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Creamy Southwest Chipotle Pasta Salad

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A creamy, smoky, and fresh pasta salad with chipotle dressing and crisp veggies, perfect for quick meals, potlucks, or picnics.

Ingredients

Scale
  • 8 ounces rotini pasta (or your favorite short pasta shape; tri-color rotini adds a fun look)
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels, fresh or frozen
  • 1 medium red bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup black beans, drained and rinsed (optional)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon lime juice, freshly squeezed
  • 1 teaspoon ground cumin
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: fresh cilantro, shredded cheddar or cotija cheese, sliced avocado

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package directions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain in a colander and rinse under cold water to cool and stop the cooking process. Set aside to drain thoroughly.
  2. While pasta cooks, halve 1 cup cherry tomatoes, dice 1 red bell pepper, finely chop 1/2 cup red onion, and drain and rinse 1/2 cup black beans if using. If using frozen corn, thaw and drain 1 cup. Fresh corn cut off the cob works beautifully here.
  3. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or Greek yogurt, 2 minced chipotle peppers in adobo sauce, 1 tablespoon fresh lime juice, 1 teaspoon ground cumin, and 1 minced garlic clove. Season with salt and freshly ground black pepper to taste. Taste and adjust chipotle and lime levels to your preference.
  4. In a large mixing bowl, toss the drained pasta with the chopped veggies and black beans. Pour the creamy chipotle dressing over the pasta and veggies. Gently fold everything together until well coated.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors marry. Before serving, give the salad a gentle stir and garnish with fresh cilantro, shredded cheese, or sliced avocado if desired.

Notes

Do not overcook the pasta; rinse with cold water to stop cooking and keep firm. Adjust chipotle peppers to control heat. Chill salad for at least 30 minutes to enhance flavors. Start with most of the dressing and add more if needed to avoid overdressing. Use fresh veggies for best texture. Can be made ahead and stored up to 3 days refrigerated.

Nutrition

Keywords: pasta salad, chipotle, creamy dressing, southwest, easy recipe, fresh veggies, potluck, picnic

Find it online: https://lucastable.com/creamy-southwest-chipotle-pasta-salad-recipe-easy-fresh-veggie-ideas/