Southwest Pasta Salad with Chipotle Dressing (Vegan!)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
30 mins
-
Total Time
30 mins
-
Servings
10 (1-cup servings)
-
Calories
252 kcal
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Course
Side Dish, Main Course
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Cuisine
Vegan, gluten-free
Southwest Pasta Salad with Chipotle Dressing (Vegan!)
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This fresh & zesty pasta salad is tossed with a (no-mayo!) creamy chipotle dressing. It's an easy, crowd-pleasing dish made with healthy, vibrant ingredients.
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Ingredients
- 12 oz. elbow pasta (gluten-free if desired)
- 15 oz. can black beans
- 1 1/2 cups sweet corn (or fire-roasted)
- 3-4 roma tomatoes
- 2/3 cup fresh cilantro
- 1/2 cup red onion
- 1 Jalapeno pepper
For the creamy chipotle dressing:
- 3/4 cup raw cashews, soaked*
- 2/3 cup water
- 1-2 chipotle chiles in adobo sauce**
- 2 Tbsp. fresh lime juice
- 2 Tbsp. apple cider vinegar
- 1 tsp. onion powder
- 1/2 tsp. garlic powder (or 2 cloves garlic)
- 1/2 tsp. smoked paprika
- 1/2 tsp. salt
Instructions
- Cook pasta: Begin by cooking your pasta according to package instructions, leaving it al dente. (Slightly firm, not mushy.)
- Prepare salad: While pasta cooks, dice tomatoes. Roughly chop the cilantro. Finely dice the onion and jalapeño (if using), seeds removed. Place in a large mixing bowl. Then add black beans (rinsed and drained) and cooked corn.
- Make dressing: Combine all dressing ingredients in a small high-speed blender. (I use a NutriBullet.) Blend for 20-30 seconds or until smooth. Taste and adjust flavors if desired.
- Combine: When pasta is done cooking, drain well. Add to bowl, then immediately pour dressing on top. Toss well to combine.
Notes
- *Soaking cashews: Before blending, soak the cashews in room temperature water for at least 4-6 hours or overnight. Then drain and rinse before using. Or you can "quick soak" the cashews: Place cashews in a heat-safe bowl and carefully add hot/boiling water until cashews are covered. Let sit for about 10-15 minutes. Then drain and rinse.
- Place cashews in a heat-safe bowl and carefully add hot/boiling water until cashews are covered. Let sit for about 10-15 minutes. Then drain and rinse.
- **For oil-free chipotles: In my experience, canned chipotle peppers typically contain a small amount of oil. If you need a completely oil-free option, look for chipotle peppers in a jar instead.
- Storing: Store leftovers in an airtight container in the fridge. I find it keeps for about 3 days, but it's freshest and creamiest within the first day.
- Yield: This recipe makes about 10 heaping cups.
Nutrition Information
Show Details
Calories
252kcal
(13%)
Carbohydrates
43g
(14%)
Protein
10g
(20%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Potassium
398mg
(11%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
355IU
(7%)
Vitamin C
9mg
(10%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10(1-cup servings)
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Potassium | 398mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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