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Bowl of colorful vegan Southwest pasta salad with fresh vegetables and dressing.

Vegan Southwest Pasta Salad

A nutrient-dense, satisfying pasta salad with whole-food ingredients, featuring a creamy cashew dressing and vibrant vegetables.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Mexican, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 ounces whole wheat pasta opt for shapes that hold dressing (penne, rotini, or shells work well)
  • 16 ounces cherry or grape tomatoes, halved bright, juicy, and full of vitamin C and antioxidants
  • 1 red bell pepper, diced sweet crunch and vitamin A/C
  • 1 small red onion, diced finely a little bite that mellows when chilled
  • 1 cup finely chopped cilantro fresh herb brightness
  • 1 14-ounce can black beans, rinsed and drained plant protein and fiber
  • 2 cups fire-roasted corn adds smoky sweetness and texture
Dressing Ingredients
  • 1 cup raw cashews (unsalted), soaked base for the creamy vegan dressing
  • Juice of 1 lime acid brightens the dressing
  • 3 cloves garlic for savory depth
  • 2–3 chipotle peppers in adobo sauce smoky heat, adjust to taste
  • 1 teaspoon chili powder earthy chili flavor
  • 1 teaspoon ground cumin warm, southwestern aroma
  • 1 teaspoon smoked paprika additional smoky layer

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente.
  2. Drain and rinse under cold water to stop the cooking and remove excess starch.
Prepare the dressing
  1. Drain the soaked cashews and add them to a blender with 1/2 to 3/4 cup water, lime juice, garlic, chipotle peppers, chili powder, cumin, smoked paprika, and a pinch of kosher salt.
  2. Blend on high until completely smooth and creamy. Adjust with more water if too thick.
Combine the salad
  1. In a large mixing bowl, combine the halved cherry tomatoes, diced red bell pepper, finely diced red onion, chopped cilantro, rinsed black beans, and fire-roasted corn.
  2. Add the cooled pasta and toss gently to mix.
Dress and chill
  1. Pour the cashew-chipotle dressing over the salad and toss until everything is coated.
  2. Refrigerate for at least one hour to allow flavors to meld.
Finish and serve
  1. Before serving, taste and adjust seasoning as needed. Top with sliced avocado or jalapeños if desired.
  2. Serve cold or at slightly chilled room temperature.

Notes

For best texture, store avocado separately and add it just before serving. Store the salad in an airtight container in the fridge for up to 3-4 days.