Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 8-12
Method: Stovetop

INGREDIENTS
16 ounces pasta (your choice)
16 ounces cherry/grape tomatoes,
1 red bell pepper, deseeded & diced
1 small red onion, diced
1 cup finely chopped cilantro
1 14-ounce can black beans, drained & rinsed
2 cups corn
kosher salt
Ground black pepper,
1 cup water
1 cup raw cashews (unsalted)
1 lime, juiced
3 cloves garlic
2–3 chipotle peppers, packed in adobo sauce1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt

INSTRUCTIONS

1. Bring a large pot of water to a boil. Once boiling, generously salt the water. Add in the pasta and cook to al dente, according to package directions.
2. Make the creamy vegan southwest dressing while pasta boils. Add all listed ingredients to a high-speed blender. Blend until smooth and creamy. Set aside.
3. Drain the pasta, rinsing with cold water, and set aside.
4. Assemble the salad: Add the halved tomatoes to a large mixing bowl. Season with 1/2 teaspoon kosher salt, tossing to combine. Add in the bell pepper, red onion, cilantro, black beans, corn, and cooked pasta. Pour the creamy vegan southwest dressing over top. Toss to combine, seasoning with additional kosher salt & ground black pepper as needed.
5. Serve & enjoy! You can serve this pasta salad immediately or chilled.

A recipe you will LOVE! The veggies add pops of freshness, while the creamy dressing delivers the perfect touch of smoky, zippy heat.
— Lacie Armstrong