Go Back
Chipotle Pasta Salad

Smoky Chipotle Pasta Salad Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 8 oz rotini pasta
  • 1 cup canned black beans, drained and rinsed
  • 1 cup fresh or thawed frozen corn kernels
  • 1 red bell pepper, diced small
  • ½ small red onion, finely chopped
  • ½ cup chopped cilantro, plus extra for topping
  • ⅓ cup plain Greek yogurt
  • 3 tbsp mayonnaise
  • 1 to 2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
  • 2 tbsp fresh lime juice
  • 1 small garlic clove, grated
  • ½ tsp ground cumin
  • ½ tsp salt, plus more for the pasta water
  • ¼ cup crumbled cotija or feta (optional)

Method
 

  1. Cook the rotini in salted boiling water until al dente, 8 to 10 minutes. Drain, rinse with cold water, and shake well to remove excess moisture.
  2. In a small bowl, whisk the yogurt, mayonnaise, minced chipotle, adobo sauce, lime juice, garlic, cumin, and salt until smooth.
  3. In a large bowl, combine the cooled pasta, black beans, corn, bell pepper, and onion. Pour in about two-thirds of the dressing and toss to coat. Add more dressing as needed, then fold in the cilantro.
  4. Sprinkle the cotija and extra cilantro on top. Serve immediately or chill for 30 minutes to let the flavors meld.

Notes

This salad tastes even better after a rest in the fridge. If you are making it ahead, hold back a few spoonfuls of the dressing and the fresh toppings, then stir everything together just before serving so the texture stays bright.