Print

Southwest Chipotle Pasta Salad Recipe with Creamy Dressing

Southwest Chipotle Pasta Salad - featured image
Print Recipe

A quick and easy pasta salad featuring a creamy chipotle dressing with smoky, tangy flavors, fresh veggies, and al dente pasta. Perfect for potlucks, picnics, or casual dinners.

Ingredients

Scale
  • 12 oz (340 g) rotini or penne pasta
  • 2–3 chipotle peppers in adobo sauce, finely chopped
  • ½ cup (120 ml) mayonnaise, preferably full-fat
  • ¼ cup (60 ml) Greek yogurt (can swap with dairy-free yogurt)
  • Juice of 1 large lime, freshly squeezed
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh cilantro (optional)
  • 1 cup corn kernels (fresh or frozen and thawed)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • 3 green onions, sliced thinly
  • Salt and pepper to taste
  • 1–2 tablespoons olive oil for tossing veggies

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) of rotini or penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside in a large mixing bowl.
  2. In a medium bowl, combine 2-3 finely chopped chipotle peppers in adobo sauce, ½ cup (120 ml) mayonnaise, ¼ cup (60 ml) Greek yogurt, juice of 1 lime, and 2 cloves minced garlic. Whisk together until smooth and creamy. Season with salt and pepper to taste. If the dressing feels too thick, add a teaspoon of water or olive oil to loosen it up.
  3. Dice 1 medium red bell pepper, halve 1 cup cherry tomatoes, slice 3 green onions thinly, and chop ¼ cup fresh cilantro. Rinse and drain 1 cup canned black beans and thaw 1 cup corn kernels if using frozen.
  4. Add the prepared veggies and beans to the bowl with pasta. Pour the creamy chipotle dressing over the mixture. Gently toss everything until evenly coated. Taste and adjust seasoning with extra salt, pepper, or lime juice if needed.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld. When ready, give it a final toss and garnish with extra cilantro or a lime wedge, if desired.

Notes

Use fresh lime juice for best flavor. Rinsing pasta with cold water stops cooking and helps dressing cling. Adjust chipotle peppers to control heat. Chilling the salad for at least 30 minutes enhances flavor melding. For vegan version, substitute mayo and Greek yogurt with vegan alternatives. Gluten-free pasta can be used to make the recipe gluten-free.

Nutrition

Keywords: Southwest, chipotle, pasta salad, creamy dressing, easy recipe, potluck, picnic, gluten-free option, vegetarian, vegan adaptation

Find it online: https://lirafood.com/southwest-chipotle-pasta-salad-recipe-with-creamy-dressing-easy-and-flavorful/