Why You’ll Love This Recipe

Vegan Chipotle Pasta Salad is a smoky, creamy, and satisfying dish with just the right amount of spice. This crowd-pleasing salad features tender pasta, colorful veggies, and a luscious chipotle-infused dressing made from plant-based ingredients. Perfect for summer BBQs, picnics, or weekday lunches, it delivers bold Southwestern flavors in every bite without any dairy or meat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

short pasta (like rotini, penne, or shells)
cherry tomatoes
corn (fresh, canned, or frozen)
black beans
red bell pepper
red onion
cilantro
avocado (optional)

for the chipotle dressing:
raw cashews (soaked)
chipotle peppers in adobo sauce
garlic
lime juice
apple cider vinegar
maple syrup
smoked paprika
salt
water

directions

Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Set aside.

In a high-speed blender, blend soaked cashews, chipotle peppers, garlic, lime juice, apple cider vinegar, maple syrup, smoked paprika, salt, and water until smooth and creamy.

In a large bowl, combine cooked pasta, halved cherry tomatoes, corn, drained black beans, diced red bell pepper, finely chopped red onion, and chopped cilantro.

Pour the chipotle dressing over the salad and toss to coat everything evenly.

Refrigerate for at least 30 minutes to allow flavors to meld.

Top with sliced avocado before serving, if using.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 20 minutes
Soaking time: 30 minutes (or boil cashews for 10 minutes to speed up)
Chill time: 30 minutes
Total time: 1 hour 20 minutes

Variations

Use vegan mayo or tahini instead of cashews for a nut-free dressing.
Add diced cucumber or shredded cabbage for crunch.
Stir in cooked quinoa for extra protein.
Replace pasta with gluten-free options for a gluten-free version.

storage/reheating

Store in an airtight container in the fridge for up to 4 days.
Do not freeze, as the dressing texture may change.
Stir well before serving and add a squeeze of lime to refresh the flavor.
Avocado is best added fresh before serving to avoid browning.

FAQs

Can I make this salad ahead of time?
Yes, it actually tastes better after sitting for a few hours or overnight.

Is this salad spicy?
It has a smoky, mild-to-medium heat—adjust the chipotle amount to your preference.

What if I don’t have cashews?
You can use vegan mayo, tahini, or sunflower seeds as a substitute.

Can I make it oil-free?
Yes, this recipe contains no added oil.

What kind of pasta works best?
Short shapes like rotini, penne, or shells hold the dressing well and are easy to eat.

Do I need to soak the cashews?
Yes, soaking ensures a smooth, creamy dressing—boiling them is a quicker alternative.

Can I serve this warm?
It’s best served chilled, but you can enjoy it at room temperature too.

Is this high in protein?
Yes, with black beans, pasta, and cashews, it’s quite filling and protein-rich.

Conclusion

Vegan Chipotle Pasta Salad is a vibrant, zesty dish that’s both comforting and refreshing. With its creamy dressing, bold flavors, and hearty ingredients, it’s the perfect make-ahead meal for any occasion. Whether you’re meal-prepping or bringing a dish to share, this salad will spice up your table and satisfy every guest.