This Southwest Pasta Salad is loaded with black beans, bell peppers, red onions, corn, tomatoes, and gluten-free pasta. Finished with a creamy and delicious chipotle ranch dressing, it is going to be a staple this season. Vegan friendly.
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If you love pasta salad recipes, be sure to check out Vegetarian Pasta Salad, Caprese Pasta Salad, Strawberry Avocado Pasta Salad, and Healthy Greek Pasta Salad.
Why You’ll Love This Recipe:
- Spicy, creamy, crunchy, savory, hearty – it just can’t be beat!
- Easy to throw together, loaded with crunchy fresh veggies, and tossed in a zesty dressing.
- A sure crowd pleaser you can make throughout summer time!
Recipe Ingredients
This easy southwest pasta salad recipe is made with simple ingredients that includes the pasta salad and cashew chipotle dressing. Here’s what we need for both:
Pasta Salad
- gluten free pasta – I love the gluten free brown rice and quinoa fusilli pasta which has a special bouncy chew, but you could also use rotini pasta or short-cut semolina pasta if not gluten-free.
- black beans – pick up a can of black beans, or your favorite bean variety like kidney beans, white beans, pinto beans, or chickpeas.
- canned corn – canned sweet corn is sweet and delicious. Just make sure to drain and rinse it (along with the beans) before using. Or, make use of fresh corn when in season.
- bell pepper – orange bell peppers, or red peppers, yellow, or green pepper provide delicious crunch, color, and sweetness.
- small red onion – red onion gives the pasta salad a nice punchy bite. Green onions are a good sub for a mild onion flavor.
- Roma tomatoes – Roma tomatoes provide sweetness, color, and that special tomato tang. Cherry tomatoes or grape tomatoes can also be used.
- avocado – avocado adds a lovely creamy richness. For best results, add the avocado just before serving.
- cilantro – fresh cilantro is tender, bright, fresh, and balances those southwestern flavors.
Cashew Chipotle Dressing Ingredients
- cashews – raw cashews (unroasted, unsalted) provide a neutral creaminess when first soaked in boiling water then blended.
- lemon – freshly squeezed lemon juice or fresh lime juice gives it bright citrus flavor. A bit of lime zest never hurt either.
- chipotle peppers in adobo sauce – for a little kick of spice and heat, add one whole chipotle pepper along with some of the adobo sauce.
- spices – I used a combination of chili powder, onion powder, and garlic powder for spice and savory flavor.
- fresh dill – although unusual, a hint of fresh dill adds a extra layer of herby flavor and gives it that ranch dressing appeal.
- salt – to enhance all those delicious cashew chipotle ranch dressing flavors.
- milk of choice – I used unsweetened almond milk to thin the dressing to the right consistency, but you can use cashew milk, oat milk, or regular dairy milk if not an issue.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make
This black bean pasta salad is so easy to make. I like to blend the dressing while the water is coming up to a boil and the pasta is cooking. Here’s how to do it:
Cook Pasta to Al dente
Bring a large pot of water to a boil, then generously salt it. Cook the pasta according to package directions until al dente (mine took 6-8 minutes). Be careful not to overcook! Drain and rinse the pasta with cold water.
Prep Veggies
Meanwhile, drain and rinse the canned corn and canned black beans. Add to a large bowl with chopped bell peppers, red onion, and Roma tomatoes.
Make the Dressing
Add cashews to a medium bowl and gently cover with boiling water. Soak for 15 minutes, then drain, rinse, and add to a blender cup or food processor with the lemon juice, chipotle and sauce, chili powder, onion powder, minced garlic, dill, salt, and almond milk. Blend until smooth. Taste and adjust the seasoning / consistency to your preference.
Finish Pasta Salad
Combine the cooked pasta with veggies and toss with half the dressing. Add more dressing as desired.
Chill in the fridge until ready to serve. Finish with chopped avocado, cilantro, and lime. Enjoy!
Try a Variation
While this vegan pasta salad is superb as is, you can make a few adjustments to make it your own. Try any of the following variations:
- Protein: If not vegan, add some protein like shredded chicken breast or rotisserie chicken.
- Cheese / Cream: Sprinkle on some cotija cheese or queso fresco, or serve with sour cream or Greek yogurt on the side.
- Olives: Give it a briny bite with black olives.
Serving Suggestions
Southwestern pasta salad is a great dish to prepare ahead of time and you can serve it chilled or cool room temperature. While I wouldn’t serve it as the main dish, it is the perfect side dish for family gatherings, summer BBQs, or your next cookout with friends.
How to Store
Leftover pasta salad will keep for up to 4 days in an airtight container in the fridge.
I would refrain from adding the avocado, cilantro, and lime juice until ready to serve as these can alter in flavor, texture, and color over time.
Recipe FAQs
How long is pasta salad good for in the fridge?
This southwest pasta salad will last for up to 4 days in an airtight container in the fridge. For best results, do not add the avocado, cilantro, or lime juice until ready to serve.
What are the 5 mistakes to avoid when making pasta salad?
Avoid these 5 mistakes when making pasta salad: using the wrong pasta shape, salting only at the end, using too many raw vegetables, overdressing or underdressing the salad, and not seasoning again just before serving.
More Summer Side Dish Recipes You’ll Love:
If you make this Southwest Pasta Salad recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Southwest Pasta Salad
Ingredients
- 1 lb gluten free brown rice and quinoa fusilli pasta
- 1 (15 ounce) can sweet corn
- 1 (15 ounce) can black beans
- 2 large orange bell peppers, seeded and chopped
- 1 medium red onion, diced
- 5 medium Roma tomatoes, chopped
Chipotle Ranch Dressing
- ¾ cup raw cashews
- 2 tbsp freshly squeezed lemon juice, or lime juice
- 1 + 2 tsp sauce chipotle pepper in adobo sauce
- 1 tbsp chili powder
- ¾ tsp onion powder
- 2 tsp minced garlic
- 2 tbsp freshly chopped dill
- 1 tsp fine sea salt, or to taste
- 1 cup unsweetened almond milk, to thin as needed
Garnish
- 1 large ripe avocado, pitted, fleshed and chopped
- ½ cup roughly chopped cilantro
- 2 tbsp lime juice, from about 2 limes
Instructions
- Cook pasta: In a large pot, bring to boil 1 gallon of water for package of pasta. After water comes to a rolling boil, add pasta; cook uncovered for 6-8 minutes, until al dente. Be careful not to overcook! Drain and rinse pasta with cold water; set aside.
- Meanwhile, drain and rinse canned corn and canned black beans. Add to large bowl with chopped veggies (bell peppers, red onion and Roma tomatoes).
- Make dressing: add cashews to medium bowl with boiled water. Let soak for 15 minutes. Drain, rinse and add to blender cup with the rest of Chipotle Ranch Dressing ingredients. Blend until smooth; taste test before adding more adobo sauce, lime juice, and/or salt.
- Combine pasta with veggies, and pour on about half of the dressing. Toss to combine, adding more dressing as desired. Chill in fridge until ready to serve with chopped avocado, cilantro and lime, as you wish. Enjoy!
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