Description

Experience the vibrant flavors of summer with this Vegan Southwest Pasta Salad! Perfect for potlucks, BBQs, or a quick dinner at home, this dish features a colorful blend of black beans, roasted corn, and fresh veggies. The creamy cashew southwest dressing adds a unique twist that will tantalize your taste buds. With its quick preparation time and healthy ingredients, this pasta salad is both nutritious and delicious, making it an ideal choice for any occasion. Enjoy it warm or cold; it’s versatile enough to be a satisfying main course or a delightful side dish.

Ingredients

Scale

16 ounces whole wheat pasta
1 cup raw cashews
1 can (14 ounces) black beans
2 cups fire-roasted corn
16 ounces cherry tomatoes
1 red bell pepper
1 small red onion
Fresh cilantro
Cashew southwest dressing (lime juice, garlic, chipotle peppers, spices)

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Instructions

Cook the pasta in salted boiling water until al dente. Drain and rinse with cold water.
Blend cashews, lime juice, garlic, chipotle peppers, and spices in a high-speed blender until smooth to make the dressing.
In a large bowl, combine cherry tomatoes with salt. Add bell pepper, onion, cilantro, black beans, corn, and pasta. Pour dressing over and mix well.
Serve immediately or let sit in the fridge for enhanced flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Boiling
Cuisine: Southwestern

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5g
Sodium: 430mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg