This Southwestern Chipotle Pasta Salad is creamy, zesty, and comes together in under 20 minutes, made with chipotle peppers, corn, black beans, tomato, and cilantro—perfect for a weeknight dinner or a quick lunch.
We love this Chipotle pasta salad for lazy evenings. It’s easy to prepare and uses simple pantry ingredients.
Honestly, the creamy chipotle sauce is the real highlight here(we also love our Chipotle Lime Sauce); the crispness from the red peppers and the soft texture of black beans and sweet corn come together to create a salad with satisfying layers and contrast.
Nothing fancy, just authentic flavor. Just cook the pasta, toss it with veggies, and stir in our chipotle dressing. I hope it becomes a favorite in your kitchen too, for lazy nights or hearty meals.
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Why You'll Love This Recipe
⭐️It’s a simple, budget-friendly recipe.
⭐️Perfect for summer cookouts or potlucks.
⭐️Packed with layers of textures and flavors, and bursting with beautiful colors—all in one bowl!
Ingredients
- Pasta: For today, I’ve used bow & tie pasta, and this chipotle pasta salad works with rotini, penne, elbow, and macaroni—any short pasta that can hold the sauce.
- Canned Black beans: Rinse them well under running water before adding. If you prefer, you can substitute with chickpeas. You can also use home-cooked black beans.
- Vegetables: I’ve used corn kernels, red bell peppers, red onions, and tomatoes. Feel free to substitute with sweet onion, green bell pepper as well.
- Fresh cilantro: This adds a bright, refreshing flavor. If you’re not a fan, you can swap it with parsley—or skip it altogether.
- Mayonnaise: You can make it lighter by using Greek yogurt or a low-fat mayo.
- Chipotle peppers in adobo sauce: I used two chipotle peppers, which gave a nice, subtle heat. Feel free to adjust the amount to your spice preference.
- Lime juice: If the lime feels firm, roll it on the counter before cutting for the best results.
- Garlic: Fresh is best. No fresh garlic? No problem—garlic powder will do in a pinch.
- Ground cumin: Adds warmth and a smoky undertone. You can also substitute smoked paprika for a deeper flavor.
How To Make Chipotle Pasta Salad
- Cook the pasta according to package directions. Drain and rinse with cold water, then let it cool completely.
- Blend the dressing: In a blender or food processor, combine mayonnaise, chipotle peppers, lime juice, garlic, cumin, salt, and pepper.
- Blend until smooth and creamy.
- In a large bowl, combine cooled pasta, black beans, corn, bell pepper, onion, tomatoes, and cilantro. Pour the dressing over the salad and toss well. Serve immediately or chill in the refrigerator for 30 minutes before serving.
♨️How To Adjust The Heat Level
This Chipotle Pasta Salad has a noticeable kick that’s from the chipotle peppers in adobo sauce. Good news: you can adjust to your heat preference—mild, medium, or fiery hot, with simple tricks.
- To tone it down: Use just a drizzle of the adobo sauce instead of adding the peppers themselves. You’ll have Southwestern flavors, but with a mild kick.
- To turn up the heat: Add extra chopped chipotle peppers, a few slices of fresh jalapeños, sprinkle in some crushed red pepper, or even a dash of hot sauce.
The Leftovers
- Leftover Chipotle Pasta Salad can be stored in the refrigerator for up to 2 days.
- Since it’s made with fresh vegetables and a creamy dressing, the texture may soften slightly over time, but the flavors continue to meld and taste even better!
- No reheating needed—serve it straight from the fridge and enjoy it chilled!
- Freezing isn’t recommended, as the mayo-based dressing can separate after thawing, and the veggies may lose their crunch.
- Make-ahead Ideas: You can store the cooked pasta, chopped veggies, and dressing separately in the refrigerator for up to 2 days and combine them just before serving.
How To Serve This Chipotle Pasta Salad
This salad is super versatile and easy to turn into a complete meal!
- Serve it chilled, sprinkled with fresh cilantro, and garnished with a squeeze of lime for a bright, zesty finish.
- Add protein by pairing it with grilled chicken, sautéed shrimp, or even pan-seared tofu.
- It also works great as a side dish for BBQs, potlucks, or taco nights.
FAQ
Any short pasta, such as rotini, penne, elbow, or macaroni, works great! These shapes hold the creamy chipotle dressing beautifully, making every bite flavorful.
Make sure both the black beans and corn are cooked and fully drained before adding them to the salad. If using canned beans or corn, rinse them well under running water.
You can swap black beans with chickpeas, pinto beans, kidney beans, or soybeans. Each one brings a different texture and flavor to the dish—feel free to use what you love!
Absolutely! You can prep all the ingredients separately and store them in the fridge for up to 2 days. Toss everything together about 30 minutes before serving, and chill the mixed salad for about an hour for the best flavor.
This salad pairs well with grilled chicken, sautéed shrimp, tofu, or steak. Just toss it in or serve it on the side for a complete meal.
Feel free to get creative! Add-ins like avocado, zucchini, shredded carrots, or cucumbers work well and add more texture and freshness.
More Recipes To Try
- Spicy mac and cheese
- Shrimp bruschetta pasta
- Spicy chicken pasta
- Cajun Shrimp Salad
- More salad recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Chipotle Pasta Salad
Ingredients
- 8 oz pasta (Rotini, penne, or elbow macaroni work great)
- 1 cup canned black beans drained & rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper diced
- ½ cup red onion roughly chopped
- ½ cup tomatoes roughly chopped
- ¼ cup cilantro chopped
For the chipotle dressing:
- ½ cup mayonnaise (or Greek yogurt for a lighter twist)
- 2 chipotle peppers in adobo sauce (Adjust to taste)
- 1 tablespoon lime juice (fresh is best)
- 1 clove garlic minced
- ½ teaspoon ground cumin
Instructions
- Cook the pasta according to package directions. Drain and rinse with cold water to stop the cooking. Let it cool completely.
- In a blender or food processor, combine mayo, chipotle peppers, lime juice, garlic, cumin, salt, and pepper.
- Blend until smooth and creamy. Taste and adjust heat or salt as needed.
- In a large bowl, combine the cooled pasta, black beans, corn, bell pepper, onion, tomatoes, and cilantro.
- Pour the dressing over and toss until everything’s nicely coated.
- Serve immediately or cover and refrigerate for at least 30 minutes for the intense flavors.
Notes
- Use any short pasta, such as rotini, penne, or macaroni, that holds creamy sauces well.
- Swap black beans with chickpeas, pinto beans, or kidney beans if preferred.
- Adjust the heat: use just adobo sauce for mild, or add jalapeños or crushed pepper for extra spice.
- Store leftovers in the fridge for up to 2 days; freezing is not recommended.
- Make ahead by prepping pasta, veggies, and dressing separately, then combine before serving.
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