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Chipotle Pasta Salad

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: No Bake/No Cook
  • Cuisine: Tex-Mex / Fusion

Description

This chipotle pasta salad is creamy, smoky, and just a little spicy β€” the perfect twist on the classic. Tossed with a chipotle-lime dressing, crisp veggies, and tender pasta, it’s a flavorful side dish that pairs well with grilled mains or stands on its own as a satisfying lunch.


Ingredients

For the Pasta Salad:

  • 12 oz pasta (rotini, penne, or bowtie)

  • 1 cup canned corn, drained

  • 1 cup cherry tomatoes, halved

  • 1/2 red onion, finely chopped

  • 1 red bell pepper, diced

  • 1 avocado, diced

  • 1 (15 oz) can black beans, drained and rinsed

  • 1/4 cup chopped fresh cilantro

For the Chipotle Dressing:

  • 1/2 cup mayonnaise (or vegan mayo)

  • 1/4 cup sour cream (or dairy-free alternative)

  • 1-2 chipotle peppers in adobo sauce, minced (adjust to taste)

  • 1 tbsp adobo sauce from the can

  • 1 tbsp lime juice

  • 1/2 tsp garlic powder

  • Salt and pepper to taste


Instructions

  1. Cook the pasta:
    Bring a pot of salted water to a boil. Cook pasta according to package instructions. Drain and rinse under cold water to stop the cooking. Set aside to cool.

  2. Make the dressing:
    In a bowl, whisk together mayo, sour cream, chipotle peppers, adobo sauce, lime juice, garlic powder, salt, and pepper. Taste and adjust spice as needed.

  3. Combine ingredients:
    In a large bowl, mix the cooled pasta, corn, tomatoes, red onion, bell pepper, black beans, and cilantro.

  4. Add dressing & toss:
    Pour the dressing over the salad and toss to combine. Gently fold in the avocado last.

  5. Chill and serve:
    Refrigerate for 20–30 minutes before serving for best flavor.


Notes

  • Add grilled chicken or tofu for extra protein.

  • Use gluten-free pasta to make it gluten-free.

  • Best eaten within 2–3 days due to the fresh avocado.