Go Back
As the warm summer months arrive, gatherings with friends and family become a cherished tradition, and no spread is complete without a vibrant pasta salad. Among the myriad options available, the Creamy Chipotle Pasta Salad stands out with its unique flavor profile. This dish combines the comforting textures of pasta with the zesty kick of chipotle, creating a delightful balance that is both satisfying and refreshing.

Creamy Chipotle Pasta Salad

Discover the perfect addition to your summer gatherings with this Creamy Chipotle Pasta Salad recipe. Packed with vibrant flavors and nutritious ingredients like rotini pasta, fresh vegetables, and creamy avocado, this dish is both satisfying and refreshing. The smoky chipotle dressing ties everything together, making it a standout at barbecues and picnics. Easy to prepare and customizable, it's a delightful option for any occasion. Enjoy this deliciously balanced salad that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

8 oz (approximately 2 cups) rotini or penne pasta

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1 small red onion, finely chopped

1 cup black beans, rinsed and drained

½ cup fresh cilantro, chopped

1 ripe avocado, diced

1 cup sour cream

2 tablespoons mayonnaise

2-3 tablespoons chipotle peppers in adobo sauce (adjust based on desired spice level)

1 tablespoon freshly squeezed lime juice

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and pepper to taste

Optional: extra lime wedges for serving

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the rotini or penne pasta and cook as per the package instructions, usually 8-10 minutes, until al dente. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process. Set aside to cool completely.

    Prepare the Vegetables: While the pasta is cooking, chop the cherry tomatoes in half, finely chop the red onion, and roughly chop the fresh cilantro. For the avocado, carefully dice it and set it aside. If using frozen corn, place it in a colander and rinse it under warm water until thawed.

      Make the Dressing: In a medium mixing bowl, whisk together the sour cream, mayonnaise, chipotle peppers in adobo sauce, lime juice, garlic powder, and ground cumin until smooth. Season with salt and pepper to taste, adjusting the chipotle for spice preference.

        Combine Ingredients: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, corn, rinsed black beans, finely chopped red onion, and chopped cilantro. Drizzle the creamy chipotle dressing over the pasta and vegetables.

          Mix Thoroughly: Gently toss all the ingredients together using a spatula or large spoon until every bite is evenly coated with the dressing. Carefully fold in the diced avocado last, taking care not to mash it.

            Chill the Salad: Cover the bowl tightly with plastic wrap or a lid, and place it in the refrigerator. Let the salad chill for at least 30 minutes to allow the flavors to meld together beautifully.

              Serve: Once chilled, give the pasta salad a gentle stir. Taste and adjust the seasoning with more salt, pepper, or chipotle sauce if desired. Serve cold, with extra lime wedges on the side for an extra citrusy punch!

                Prep Time: 15 minutes | Total Time: 1 hour (including chilling) | Servings: 4-6 servings