Easiest Southwest Pasta Salad for Busy Weeknights
A creamy chipotle dressing (vegan!) meets bold Southwest flavors in this easy, filling pasta salad. Loaded with whole wheat pasta, tomatoes, beans, corn, and spicy aioli. Ready in 30 minutes!
Ingredients
- 16 ounces whole wheat pasta
- 16 ounces cherry or grape tomatoes
- 1 red bell pepper, deseeded and diced
- 1 small red onion, diced
- 1 cup finely chopped cilantro
- 1 (14-ounce) can black beans, drained and rinsed
- 2 cups fire-roasted corn
- Kosher salt and ground black pepper, to taste
- 1 cup water
- 1 cup raw cashews (unsalted)
- 1 lime, juiced
- 3 cloves garlic
- 2–3 chipotle peppers, packed in adobo sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
Instructions
- Bring salted water to a boil in a large pot
- Add pasta and cook until al dente
- Drain and rinse with cold water
- In blender, combine cashews, water, lime juice, garlic, chipotle, chili powder, cumin, smoked paprika, and salt
- Blend until smooth
- In mixing bowl, combine tomatoes, bell pepper, red onion, cilantro, black beans, corn, and cooked pasta
- Pour dressing over salad and toss gently
- Taste and adjust seasoning with salt and pepper
Notes
Use any pasta shape for varied texture
Make dressing up to 7 days ahead
Let salad chill 2–4 hours for enhanced flavor
Double recipe easily for larger gatherings
Make dressing up to 7 days ahead
Let salad chill 2–4 hours for enhanced flavor
Double recipe easily for larger gatherings
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 58gProtein: 12gFat: 18gSaturated Fat: 3gSodium: 480mgFiber: 8gSugar: 4g
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