5 from 12 votes
Southwest Pasta Salad with Chipotle Dressing (Vegan!)
Southwest Pasta Salad combines elbow pasta with black beans, sweet corn, fresh tomatoes, cilantro, red onion, and jalapeño, all tossed in a creamy chipotle dressing made from soaked cashews and smoky chipotle chiles. The salad balances bright, smoky, and mildly spicy flavors with tender pasta and hearty beans, making it suitable as a vegan side or light meal.
Prep Time
30 mins
Total Time
30 mins
Servings:
10
(1-cup servings)
Calories:
252 kcal
Course:
Side Dish, Main Course
Cuisine:
Vegan, gluten-free
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 (1-cup servings)
Amount Per Serving
Calories 252
% 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.