Description
Enjoy a vibrant, flavorful Vegan Southwest Pasta Salad that’s perfect for summer gatherings or quick weeknight dinners. This colorful dish combines whole wheat pasta with fresh vegetables, black beans, and a zesty creamy cashew dressing. It’s easy to prepare and can be made ahead of time, making it an ideal option for potlucks or family meals. Each bite bursts with Southwest flavors, elevating your dining experience. Impress your guests while enjoying a nutritious meal that is both satisfying and delicious!
Ingredients
Scale
- 16 ounces whole wheat pasta
- 16 ounces cherry/grape tomatoes
- 1 red bell pepper
- 1 small red onion
- 1 cup cilantro
- 1 can black beans
- 2 cups fire-roasted corn
- 1 cup raw cashews
- Juice of 1 lime
- Chipotle peppers in adobo sauce
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and rinse under cold water.
- Blend cashews, lime juice, garlic, chipotle peppers, and spices in a high-speed blender until smooth to create the dressing.
- In a large bowl, combine halved tomatoes, diced bell pepper, onion, cilantro, black beans, corn, and cooked pasta. Pour the dressing over the top and toss well to combine.
- Adjust seasoning as needed and let the salad chill for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 5g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg