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.
Servings: 6
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.