Why You’ll Love This Recipe
This pasta salad packs a punch with its creamy chipotle-lime dressing and vibrant mix of ingredients. It’s easy to make, full of textures, and can be adjusted to your spice preferences. Whether you’re serving it at a summer BBQ or as a simple side, this salad is sure to impress.
Ingredients
- 8 ounces rotini pasta
- 1 ripe avocado, peeled, cored, and diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 cup cherry tomatoes, quartered
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped (plus more for garnish)
- 1 medium jalapeño, seeded and finely diced
For the dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons whole milk
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chipotle powder
- ¼ teaspoon kosher salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Bring a large pot of salted water to a boil. Cook the rotini pasta al dente according to the package directions. Drain and rinse under cold water, then let it drain completely. Transfer the cooled pasta to a large bowl.
- Add the diced avocado, black beans, corn, cherry tomatoes, red onion, cilantro, and jalapeño to the pasta. Gently toss to combine, being careful not to mash the avocado.
- In a separate bowl, whisk together the mayonnaise, sour cream, milk, lime juice, garlic powder, onion powder, chipotle powder, and salt until smooth and creamy.
- Pour the dressing over the salad and toss to coat evenly.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Garnish with additional chopped cilantro before serving.
Servings and Timing
This recipe serves 6 people. Prep time is about 15 minutes, with an additional 30 minutes chilling time for the best flavor.
Variations
- Adjust the spice: Omit the jalapeño or use a mild pepper for less heat, or add more jalapeño or hot sauce to increase the spice level.
- Extra veggies: Add bell peppers, cucumber, shredded carrots, or even roasted sweet potatoes for more texture and flavor.
- Dairy-free version: Substitute the sour cream and mayonnaise with dairy-free alternatives like vegan sour cream and mayo.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 2-3 days. Add the avocado right before serving to keep it fresh.
- Reheating: This salad is best served cold, but if you prefer it slightly warmer, let it sit at room temperature for 10-15 minutes before serving.
FAQs
1. Can I use a different type of pasta?
Yes, any pasta shape will work, but rotini is great for holding the dressing.
2. How do I keep the avocado from turning brown?
Add the avocado right before serving to keep it fresh. If you must prep early, squeeze a bit of lime juice over the avocado.
3. Can I make this salad ahead of time?
Yes, you can prepare the salad in advance but wait to add the avocado until just before serving.
4. How can I make the dressing spicier?
Add more jalapeño, cayenne pepper, or a drizzle of hot sauce to the dressing.
5. Can I substitute the chipotle powder?
Yes, you can substitute with smoked paprika or regular chili powder, though it will alter the flavor a bit.
7. Can I use frozen corn?
Yes, just make sure to thaw and drain the frozen corn before adding it to the salad.
8. Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt will work as a healthier alternative to sour cream and add a nice tang.
9. How long can I keep leftovers?
Leftovers can be kept in the refrigerator for 2-3 days, though the avocado may start to brown.
10. Is this salad suitable for a crowd?
Absolutely! It’s easy to double or triple the recipe for larger gatherings.
Conclusion
This Chipotle Lime Pasta Salad is a vibrant, refreshing, and flavorful dish that’s perfect for any occasion. With a tangy, creamy dressing and a mix of fresh ingredients, it’s sure to be a hit at your next BBQ or dinner. Enjoy the bold Tex-Mex flavors in every bite!
Print
Chipotle Lime Pasta Salad
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Chipotle Lime Pasta Salad is a vibrant, refreshing dish with a creamy chipotle-lime dressing, tender rotini pasta, and a mix of fresh vegetables. Perfect for BBQs, picnics, or as a flavorful side dish, it’s a satisfying, cool salad with a bold Tex-Mex twist.
Ingredients
- 8 ounces rotini pasta
- 1 ripe avocado, peeled, cored, and diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 cup cherry tomatoes, quartered
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, chopped (plus more for garnish)
- 1 medium jalapeño, seeded and finely diced
For the dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons whole milk
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chipotle powder
- ¼ teaspoon kosher salt
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini pasta al dente according to the package directions. Drain and rinse under cold water, then let it drain completely. Transfer the cooled pasta to a large bowl.
- Add the diced avocado, black beans, corn, cherry tomatoes, red onion, cilantro, and jalapeño to the pasta. Gently toss to combine, being careful not to mash the avocado.
- In a separate bowl, whisk together the mayonnaise, sour cream, milk, lime juice, garlic powder, onion powder, chipotle powder, and salt until smooth and creamy.
- Pour the dressing over the salad and toss to coat evenly.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Garnish with additional chopped cilantro before serving.
Notes
- You can adjust the spice level by omitting the jalapeño or adding more for extra heat.
- If you need a dairy-free version, use vegan mayo and sour cream alternatives.
- Add extra veggies like bell peppers or cucumbers to boost texture.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Tex-Mex
