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Creamy Southwest Pasta Salad Recipe (Oil-Free)

Creamy Southwest Pasta Salad Recipe (Oil-Free)
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A vibrant and healthy oil-free Southwest pasta salad featuring a smoky, creamy cashew-based dressing, black beans, and fire-roasted corn.

Ingredients

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16 ounces whole wheat pasta
16 ounces cherry/grape tomatoes, halved or quartered
1 red bell pepper, deseeded & diced
1 small red onion, diced
1 cup finely chopped cilantro
1 14-ounce can black beans, drained & rinsed
2 cups fire-roasted corn
kosher salt & ground black pepper, to season
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

  1. Bring a large pot of water to a boil and salt generously. Cook pasta to al dente, drain, rinse with cold water, and set aside.
  2. Add water, raw cashews, lime juice, garlic, chipotle peppers, chili powder, cumin, smoked paprika, and salt to a high-speed blender. Blend until smooth and creamy.
  3. Add halved tomatoes to a large mixing bowl and season with 1/2 teaspoon kosher salt.
  4. Add the bell pepper, red onion, cilantro, black beans, corn, and cooked pasta to the bowl.
  5. Pour the creamy dressing over the mixture and toss to combine.
  6. Season with additional salt and pepper as needed. Let sit for a few hours for best flavor before serving.

Notes

  • Rinsing the pasta with cold water is essential to prevent it from sticking and overcooking.
  • If you do not have a high-speed blender, soak your cashews in hot water for 20-30 minutes first.
  • This dish serves as a great base for grilled vegetables or plant-based protein.

Nutrition

Find it online: https://cleanvegankitchen.com/creamy-southwest-pasta-salad-recipe-oil-free/