine.
Chill and let flavors meld
  1. Cover and refrigerate for at least an hour.
  2. Before serving, give it a toss and add any finishing touches.

Notes

Add avocado just before serving to avoid browning. This salad is flexible; pair with green salads or serve warm for dinner. Great for meal prep as it holds well in the fridge.