Go Back
–+ servings
Vegan Southwest Pasta Salad

Vibrant Vegan Southwest Pasta Salad You'll Love to Make

A colorful and refreshing dish, this Vegan Southwest Pasta Salad is packed with flavor and healthy ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salad
Cuisine: Southwestern, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta Choose your favorite shape; whole wheat is recommended.
For the Salad Mix
  • 2 cups Bell Peppers Any color of fresh pepper.
  • 1 cup Fire-Roasted Corn Use fresh or canned, rinsed.
  • 1 can Black Beans Rinsed and drained.
  • 1 cup Tomatoes Cherry or grape tomatoes, halved.
  • 1/2 cup Red Onion Finely diced.
For the Dreamy Cashew Dressing
  • 1 cup Cashews Soaked for creaminess.
  • 1/4 cup Lime Juice Freshly squeezed.
  • 2 tbsp Taco Seasoning Store-bought or homemade.
  • 1/2 cup Water Adjust based on desired consistency.

Equipment

  • Large pot
  • Colander
  • High-speed blender
  • Large mixing bowl

Method
 

Step-by-Step Instructions
  1. Cook pasta in a large pot of salted boiling water for 8-10 minutes until al dente, then drain and rinse with cold water.
  2. Prepare the dressing by blending soaked cashews, lime juice, taco seasoning, and water until smooth.
  3. In a large bowl, combine cooled pasta, chopped bell peppers, fire-roasted corn, black beans, halved tomatoes, and diced red onion.
  4. Pour the creamy dressing over the pasta mixture and toss gently to coat everything evenly.
  5. Chill the salad in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 500mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 20IUVitamin C: 50mgCalcium: 4mgIron: 10mg

Notes

Adjust dressing thickness by altering the amount of water added. Fresh veggies enhance flavor and texture.

Tried this recipe?

Let us know how it was!