Description
This chipotle pasta salad is creamy, smoky, and just a little spicy — 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:
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12 oz pasta (rotini, penne, or bowtie)
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1 cup canned corn, drained
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1 cup cherry tomatoes, halved
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1/2 red onion, finely chopped
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1 red bell pepper, diced
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1 avocado, diced
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1 (15 oz) can black beans, drained and rinsed
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1/4 cup chopped fresh cilantro
For the Chipotle Dressing:
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1/2 cup mayonnaise (or vegan mayo)
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1/4 cup sour cream (or dairy-free alternative)
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1-2 chipotle peppers in adobo sauce, minced (adjust to taste)
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1 tbsp adobo sauce from the can
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1 tbsp lime juice
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1/2 tsp garlic powder
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Salt and pepper to taste
Instructions
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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. -
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. -
Combine ingredients:
In a large bowl, mix the cooled pasta, corn, tomatoes, red onion, bell pepper, black beans, and cilantro. -
Add dressing & toss:
Pour the dressing over the salad and toss to combine. Gently fold in the avocado last. -
Chill and serve:
Refrigerate for 20–30 minutes before serving for best flavor.
Notes
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Add grilled chicken or tofu for extra protein.
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Use gluten-free pasta to make it gluten-free.
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Best eaten within 2–3 days due to the fresh avocado.