1mediumred bell peppermedium diced; yellow or orange also work
1cupfire-roasted corn
½cupchopped 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.