Vegan Southwest Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant pasta salad with black beans, corn, jalapeños, cherry tomatoes, avocado, and cilantro tossed in a chipotle-lime dressing with cashews. Works as a main or side, especially good in warm months.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 375 g rotini pasta
- 2 cups corn kernels (150 g)
- 2 jalapeno (diced (50 g))
- 2 tsp olive or avocado oil
- 1 small red onion (diced (160 g))
- 2 medium red peppers (diced (350 g))
- 1- pint cherry tomato (halved (254 g))
- 1 398 mL can of black beans (drained and rinsed (1.5 cup approx.))
- ¼ cup cilantro (chopped)
- 1 cup roasted cashews (125 g)
- 1 cup boiling water
- ½ tsp chipotle powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- 1 garlic clove (5 g)
- 3 tbsp lime juice
- 2 tbsp lime zest
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 429mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 569mg
- Calcium
- 76mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 429MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.