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Creamy Vegan Southwest Pasta Salad

This creamy vegan southwest pasta salad is a fun and tasty dish packed with flavors, perfect for lunch or dinner and great for sharing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (e.g., rotini or penne)
  • 1 can black beans, rinsed and drained
  • 1 cup roasted corn (canned or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 piece bell pepper, diced (any color)
Dressing
  • 1/2 cup cashews (soaked in water for at least 2 hours) Soaking is important for a smooth dressing.
  • 1/4 cup water
  • 2 tablespoons lime juice Can substitute with lemon juice for a different zest.
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder Can adjust for desired spice level.
  • Salt and pepper to taste
Optional Garnish
  • Fresh cilantro (optional, for garnish)

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the cooked pasta, black beans, corn, tomatoes, and bell pepper.
  3. In a blender, combine the soaked cashews, water, lime juice, olive oil, chili powder, salt, and pepper. Blend until smooth and creamy.
  4. Pour the dressing over the salad and toss to combine.
  5. Adjust seasoning if necessary, and refrigerate for at least 30 minutes before serving.
  6. Garnish with fresh cilantro if desired.

Notes

This salad makes a great side dish for barbecues or picnics and can also be served as a light main meal. For extra crunch, consider adding toppings like avocado or tortilla chips. Store leftovers in an airtight container in the fridge for up to three days.