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.
- 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
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.