This mayo-free twist on creamy pasta salad features a chipotle cashew cream sauce, crisp veggies, and zesty flavors. This vegan pasta salad is balanced enough to be the main dish and it comes together in under 30 minutes (plus chill time)!
While I do adore simple vinaigrette-based pasta salad, sometimes I want something a little more exciting. That's where this flavor-packed chipotle cashew pasta salad comes in.
This is a creamy, mayo-free pasta salad that features a spicy chipotle cashew sauce base inspired by cashew cream and vegan queso.
If you're new to cashew cream, I've been kind of obsessed with pairing it with pasta lately in lemon pasta, spicy one-pot pasta, and even vegan spinach artichoke pasta. It's the perfect dairy-free and egg-free "cream" stand-in and it's super easy to make.
Recipe features
- Flavorful: Smoky, spicy, zesty, and a touch of sweetness.
- Balanced: Made with pasta, bell peppers, corn, shallots, and black beans for a balanced meal or side.
- Creamy without mayo or dairy. This pasta salad is vegan and features homemade cashew cream.
- Quick: This pasta salad is ready in just about 30 minutes, but I do recommend chilling it for the best results.
If you like my vegan ranch pasta salad or black bean and corn salad, then I think you'll love this recipe!
Ingredients
- Pasta: I use cavatappi because it has a fun shape that holds sauce well. If you can't find cavatappi, you can use rotini, penne, or elbow pasta.
- Cashews: Choose raw unsalted cashews for the most neutral flavor. Roasted cashews do work in a pinch but will slightly alter the flavor of the sauce.
- Chipotle peppers: Choose chipotle peppers canned in adobo sauce. These are smoked and dried jalapeno peppers. Find in the international aisle or canned vegetable aisle.
- Shallot: I like to use shallot instead of red onion because it has a lighter, less astringent flavor. However, an equal amount of red onion works if you don't mind the flavor.
- Bell pepper: Choose red, orange, or yellow for a pop of color and sweetness.
- Fire-roasted corn: Choose canned or frozen fire-roasted corn or roast your own using regular frozen corn (see tips below).
- Lime and cilantro add zest and lightness to the pasta salad. I recommend using fresh limes for the best flavor.
Step by step instructions
Start by cooking the pasta in a large pot filled with well-salted water. Cook the pasta to al-dente, or 1 minute less than recommended cook time. It should still have a bit of a bite to it but still be edible.
Meanwhile, soak cashews in almost boiling water in a heat-proof bowl. Soak the cashews for at least 10 minutes. Reserve the soaking water.
Alternately, soak cashews overnight or for 6-8 hours. This is a good option if you have a weak blender.
Make the cashew sauce in a blender. Stop and scrape down the sides with a spatula as needed, blending until the sauce is completely smooth.
Start with just ½ cup of the soaking liquid and add more as needed to thin to a mayonnaise-like consistency.
To make the pasta salad, first toss the cavatappi with the cashew sauce, chili powder, and lime zest. Then add the remaining ingredients, tossing to combine.
Cover and chill for at least an hour before enjoying.
Cooking tips and variations
- Gluten-free: Make this pasta salad gluten-free by using your favorite gluten-free pasta.
- Spice level: One chipotle pepper makes the chipotle pasta salad lightly spicy. Adobo sauce also contributes heat. Adjust to taste. For more spice, add one finely chopped fresh jalapeno to the pasta.
- Fire-roasted corn: It is easy to make homemade fire-roasted corn in a cast-iron or other large skillet. Heat 1 tablespoon neutral oil over medium-high heat. Add frozen corn directly to the pan. Stir when golden on one side. The corn is ready when speckled with dark brown, almost blackened areas.
- Chill time: Pasta salad is best enjoyed chilled. Chill for at least one hour before serving.
Storage and make-ahead tips
- Make-ahead: The chipotle cashew sauce, pasta, and veggies can all be prepped 24-48 hours in advance. Toss pasta with olive oil before storing. Store all components separately in the fridge.
- Leftovers: This salad keeps for up to 3-4 days. The pasta salad does absorb some of the sauce as it refrigerates, so it won't be as creamy after the first day.
- Serving tip: For the creamiest result, reserve half of the cashew sauce until just ready to serve the pasta salad. Toss the pasta salad with the sauce just before serving.
- If you prefer to serve the pasta immediately without chilling it, simply run the pasta under cold running water until chilled. Or fill a large bowl with ice, then place a bowl with pasta on top of the ice. This will chill the pasta more quickly than refrigerating it does.
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Recipe
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Creamy Chipotle Pasta Salad (Vegan)
Ingredients
Chipotle Cashew Sauce
- 1 cup raw unsalted cashews
- 1 cup water as needed
- 2 tablespoons lime juice from one lime
- 1 tablespoon adobo sauce see note #1
- 1-2 chipotle peppers from a can of chipotles in adobo sauce
- 2 tablespoons nutritional yeast
- ¼ teaspoon salt adjust to taste
Pasta Salad Ingredients
- 8 ounces cavatappi pasta
- 1 tablespoon lime zest from one lime
- 1 teaspoon chili powder
- 15 ounce can black beans drained and rinsed
- 1 medium shallot finely diced; red onion also works
- 1 medium red bell pepper medium diced; yellow or orange also work
- 1 cup fire-roasted corn
- ½ cup chopped cilantro
Instructions
- Cook pasta to al dente in well-salted water. Drain and set aside.
- Meanwhile, place 1 cup of cashews in a heat-proof bowl. Cover the cashews with almost boiling water. I use an electric kettle for this, but you can also heat water on the stove top. Soak for at least 10 minutes. Drain the cashews but make sure to reserve all of the soaking liquid.
- To a blender, add the soaked cashews, ½ cup of the cashew soaking water, lime juice, adobo sauce, chipotle peppers, nutritional yeast, and salt. Blend until smooth. If needed, add additional liquid 1-2 tablespoons at a time to reach a thin mayonnaise consistency.
- Place the cooked pasta in a large bowl. Toss with the cashew sauce, lime zest, and chili powder.
- Add the black beans, shallots, red bell pepper, cilantro, fire-roasted corn, and cilantro. Stir to combine.
- Taste for lime zest and salt. Cover and chill for at least an hour before serving. Enjoy!
Notes
- Chipotle peppers: These come from a can of chipotles in adobo sauce. One chipotle pepper + 1 tablespoon of adobo sauce makes the pasta salad lightly spicy. Adjust to taste.
- Fire-roasted corn: Choose frozen, canned, or make at home. Heat 1 tablespoon neutral oil over medium-high heat in a cast-iron skillet or another large skillet. Add 1 cup of frozen corn to the pan. Stir when golden on one side. The corn is ready when speckled with dark brown, black areas.
- Make-ahead: The chipotle cashew sauce, pasta, and veggies can all be prepped 24-48 hours in advance. Toss pasta with olive oil before storing. Store all components separately in the fridge.
- Leftovers: This salad keeps for up to 3-4 days. The pasta salad does absorb some of the sauce as it refrigerates, so it won't be as creamy after the first day.
Amy says
The original recipe is a great base but a bit bland for my taste. I added the following to the dressing to pick up the flavor:
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp oregano
1-2 Tbsp maple syrup
Additional 1 Tbsp lime juice
Additional 1/4 tsp salt
Hope this helps! I will definitely use this recipe again with my additions!
Cassidy Reeser says
Those modifications sound good! thanks for the review!
Foodie says
Super duper bland, unfortunately. Ended up adding pickled onions to flavor it up, but still not one I’d make again.
Cassidy Reeser says
Sorry to hear you didn’t enjoy it but thanks anyway for trying it! I would suggest adjusting salt, chipotle peppers, and lime juice to taste for anyone else who finds it too bland, but picked onions is a great idea too.