Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add your whole wheat pasta and cook according to package instructions until al dente, typically 8–10 minutes. Once done, drain the pasta in a colander and immediately rinse it under cold water to stop cooking.

In a high-speed blender, combine the raw cashews, fresh lime juice, garlic, chipotle peppers, chili powder, ground cumin, smoked paprika, and a splash of water. Blend on high until the mixture is completely smooth and creamy, about 1–2 minutes.

In a large mixing bowl, combine the halved cherry tomatoes, diced red bell pepper, chopped red onion, fresh cilantro, rinsed black beans, fire-roasted corn, and the cooked pasta.

Pour the creamy dressing over the salad mixture and gently toss everything together until well coated. Taste and adjust the seasoning with kosher salt and black pepper as desired.

Your vibrant Vegan Southwest Pasta Salad is ready to be enjoyed immediately, but it truly shines after allowing it to sit for at least 30 minutes in the refrigerator.