With summer approaching, indulge in the delightful flavors of this Creamy Chipotle Pasta Salad. This quick and easy recipe comes together in under 30 minutes, making it the perfect choice for those hectic days when you're craving something tasty without spending endless hours in the kitchen. Not only is it delicious, but it's also ideal for meal prep, allowing you to enjoy this refreshing dish on warm, sunny days. Trust me, it's a surefire crowd-pleaser!
Ingredients
For the Salad:
š 1 lb Ditalini pasta (boil in salted water until al dente)
š
1 cup chopped cherry tomatoes
š« 1 can black beans, rinsed and drained
š½ 12 oz steamed and cooled corn (I used frozen corn)
š¶ļø 1 red bell pepper, diced
š§
1/2 small red onion, diced
šæ 1/2 cup parsley, chopped
šæ 1-2 tablespoons cilantro, chopped
For the Chipotle Dressing:
š„ 1 cup plain Greek yogurt
š„ 1/2 cup mayonnaise
š« 1/4 cup extra virgin olive oil
š 2 tablespoons apple cider vinegar
š¶ļø 3 chipotle peppers in adobo sauce (from can)
š„ 1 tablespoon adobo sauce (from the same can)
š„ 2 tablespoons Dijon mustard
šÆ 2 tablespoons honey
š¶ļø 1/2 teaspoon smoked paprika (or regular)
šæ 1/2 teaspoon oregano
š„ 1/4 teaspoon cumin
š§ 1 clove garlic
š The juice of 1 lime
š§ 1/2 teaspoon salt, or to taste
Instructions
1- Cook the Pasta:
- Boil Ditalini pasta in salted water according to package instructions until al dente.
- Drain and set aside, allowing it to cool.
2- Prep the Veggies:
- While the pasta is cooking, chop the cherry tomatoes, red bell pepper, and red onion.
- Rinse and drain the black beans, and steam the corn if using frozen.
3- Make the Dressing:
- In a food processor or blender, combine Greek yogurt, mayonnaise, olive oil, apple cider vinegar, chipotle peppers, adobo sauce, Dijon mustard, honey, smoked paprika, oregano, cumin, garlic, lime juice, and salt.
- Blend until smooth and creamy.
4- Assemble the Salad:
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, black beans, corn, red bell pepper, red onion, parsley, and cilantro.
- Pour the chipotle dressing over the salad, tossing gently until all ingredients are well coated.
5- Serve and Store:
- Serve immediately or refrigerate for later.
- This salad is a perfect addition to any picnic, potluck, or as a meal prep option.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6-8 servings
Calories: Approximately 350 per serving
Protein: 10g per serving
Fats: 20g per serving
Carbohydrates: 30g per serving
Equipment: Large pot, blender/food processor, large mixing bowl
Cooking Tips:
- For a spicier kick, add an extra chipotle pepper.
- Feel free to add cooked chicken or shrimp for added protein.
- This salad can be made a day ahead, enhancing the flavors further.
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