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Spicy Southwest Chipotle Pasta Salad

spicy southwest chipotle pasta salad - featured image

A bold and satisfying pasta salad with smoky chipotle peppers, black beans, and a creamy dressing, perfect for BBQs and potlucks.

Ingredients

Scale
  • 12 ounces rotini or corkscrew pasta
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 medium red bell pepper, diced
  • ½ small red onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons chipotle peppers in adobo sauce, minced
  • ⅓ cup mayonnaise
  • ⅓ cup Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package directions, about 8-10 minutes, until al dente.
  2. Drain pasta in a colander and rinse under cold water to stop cooking and cool it down. Set aside to drain completely.
  3. Dice the red bell pepper and finely chop the red onion. Drain and rinse the black beans. Chop the fresh cilantro.
  4. In a mixing bowl, whisk together mayonnaise, Greek yogurt, minced chipotle peppers, fresh lime juice, minced garlic, and ground cumin. Season with salt and pepper to taste.
  5. Add the cooled pasta, black beans, bell pepper, red onion, and cilantro to the bowl with the dressing. Gently toss everything together until evenly coated. Adjust seasoning if needed.
  6. Cover and refrigerate the salad for at least 30 minutes to let flavors meld before serving.

Notes

Rinse pasta under cold water to prevent sticking and stop cooking. Adjust chipotle peppers to control heat level. Use fresh lime juice for best flavor. For vegan version, substitute vegan mayo and dairy-free yogurt. Salad tastes better after chilling for a few hours or overnight. Avoid microwaving leftovers to prevent dressing separation.

Nutrition

Keywords: chipotle pasta salad, southwest pasta salad, black bean pasta salad, BBQ side dish, spicy pasta salad, easy pasta salad