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
