• Skip to main content
  • Skip to primary sidebar

Blissful Basil logo

menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • FAQ
  • Spirituality
×

You are here Home » Southwest Vegan Pasta Salad

35 Comments · June 14, 2018

Southwest Vegan Pasta Salad

Jump to Recipe Print Recipe

This easy southwest vegan pasta salad is packed with veggies. Think juicy cherry tomatoes, salty black olives, black beans, fire-roasted corn, scallions, and just a touch of cilantro for a pop of green goodness. The veggies get tossed with heaps of fusilli pasta and a creamy cashew-based chipotle dressing. Whether you’re vegan, vegetarian, or a meat-lover through and through, this southwest vegan pasta salad is bound to wind up in your lineup of favorite summer recipes.

Southwest Vegan Pasta Salad

Some recipes just don't photograph as pretty as others.

This is one of those recipes. They can't all be lookers, ya know?

Creamy chipotle dressing: Tastes delicious, photographs meh.

But let's not judge a recipe by its look. I promise this one is praise-worthy. I'm talking summer BBQ with all your veggie-hesitant friends praise-worthy.

Southwest Vegan Pasta Salad

After recently making this Italian pasta salad, the idea for a southwest version popped into mind.

Out with the mediterranean veggies and Italian vinaigrette, and in with the fire-roasted corn, black beans, scallions, tomatoes, cilantro, and creamy chipotle dressing.

This simple vegan pasta salad comes together in 30 minutes or less, and requires a short list of easy-to-find ingredients.

To make it, you'll start by bringing a large pot of well-salted water to a boil and add eight ounces of fusilli pasta. I use red lentil fusilli for an extra-generous boost of protein (eight ounces offers 80 grams of protein).

As the pasta cooks, prepare and gather the other salad elements, including:

Cherry or grape tomatoes.

Black beans.

Fire-roasted corn.

Black olives (optional).

Scallions.

Cilantro.

Creamy chipotle dressing.

Southwest Vegan Pasta Salad

Once everything is prepped and ready to go, add it all to a bowl, drizzle with as much of the dressing as you'd like, toss to coat, season, and serve.

Simple as that.

Southwest Vegan Pasta Salad

Southwest Vegan Pasta Salad

Southwest Vegan Pasta Salad
Print Pin
4.95 from 20 votes

Southwest Vegan Pasta Salad

This easy southwest vegan pasta salad is packed with veggies. Think juicy cherry tomatoes, salty black olives, black beans, fire-roasted corn, scallions, and just a touch of cilantro for a pop of green goodness. The veggies get tossed with heaps of fusilli pasta and a creamy cashew-based chipotle dressing. Whether you’re vegan, vegetarian, or a meat-lover through and through, this southwest vegan pasta salad is bound to wind up in your lineup of favorite summer recipes.
Course Salad, Side Dish
Cuisine Gluten-Free, plant-based, Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Author Ashley

Ingredients

  • 8 ounces Fusilli pasta (I use lentil pasta for extra protein)
  • 1 pint cherry or grape tomatoes, halved or quartered
  • 1 (15-ounce) can black beans, drained and thoroughly rinsed
  • 1 cup frozen fire-roasted corn, thawed
  • ¼ cup sliced black olives (optional)
  • 1 bunch (6–8) scallions, trimmed and thinly sliced
  • Large handful cilantro leaves, finely chopped
  • Creamy Chipotle Dressing (see below)
  • Sea salt and freshly ground black pepper, to taste

Instructions

  • Bring a pot of well-salted water to a rolling boil. (As they say, your pasta water should be as salted as the sea.)
  • Add the pasta and cook until al dente according to package instructions. Strain.
  • Meanwhile, prepare all remaining salad ingredients and set aside.
  • Prepare the dressing (see recipe below).
  • Add the pasta and all remaining ingredients to a large serving bowl. Drizzle with the dressing, to taste, and toss to coat.
  • Taste and season with sea salt and black pepper, if desired.
  • Cover and refrigerate for up to 2 days. Serve chilled.
Print
4.95 from 20 votes

Creamy Chipotle Dressing

Course Dressing
Cuisine Gluten-Free, Grain-Free, Vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Author Ashley

Ingredients

  • ½ cup raw cashews* or shelled hemp seeds
  • ½ cup plus 2 tablespoons filtered water
  • 1 to 2 tablespoons finely diced chipotle pepper in adobo sauce or more, to taste (I recommend 2 tbsp)
  • 1 clove garlic, smashed and peeled
  • 1 ½ tablespoons apple cider vinegar
  • 1 teaspoon smoked paprika
  • ¾ teaspoon sea salt or to taste

Instructions

  • Add all ingredients to a high-speed blender, and blend on high until emulsified. Alternatively, combine all ingredients in a medium mixing bowl and whisk vigorously until emulsified.

Notes

*If you're not using a high-speed blender, soak the cashews in boiling water for 10 minutes to soften before blending.

Related Posts

  • Falafel Spiced Chickpea WrapsFalafel Spiced Chickpea Wraps
  • Vegan BBQ Tofu Summer Nachos with Pineapple SalsaVegan BBQ Tofu Summer Nachos with Pineapple Salsa
  • Super Veggie Vegan Chopped Salad with Cashew Ranch DressingSuper Veggie Vegan Chopped Salad with Cashew Ranch Dressing
  • Easy Vegan Italian Pasta SaladEasy Vegan Italian Pasta Salad
  • Light & Crispy Southwest Tortilla Pizza with Cilantro-Serrano PestoLight & Crispy Southwest Tortilla Pizza with Cilantro-Serrano Pesto
  • Easiest Instant Pot Tofu ScrambleEasiest Instant Pot Tofu Scramble
« Pepperoncini Hummus
Vegan Triple Chocolate Mousse Tart with Hazelnut Crust »

Stay in Touch

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. Maria says

    June 15, 2018 at 4:31 pm

    5 stars
    First recipe I tried of yours. I'm a terrible cook but this was super easy. My husband and 8 year old are on their second helping. I am soooo proud!!! Thank you!!! Taste great!!!

    Reply
    • Ashley says

      June 15, 2018 at 4:33 pm

      So happy to hear you and your family are enjoying it, Marie! And wonderful to know it was easy—always a plus! Happy weekend to you.

      Reply
  2. Celeste Jackson says

    June 19, 2018 at 2:10 pm

    I love the idea of southwest ingredients with pasta! I can't wait to try this. In fact, I might just use the leftover corn from Fathers Day to make it. Thank you!

    Reply
  3. Allison Penner says

    July 01, 2018 at 10:53 am

    I'll definitely be making this delicious looking salad sometime this week! Thanks for all of the recipes and inspiration, Ashley!

    Reply
    • Ashley says

      July 09, 2018 at 8:58 am

      You're welcome! Hope you enjoy it, Allison!

      Reply
  4. Brynna says

    July 04, 2018 at 8:09 pm

    5 stars
    Girrrrrl. This recipe has only been up for a couple of weeks and I have already made multiple batches of it.

    One of my favorite things about BB recipes, aside from how great they are, is that I try so many new things when I cook them! This one is no different. I'd never heard of, let alone tried, Red Lentil Pasta. But wow, it was fantastic! I can't wait to use it in other dishes.

    I've also made this dish without the pasta because I forgot to get it while I was at the store and it was still completely awesome. I'm so in love with all of the flavors- Especiallllllllllllly the Creamy Chipotle Dressing. I love that it only takes like 5 seconds to make too. I want to put it on everything I eat now.

    Reply
    • Ashley says

      July 09, 2018 at 8:50 am

      Brynna, thanks for sharing your feedback! So happy to hear how much you're enjoying this recipe (and others, too).

      Reply
  5. Linsey says

    July 07, 2018 at 3:21 pm

    5 stars
    Best pasta salad I've ever had!!! Will definitely be making this again 😀

    Reply
    • Ashley says

      July 09, 2018 at 8:49 am

      What a compliment! Thanks for taking time to come back and share your thoughts, Lindsey!

      Reply
  6. Jennifer H says

    July 18, 2018 at 11:10 am

    5 stars
    This was amazing!! I loved the pasta. I made the sauce again and put it on a sandwich. I also made a sweet potato boat and layered it was all of the pasta ingredients and put the sauce on top plus avocado. I am so happy to have this in my recipe book.

    Reply
    • Ashley says

      July 18, 2018 at 5:43 pm

      So glad you're enjoying the recipe, Jennifer! Thanks for taking time out of your day to share your thoughts—means so much.

      Reply
  7. Harriet says

    July 31, 2018 at 7:31 pm

    5 stars
    This recipe looks so good, filling and tasty. I am pinning it make it later. Thanks.

    Reply
    • Ashley says

      August 01, 2018 at 7:28 am

      Thanks, Harriet!

      Reply
  8. Manjela says

    September 03, 2018 at 5:41 am

    5 stars
    This was delicious!

    Reply
    • Ashley says

      September 03, 2018 at 12:11 pm

      So happy to hear it, Manjela! Thanks for taking the time to share your feedback!

      Reply
  9. KKD says

    September 27, 2018 at 7:59 pm

    5 stars
    Just finished eating this wonderful salad & the flavor was yummy & interesting! I followed the recipe except I switched out the tomatoes for avocado, since I'm not a huge tomato fan. I'll definitely make this again!

    Reply
    • Ashley says

      September 28, 2018 at 11:22 am

      So glad you're enjoying the recipe, and thanks for taking time out of your day to come back and share your rating and adjustments. Means so much!

      Reply
  10. Sunil Dogra says

    May 28, 2019 at 12:27 am

    5 stars
    Southwest vegan pasta salad look too yummy. I will definitely taste them. Thanks for sharing.

    Reply
    • Ashley says

      May 28, 2019 at 8:42 am

      You're welcome. Hope you enjoy it!

      Reply
  11. Monika says

    June 02, 2019 at 7:24 pm

    This dressing is incredibly good! Wow!

    Reply
    • Ashley says

      June 03, 2019 at 6:33 am

      So glad you like it, Monika!

      Reply
  12. Kim says

    June 30, 2019 at 11:25 am

    5 stars
    This is absoluely derlicious! A little spicy for me, but I'll simply adjust the next time I make this...and I will absolutely be making this again. I really don't enjoy cooking, and the ease of this recipe, along with easily accessible, simple ingredients makes it perfect for me.

    Reply
    • Ashley says

      June 30, 2019 at 5:48 pm

      Kim, this is wonderful feedback. Thank you for taking time out of your day to share—means so much. :)

      Reply
  13. Jen says

    July 08, 2019 at 11:09 am

    Hi-Do you need to soak the cashews before making the sauce?

    Reply
    • Ashley says

      July 08, 2019 at 12:35 pm

      Hi, Jen! Only if you're not using a high-speed blender. If so, I'd recommend soaking them in very hot/boiling water for 10 minutes. Enjoy!

      Reply
    • Kim F Fillmore says

      July 08, 2019 at 3:40 pm

      Hi Jen - I have a Vitamix so did not need to soak the cashews. If you don't have a high-speed blender, you will achieve a smoother cashew cream by soaking. I made a second batch and adjusted the "heat" of the chipotle/adobo. This pasta is definitely going to become a regular for me.

      Reply
      • Ashley says

        July 08, 2019 at 3:52 pm

        So glad you're enjoying the recipe, Kim! Thanks for taking the time to share your tips with Jen. :)

        Reply
        • Kim F Fillmore says

          July 08, 2019 at 4:10 pm

          Ashley, you're most welcome! I really don't like to cook and am always excited when I find recipes that are delicious AND quick to make!

          Reply
  14. Mamamaryann says

    January 09, 2020 at 7:31 pm

    5 stars
    I was looking for a vegan recipe to use up some grape tomatoes I had and found this. Delicious! Like a little taste of spring/summer in the middle of January. Will make it again for sure!

    Reply
    • Ashley says

      January 10, 2020 at 9:57 am

      Happy to hear you enjoyed it, Maryann! Thanks for taking time out of your day to come back and share your thoughts and rating. Means a lot to me and is helpful for others considering making the recipe, too. :)

      Reply
  15. Korri says

    February 10, 2020 at 3:10 pm

    About to make to “bring some summer flavor” to our seemingly endless wet winter days... but I didn’t realize the creamy sauce is made from cashews, is there a substitute you think would work well? I am new to vegan cooking and never know what to get shopping!! Thanks in advance!!

    Reply
    • Ashley says

      February 10, 2020 at 3:54 pm

      Hi, Korri! Shelled hemp seeds are a great nut-free substitute to the cashews, but if you're not in need of a nut-free substitute, then most raw nuts will work well (e.g., raw almonds, raw walnuts, etc.). Hope this helps and enjoy! :)

      Reply
    • Ashley says

      February 10, 2020 at 3:54 pm

      And hope the dish does bring some summer flavor to you! Totally feel you on the endless wet winter days.

      Reply
  16. Erin K says

    August 15, 2020 at 7:19 pm

    4 stars
    This was quite good. I didn't have chipotle / adobo so I just added chili powder and a bit of cayenne powder to the sauce. I found it a bit watery - likely due to my substitution - so I added some corn starch to thicken it up.

    Reply
    • Ashley says

      August 17, 2020 at 10:10 am

      Happy to hear you enjoyed it, Erin! Thanks for taking the time to share your feedback.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

If you've made this recipe, please feel free to rate it!




Primary Sidebar

Meet Ashley

Psychologist turned plant-passionate recipe writer + cookbook author. Lover of animals, veggies + space documentaries. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

Join over 100,000 followers!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Receive Recipes by Email!

Search

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • From Nashville with Love
  • Easy Vegan Enchiladas
  • Dreamy Vegan Tomato Soup
  • Vegan Golden Butternut Squash Bisque

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Footer

↑ back to top


Keep in Touch


  • Sign Up! for emails and updates + receive a Free eCookbook with our top 9 weeknight dinner recipes.

Blissful Basil

  • Privacy Policy
  • About
  • Spirituality + Psychology
  • Recipe Index
  • Contact
  • Blog

Food + Recipes

  • Pasta recipes
  • Sandwich recipes
  • Soup recipes
  • Dessert recipes
  • Snack recipes

Copyright © 2010–2022 Blissful Basil

16.3K shares
  • 115
16.3K shares
  • 115