WHOLE WHEAT PASTA CHERRY OR GRAPE TOMATOES RED Bell pepper red onion cilantro black beans fire-roasted corn water cashews lime garlic chipotle peppers in adobo sauce chili powder ground cumin smoked paprika S&P
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. Drain the pasta, rinsing with cold water, and set aside. Meanwhile, prep the dressing. Add all listed ingredients to a high-speed blender. Blend until smooth and creamy. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
Add the halved tomatoes to a large mixing bowl. Season with 1/2 teaspoon kosher salt, tossing to combine. Add in the remaining ingredients. Pour the creamy vegan southwest dressing over top. Toss to combine, seasoning with additional S&P as needed.
You can serve this pasta salad immediately, though we like it best after it has sat for a few hours. Serve it at your next potluck-style summer BBQ or alongside your favorite summer dinners, like these grilled black bean burgers. Enjoy!