Creamy Southwest Pasta Salad Recipe (Oil-Free)
A vibrant, smoky, and nutrient-dense pasta salad featuring a creamy cashew-based chipotle dressing and fresh summer vegetables.
- Prep Time: PT-494194H39M52S
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 8 servings 1x
- Category: Salad
- Method: Blender
- Cuisine: Southwestern
- Diet: Vegan
Ingredients
Scale
16 ounces whole wheat pasta
16 ounces cherry/grape tomatoes, halved
1 red bell pepper, diced
1 small red onion, diced
1 cup finely chopped cilantro
1 14-ounce can black beans, drained & rinsed
2 cups fire-roasted corn
1 cup water
1 cup raw cashews
1 lime, juiced
3 cloves garlic
2–3 chipotle peppers in adobo sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt
Black pepper to taste
Instructions
- Boil whole wheat pasta in salted water until al dente.
- Drain and rinse pasta with cold water to stop cooking.
- Place dressing ingredients (cashews, water, lime, garlic, chipotle, and spices) in a high-speed blender.
- Blend until completely smooth and creamy.
- In a large bowl, toss halved tomatoes with salt.
- Add pasta, beans, corn, onion, bell pepper, and cilantro.
- Pour dressing over the mixture and toss well.
- Chill for 2 hours before serving for best flavor.
Notes
- Use gluten-free pasta or quinoa for a gluten-free version.
- Store in the fridge for up to 5 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 272 calories
- Sugar: 5.1 g
- Sodium: 405.3 mg
- Fat: 7.1 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 5.9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 7.8 g
- Protein: 10.4 g
- Cholesterol: 0 mg