Step 1

Start soaking the cashews for the Creamy Jalapeno Ranch Dressing (Remember you're making a double batch of the Southwest Vegan Ranch Dressing for this.)

Step 2

Cook the pasta according to package directions in well-salted water for al dente.

Step 3

While the noodles are cooking, prep/chop all the veggies, except the avocado, and place them in a large bowl.

Step 4

When the noodles are done, let them cool to almost room temp before mixing them into the veggie mix.

Step 5

Finish making the dressing: Place all the ingredients for a double batch of Southwest Vegan Ranch Dressing into a high speed blender. Add the remaining extra ingredients listed above for the dressing and puree until smooth. It may taste a bit strong on its own, but once mixed with the pasta and veggies, it will tone down.

Step 6

Pour the dressing over the pasta and veggies, using as much or as little as you like. I like to add just enough to coat at first....some of it gets absorbed by the noodles as it sits....then add more just before serving. Taste for seasoning and add more salt/pepper/cumin, etc., if desired. A squeeze of lime would be great, too.

Step 7

Cover the pasta salad and store in the fridge until ready to serve. Store any extra dressing in an airtight container in the fridge as well. Dice the avocado and add just before serving. You can serve the pasta salad cold or at room temperature. It gets better as it sits!