Description
This vibrant Southwestern Pasta Salad is perfect for colorful gatherings, combining protein-rich black beans, fresh vegetables, and a smoky chipotle ranch dressing. Easy to prepare and packed with flavor, it’s a crowd-pleaser that’s both satisfying and refreshing.
Ingredients
Scale
Salad Ingredients
- 8 ounces Rotini Pasta (or any preferred pasta shape)
- 15 ounces Black Beans (drained and rinsed; can substitute with pinto or kidney beans)
- 1 cup Corn (fresh, canned, or thawed frozen)
- 1 medium Red Bell Pepper (or yellow/orange bell peppers)
- 1 small Red Onion (or green onions for milder taste)
- 1 cup Cherry Tomatoes (halved or diced)
- 1 medium Avocado (added just before serving)
- 1/4 cup Cilantro (or parsley)
- 1 cup Cheddar Cheese (can use dairy-free cheese for vegan option)
- Salt and Pepper to taste
Dressing Ingredients
- 1/2 cup Mayonnaise (vegan mayo if preferred)
- 1/2 cup Sour Cream (or Greek yogurt)
- 2 tablespoons Fresh Lime Juice
- 1 clove Garlic (minced)
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1-2 pieces Chipotle Peppers in Adobo (adjust for spice tolerance)
- Salt and Pepper to taste
Instructions
- Cook Pasta: Cook the rotini pasta according to the package directions, usually boiling for 8-12 minutes until al dente. Drain and rinse thoroughly with cold water to cool the pasta and stop further cooking.
- Combine Salad Ingredients: In a large bowl, mix the cooled pasta with black beans, corn, diced red bell pepper, finely chopped red onion, halved cherry tomatoes, diced avocado, chopped cilantro, and shredded cheddar cheese. Stir gently to combine all ingredients evenly without mashing the avocado.
- Prepare Dressing: In a separate bowl, whisk together mayonnaise, sour cream, fresh lime juice, minced garlic, onion powder, smoked paprika, and finely chopped chipotle peppers in adobo sauce until smooth and creamy.
- Toss Salad with Dressing: Pour the chipotle ranch dressing over the pasta mixture. Toss thoroughly but gently to coat all the ingredients evenly with the dressing.
- Season and Adjust: Taste the salad and adjust seasoning with salt and pepper according to your preference, mixing again to distribute the seasoning.
- Chill: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and to serve it chilled.
Notes
- For best texture, add the avocado just before serving to prevent it from browning.
- You can substitute black beans with pinto or kidney beans depending on availability and preference.
- Use fresh lime juice for the most vibrant dressing flavor.
- Adjust the amount of chipotle peppers based on desired spice level.
- This salad is great for meal prep and can be stored airtight in the fridge for up to 2 days.
- To make the salad vegan, use dairy-free cheese, vegan mayonnaise, and omit sour cream or replace it with vegan yogurt.
