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Vegan Southwest Pasta Salad with fresh veggies and spices in a bowl.

Vegan Southwest Pasta Salad

A colorful and spicy pasta salad featuring corkscrew pasta, black beans, sweet charred corn, and a smoky lime dressing. Both comforting and refreshing, it's perfect for weeknight dinners or potlucks.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Southwest, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces rotini or fusilli pasta (gluten-free if needed) Keeps dressing clinging nicely.
  • 1 can black beans, drained and rinsed (15 oz) Protein-rich and filling.
  • 1 cup frozen corn, thawed (or grill fresh corn for smoky note)
  • 1 cup cherry tomatoes, halved For bursts of sweet acidity.
  • 1 each red bell pepper, diced For crunch and color.
  • 1/2 small red onion, finely chopped Or swap with green onion for a milder flavor.
  • 1 each ripe avocado, diced Add just before serving.
  • 1/2 cup chopped cilantro Bright, herbaceous lift.
  • 1/3 cup vegan mayonnaise Or blended silken tofu for a lighter alternative.
  • 2 tablespoons lime juice (fresh) Brightens everything.
  • 1 tablespoon apple cider vinegar Balances richness.
  • 1 teaspoon ground cumin Smoky southwest notes.
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 tablespoon maple syrup or agave (optional) For balance.
  • Salt and pepper to taste
  • Optional: jalapeno for heat, vegan cheddar for indulgent comfort, or swap spinach with kale for a heartier green.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Drain and rinse under cold water to stop cooking and cool the pasta quickly.
  2. While the pasta cooks, prepare the corn. In a hot skillet, cook the thawed corn for 4–6 minutes until some kernels char slightly.
  3. In a large mixing bowl, whisk together vegan mayonnaise, lime juice, apple cider vinegar, cumin, smoked paprika, chili powder, maple syrup, salt, and pepper.
  4. Add the cooled pasta, black beans, charred corn, cherry tomatoes, red bell pepper, red onion, and half the cilantro into the dressing bowl. Toss gently to coat.
  5. Fold in diced avocado just before serving to keep it fresh.
  6. Chill for at least 30 minutes if possible to let flavors meld.
  7. Serve cold or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Best when chilled.