CREAMY VEGAN SOUTHWEST PASTA SALAD

WHY YOU'LL  LOVE THEM

THEY'RE...

✓ PACKED WITH FLAVOR ✓ VEGAN & FULL OF VEGGIES ✓ RIDICULOUSLY EASY TO MAKE

WHAT YOU'LL NEED

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

1

PREP

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.

2

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 remaining ingredients. Pour the creamy vegan southwest dressing over top. Toss to combine, seasoning with additional S&P as needed.

3

SERVE

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!