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Vegan Southwestern Pasta Salad

Crazy Vegan Kitchen
A Mexican inspired Vegan Southwestern Pasta Salad with Roasted Sweet Potato, Grilled Corn, Cherry Tomatoes, Black Beans & a Cumin Lime Vinaigrette.
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 282 kcal


  • 8 oz Pasta of your choice 250g
  • 3 Green Onions sliced into small pieces
  • 1 cup Cherry Tomatoes halved
  • 1 can Black Beans drained
  • 1 large Avocado diced
  • 1 bunch bunch of Cilantro chopped finely (you can use Parsley instead)

For Roasted Corn:

  • 1 1/2 cups Corn Kernels preferably frozen
  • 1 tbsp Olive Oil
  • 1 tsp Salt/Pepper

For Roasted Sweet Potato:

  • 1 medium Sweet Potato diced
  • 1 tbsp Olive Oil
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • 1 tsp Salt/Pepper

Cumin Lime Dressing:

  • 1 large Lime
  • 1/4 cup Lime Juice
  • 1 tbsp Rice Vinegar
  • 1/4 cup Olive Oil
  • 1 tsp crushed Garlic
  • 2 tsp Ground Cumin
  • 2 tsp Agave Nectar
  • 1 tsp Salt/Pepper to taste


  • Start off preparing your Roasted Corn and Sweet Potato. Preheat oven to 200C/400F.
  • In a bowl, combine your Cork Kernels with Olive Oil and Salt/Pepper, to taste. Lay on a parchment lined baking tray in a single layer and roast in the oven for 10-12 minutes. Corn is ready when it is nicely browned, not burnt.
  • Remove from oven.
  • Combine diced Sweet Potato, Olive Oil, Ground Coriander, Ground Cumin, Paprika and Salt/Pepper, to taste in a bowl. Mix to combine and transfer to a parchment lined baking sheet. Turn oven down to 180C/360F and roast Sweet Potatoes for 15-20 minutes or until golden and tender.
  • Meanwhile, cook your pasta according to directions on packaging. Once cooked, drain and place in a large salad bowl.
  • Toss Pasta with your Green Onions, drained Black Beans, halved Cherry Tomatoes, Avocado, Roasted Corn, Roasted Sweet Potato and Cilantro.
  • To make dressing, combine everything in a bowl and whisk well. Pour over Pasta Salad and toss to combine.
  • Check for seasoning and adjust accordingly. Serve.
  • This Vegan Southwestern Pasta Salad is lovely warm, but can also be enjoyed cold. Kept in an air-tight container, it will last for up to 1 week.


TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. 


Serving: 1servingCalories: 282kcalCarbohydrates: 29gProtein: 4gFat: 19gSaturated Fat: 3gSodium: 158mgPotassium: 491mgFiber: 5gSugar: 6gVitamin A: 8417IUVitamin C: 24mgCalcium: 76mgIron: 4mg
Keyword southwest pasta salad, vegan pasta salad, vegan southwest salad
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