Mexican Vegan Pasta Salad

March 27, 2020

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Warmer weather is starting to hit here in Nashville which has me CRAVING cooler foods. Add the quarantine on top of that and I really felt like I needed something that also would be comforting (but not have me gaining the quarantine 15). This recipe is what came from that – I hope you enjoy it as much as I and Nathan have!


  • 9 ounces gluten-free pasta (I used 1 package of Taste Republic pasta)
  • 1/2 small red onion, diced
  • 1 package of cherry tomatoes, halved
  • 1/2 bell pepper, diced
  • 1/2 jalapeño, finely minced
  • 1 14-ounce can black beans or kidney beans, drained & rinsed
  • 1 cup of frozen corn 
  • 1/2 cup finely chopped cilantro
  • salt and pepper to taste


  • 3/4 cups of unsweetened almond milk 
  • 3/4 cup raw cashews
  • 1/2 lime, juiced
  • 1 tsp honey 
  • 2 cloves garlic
  • 1 chipotle pepper packed in adobo sauce
  • 1/2 tsp chili powder 
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp onion powder 
  • 1/2 tsp salt 


  1. Cook your pasta according to package instructions and set aside.
  2. Next, make your dressing by adding all the ingredients in a high-speed blender, blend until smooth.  You may need to scrape down the sides a few times to get the entire contents creamy.  Set the dressing aside.  
  3. Add the onion, tomatoes, bell pepper, jalapeño, black beans, corn, cilantro, and cooked pasta to a bowl, season with salt and pepper. Pour the dressing over top and toss to combine. Add more salt and pepper if needed. 
  4. Serve & enjoy! This pasta will keep in your fridge for up to 1 week. 

The comments +

  1. Fai says:

    Hi! These serves only 2 people right? Making this tonight. Excited!

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