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!

INGREDIENTS:

• 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

DRESSING INGREDIENTS: 

• 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 

DIRECTIONS:

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.