Southwest Pasta Salad

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Summer is officially still a month away! I know it seems a little early to start sharing BBQ recipes, but I couldn’t wait any longer to share this one with you. When it’s warm out, there’s nothing better than a bowl of fresh colorful salad! I am a picky eater when it comes to salad, but this one is so good that I keep coming back to this time and again!

With whole grain pasta, juicy cherry tomatoes, black beans, corn, fresh cilantro, this Southwest Pasta Salad is as bright and sunny as a warm summer day. It is slightly spicy, sweet, and has all the flavors of our favorite tacos. But the real secret lies in the homemade roasted pepper cashew dressing. It is creamy, flavourful, and insanely delicious!

The dressing can be stored in an airtight container in the refrigerator and can be used in about as many ways as you can think of- as a salad dressing, as a dip with a platter of crackers and vegetables, a tasty spread on sandwiches, and even as a pasta sauce.

This pasta salad is incredibly easy to make and comes together in just 30 minutes. You can make this ahead of time and store it in the refrigerator until you are ready to serve. Another reason to love it!

Are you looking for other Pasta recipes ?You can also check out my Spicy Sausage Pantry Pasta and Spaghetti with Chicken Meatballs

This recipe is perfect for a satisfying weekday lunch as well as for all of your spring and summer potlucks as it is vegetarian, vegan, dairy-free. If you consider yourself a carnivore or if you want some extra protein, you can also consider adding some shredded chicken.

Take this to your next potluck, BBQ party, or family gathering, and it will be one of the first dishes gone.

If you make this recipe, I would love to know how it turned out! Please let me know by leaving a comment below.



Creamy Tomato Spinach Pasta Southwest Pasta Salad
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 4-8 servings
Calories per serving: 200kcal




Ingredients:
  • 225 g pasta
  • 225g cherry tomatoes, halved or quartered
  • 1 red bell pepper, deseeded and diced
  • 1 small red onion, diced
  • 1/2 cup finely chopped cilantro
  • 200 g can black beans, drained and rinsed
  • 1 cup boiled/frozen corn
  • Salt and ground black pepper, for seasoning
  • 1/2 cup water
  • 1/2 cup raw cashews
  • Juice of 1/2 lime
  • 1 clove garlic
  • 1-2 peppers
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon 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. Drain the pasta, rinsing with cold water, and set aside.
  2. Preheat your oven to 200C. Line a baking tray with parchment paper or aluminium foil.
  3. For the dressing,place the red peppers on the baking tray and roast for 20-25 minutes, When the skin is slightly charred, your peppers are ready.
  4. Add all the roasted peppers, cashews, 1/2 cup water, chilli powder, cumin powder,garlic clove, salt, lime juice to a high-speed blender. Blend until smooth and creamy. You can add a splash of water if you find the consistency too thick. Taste and adjust for seasoning.
  5. Add the halved tomatoes to a large mixing bowl. Season with 1/2 teaspoon salt, tossing to combine. Add in the bell pepper, red onion, cilantro, black beans, corn, and cooked pasta. Pour the creamy dressing over top. Toss to combine, season with additional salt and ground black pepper as needed.
  6. Serve and enjoy!

Comments

  1. Bubbles27 May 2021 at 09:44

    Delicious and colourful salad.. Perfect for warm summer nights.. 👌👌

    ReplyDelete
    Replies
    1. Paromita28 May 2021 at 10:56

      Thank you so much for the lovely comment

      Delete
  2. Tasha28 May 2021 at 07:39

    Great recipe; we especially loved the cashew dressing! 🤤

    ReplyDelete
    Replies
    1. Paromita28 May 2021 at 10:56

      Thank you so much for trying out the recipe! I am so glad to hear that you liked it.

      Delete

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