Southwest Pasta Salad with Chipotle Ranch (Vegan)

5 from 2 votes

Southwest Pasta Salad with Chipotle Ranch (Vegan)

Southwest Pasta Salad with Chipotle Ranch is easy to make and loaded with flavor. Black beans, corn, tomatoes, and other vegetables combine with rotini noodles and a spicy cashew-based dressing. It's vegan, gluten-free, and oil-free.

Course Side Dish

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings

Calories 568kcal

Author Amy Katz

Ingredients

For the Chipotle Ranch Dressing:

1 cup raw cashews (soaked for 30 minutes in hot water if you're not using a high-speed blender)
½ cup water
1 Tablespoon lime juice
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon dried parsley
½ teaspoon dried chives
½ teaspoon chipotle powder
salt and pepper to taste

For the Pasta Salad:

1 pound pasta (rotini, penne, or other short pasta) gluten-free, if peferred
1 can black beans (1 ½ cups) rinsed and drained
1 cup corn (defrosted if using frozen)
1 cup cherry or grape tomatoes quartered
1 cup black olives sliced
1 cup green onions sliced
1 cup cilantro chopped
1 avocado cubed

Instructions

To make the Chipotle Ranch Dressing, add the ingredients to a high-speed blender and blend until smooth. Transfer to a small container and refrigerate while you prepare the pasta.
Cook the pasta according to the package directions. Drain the pasta and rinse with cold water until it's cool.
All the cooled pasta and other Pasta Salad ingredients to a large bowl.
Pour the dressing over the salad and carefully toss to coat.
Enjoy immediately or refrigerate until ready to serve.

Notes

This recipe makes 6 meal-sized servings or 12 or more side-dish servings. The Nutrition Facts are for a meal-sized portion.

Nutrition