Southwest Pasta Salad with Chipotle Dressing (Vegan!)
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
10 (1-cup servings)
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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!)
Description
This Southwest Pasta Salad features cooked elbow pasta mixed with black beans, sweet or fire-roasted corn, diced Roma tomatoes, chopped cilantro, red onion, and jalapeño for a fresh, vibrant vegetable mix. The creamy chipotle dressing is made by blending soaked raw cashews with water, chipotle chiles in adobo sauce, lime juice, apple cider vinegar, and spices including onion and garlic powder, smoked paprika, and salt, resulting in a smoky and tangy sauce that binds the salad components.
Once the pasta is al dente and drained, it’s tossed immediately with the dressing to ensure even coating. The combination of creamy dressing, spicy chipotle, and crisp vegetables creates a refreshing yet substantial dish. It serves as a versatile vegan option for lunches, potlucks, or picnics and tastes best when freshly prepared.
Preparing the cashews by soaking them before blending improves the dressing’s smoothness. Leftovers keep well in a tightly sealed container refrigerated for up to three days but are creamiest within the first day.
Ingredients
- 12 oz. elbow pasta (gluten-free if desired)
- 15 oz. black beans canned
- 1 1/2 cups sweet corn (or fire-roasted)
- 3-4 Roma tomato
- 2/3 cup cilantro fresh
- 1/2 cup red onion
- 1 jalapeno pepper
For the creamy chipotle dressing:
- 3/4 cup cashews raw, soaked
- 2/3 cup water
- 1-2 chipotle chiles in adobo sauce
- 2 Tbsp. lime juice fresh
- 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
- Soak raw cashews in room temperature water for 4-6 hours or overnight, then rinse before blending; alternatively, quick soak by covering in hot water for 10-15 minutes and then draining.
- For an oil-free chipotle option, choose chipotle peppers in a jar instead of canned ones, which often contain oil.
- Store leftovers in an airtight container in the refrigerator; salad is best within one day but can last about three days.
- This recipe yields approximately 10 heaping cups of salad.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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