Vegan Southwest Pasta Salad

This Vegan Southwest Pasta Salad is fresh, colorful, and full of bold flavor.

It’s one of those recipes you can throw together without stress, and it always turns out great.

I’ve made this for potlucks, quick lunches, and meal prep weeks when I needed something filling but still light.

The creamy lime dressing and crunchy veggies make every bite exciting.

Servings: 6
Total Time: 25 minutes
Cook Time: 10 minutes

Why I Love This Recipe

I first made this on a hot summer day when I didn’t want to turn on the oven. I had random veggies in the fridge and some pasta in the pantry. I tossed everything together with a quick lime dressing, and it instantly became a favorite.

Here’s why I keep coming back to it:

• It’s bright and colorful, which makes it feel fun to eat.
• The creamy dressing is dairy-free but still rich.
• It’s filling without being heavy.
• It tastes even better the next day.
• It works for lunch, dinner, or a side dish.

What You’ll Need

• 12 ounces rotini pasta
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• ½ cup red onion, finely diced
• 1 cup cherry tomatoes, halved
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or thawed frozen)
• ¼ cup fresh cilantro, chopped

Dressing:

• ½ cup vegan mayonnaise
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Tools You’ll Need

• Large pot
• Colander
• Large mixing bowl
• Small mixing bowl
• Whisk
• Cutting board
• Sharp knife
• Measuring cups and spoons

Recipe and Instructions

Step 1: Cook the Pasta

Bring a large pot of water to a boil. Add 12 ounces rotini pasta and cook according to package directions (about 8–10 minutes) until al dente. Drain and rinse under cold water until completely cool.

Step 2: Prep the Vegetables

Dice 1 red bell pepper, dice 1 green bell pepper, finely dice ½ cup red onion, halve 1 cup cherry tomatoes, drain and rinse 1 can black beans, measure 1 cup corn kernels, and chop ¼ cup fresh cilantro.

Step 3: Make the Dressing

In a small bowl, whisk together ½ cup vegan mayonnaise, 2 tablespoons fresh lime juice, 1 tablespoon olive oil, 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth and creamy.

Step 4: Combine Everything

In a large mixing bowl, add cooled rotini pasta, diced red bell pepper, diced green bell pepper, finely diced red onion, halved cherry tomatoes, drained black beans, corn kernels, and chopped cilantro. Pour the creamy lime dressing over the top. Toss until everything is evenly coated.

Why This Recipe Works (Quick Science)

The lime juice adds acid, which brightens all the flavors and balances the creamy vegan mayonnaise. The pasta absorbs some of the dressing as it sits, which makes the flavor even better over time. The beans add protein and fiber, helping you feel full longer.

Pro Tips

• Rinse the pasta with cold water so it stops cooking and doesn’t get mushy.
• Let the salad chill for at least 30 minutes before serving so the flavors blend.
• Dice the vegetables small so you get a little bit of everything in each bite.
• Taste before serving and add a squeeze of extra lime if it needs more brightness.

Substitutions and Variations

• Swap rotini for bowtie or penne pasta.
• Add diced avocado right before serving.
• Use red onion or regular onion depending on what you have.
• Add a pinch of cayenne for heat.

Make Ahead Tips

You can make this up to 24 hours in advance. Store it covered in the fridge. If it looks dry the next day, stir in a tablespoon of olive oil or a squeeze of lime juice.

Leftovers and Storage

Store in an airtight container in the fridge for up to 4 days. Stir before serving. Do not freeze, as the texture will change.

Macros Information (Per Serving, Approximate)

• Calories: 320
• Protein: 9g
• Carbohydrates: 42g
• Fat: 14g
• Fiber: 7g

Common Mistakes

• Overcooking the pasta. It should be firm, not soft.
• Skipping the rinse. Warm pasta will soak up too much dressing.
• Not seasoning enough. Taste and adjust salt and lime.

What to Serve With

• Grilled veggie burgers
• Fresh fruit salad
• Tortilla chips and salsa
• Simple green salad

FAQ

Can I make this gluten-free?
Yes, just use gluten-free pasta.

Can I make it oil-free?
You can skip the olive oil, but the dressing will be slightly thicker.

Does it taste better cold?
Yes, it’s best chilled for at least 30 minutes.

Final Thoughts

This Vegan Southwest Pasta Salad is simple, fresh, and packed with flavor. It’s easy enough for a busy weeknight and tasty enough to share. Give it a try, and when you do, come back and let me know how it turned out or if you added your own twist. I’d love to hear about it.