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Fresh Southwest Chipotle Ranch Pasta Salad

Southwest Chipotle Ranch Pasta Salad - featured image
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A quick and easy pasta salad featuring smoky chipotle ranch dressing, black beans, fresh veggies, and rotini pasta. Perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 8 ounces (225 grams) rotini or spiral pasta
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup fresh corn kernels (about 1 ear of corn, or frozen thawed)
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon chipotle peppers in adobo sauce, minced
  • 1 teaspoon smoked paprika
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey or agave syrup
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of rotini pasta and cook according to package instructions until al dente (usually about 8-10 minutes). Drain the pasta in a colander, rinse under cold water to stop the cooking process and cool the pasta, then set aside to drain fully.
  2. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream (or Greek yogurt), 1 tablespoon minced chipotle peppers in adobo, 1 teaspoon smoked paprika, 1 minced garlic clove, 1 tablespoon fresh lime juice, and 1 teaspoon honey. Season with salt and pepper to taste. Taste and adjust the chipotle or lime juice if you want it smokier or tangier.
  3. Dice 1 red bell pepper, finely chop 1 small red onion, halve 1 cup of cherry tomatoes, and chop 1/4 cup fresh cilantro. If using fresh corn, cut kernels off the cob; if frozen, thaw quickly in warm water and drain.
  4. In a large bowl, mix the cooled pasta, black beans (rinsed and drained), corn, red bell pepper, red onion, cherry tomatoes, and cilantro. Pour the dressing over the top and gently toss everything together until evenly coated.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together. Before serving, give it another gentle toss and adjust salt and pepper as needed.

Notes

Do not overcook the pasta; al dente is best. Rinse pasta after boiling to stop cooking and remove excess starch. Adjust chipotle peppers to taste for desired heat. Use fresh lime juice for best flavor. Let salad chill for at least 30 minutes for flavors to meld. Toss gently to avoid breaking pasta. Pasta can be cooked a day ahead and stored with a little olive oil to prevent sticking.

Nutrition

Keywords: pasta salad, chipotle ranch, black beans, summer side, easy recipe, healthy salad, southwestern flavors

Find it online: https://fuzzyforker.com/fresh-southwest-chipotle-ranch-pasta-salad-recipe-easy-healthy-summer-side/