Vegan Southwest Pasta Salad Recipe for Flavor-Packed Summer Eats
A quick, vibrant, and smoky vegan dish with fire-roasted corn, black beans, and chipotle-lime cashew dressing. Perfect for summer meals, potlucks, or easy weeknight dinners in 25 minutes.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 6 servings
- Category: salads
- Method: Stirring
- Cuisine: Southwestern
Ingredients
8 oz whole wheat penne pasta
1 cup fire-roasted corn kernels (canned or frozen)
1 cup canned black beans, drained and rinsed
1/2 cup finely chopped red onion
1/2 cup diced fresh jalapeño (seeds removed for milder heat)
1 cup halved cherry tomatoes
1/4 cup chopped fresh cilantro
1/2 avocado, diced
1/2 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper, to taste
For the cashew-lime chipotle dressing:
1/2 cup raw cashews (soaked for 4 hours or boiled for 15 minutes)
1/2 jalapeño (seeds removed)
1 small chipotle pepper in adobo sauce (1 tbsp adobo sauce)
1 tbsp lime juice (about 1/2 a lime)
1 tbsp maple syrup
1/4 cup water
1 tsp apple cider vinegar
1/2 tsp salt
Instructions
Bring a large pot of salted water to a boil. Add pasta and cook until al dente; drain and let cool.
In a separate bowl, combine fire-roasted corn, black beans, red onion, jalapeño, cherry tomatoes, cilantro, avocado, cumin, paprika, salt, and pepper.
Simmer dressing ingredients in a small pot or blend in a food processor until smooth. Adjust seasoning.
Toss cooled pasta with the southwest vegetable mix and half the dressing. Add remaining dressing before serving.
Notes
Soaking cashews speeds up blending. Store leftovers in an airtight container in the fridge for up to 3 days.
Substitute chickpeas for black beans or farro for a grain version. Add roasted sweet potatoes for extra heartiness.