Vegan Southwest Pasta Salad

1 box of Fusilli Pasta

10 oz of cherry tomatoes, halved

1 red bell pepper, diced

1 red or yellow onion, diced (if it's a large onion, use half)

Cilantro

1 14 oz of black beans

2 cups of fire roasted corn (or corn cooked with paprika and chili powder)

Kosher salt and pepper

For the dressing:

1 cup water

1 cup unsalted cashews

1 lime or 1 tsbp of lime juice

3 garlic cloves

3-4 chipotle peppers packed in adobo sauce (Mariano's carries this!)

1 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika 

1 tsp kosher salt 

Note: We didn't realize we bough creamy corn so we ended up draining it and cooked it with smoked paprika for the "fire-roasted corn" and used yellow onion since we had leftovers

Directions

1. In a blender, add water and cashews and blend till smooth and add in the rest of the ingredients. Blend until perfectly smooth

2. Cook your pasta 6-8 mins and drain

3. Dice your pepper, onion and cilantro 

4. **If you didn't purchase fire roasted corn in a can, then go ahead and cook your corn in a pan with paprika until "roasted"

5. Combine all the ingredients into a large bowl and mix well. Add pepper and/or salt for extra seasoning

This recipe was inspire by Plays Well With Butter. To view her version click here

 

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