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Flavorful Southwest Chipotle Pasta Salad Recipe Easy Homemade with Black Beans

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A smoky, creamy southwest chipotle pasta salad with black beans and fresh veggies, perfect for quick meals or gatherings. The chipotle mayo dressing adds a bold twist that deepens overnight for maximum flavor.

Ingredients

Scale
  • 12 oz rotini or penne pasta
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (fresh or thawed frozen)
  • 1 medium red bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/2 cup mayonnaise
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce
  • Juice of 1 lime (about 2 tablespoons)
  • 1 teaspoon honey or agave syrup
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Set aside to drain completely, about 5 minutes.
  3. In a small bowl, combine 1/2 cup mayonnaise, 2 finely chopped chipotle peppers in adobo, 1 tablespoon adobo sauce, juice of 1 lime, 1 teaspoon honey, and 1/2 teaspoon ground cumin. Whisk until smooth and creamy. Season with salt and pepper to taste. Adjust mayo or add a splash of water if too spicy.
  4. While pasta cooks, halve cherry tomatoes, dice red bell pepper, finely chop red onion, and roughly chop cilantro. Drain and rinse black beans and corn kernels.
  5. In a large mixing bowl, combine drained pasta, black beans, corn, tomatoes, red bell pepper, red onion, and cilantro. Pour the chipotle dressing over the top and gently toss until well coated, being careful not to mash the beans or tomatoes.
  6. Cover the bowl and refrigerate for at least 30 minutes to let flavors marry. Stir gently before serving and adjust salt or lime juice if needed.

Notes

Rinse pasta with cold water after boiling to stop cooking and prevent mushiness. Finely chop chipotle peppers for smoky bursts rather than uniform heat. Toss salad gently to avoid mashing beans and tomatoes. Flavors improve after chilling overnight. For vegan option, substitute mayonnaise with vegan mayo or avocado. Use gluten-free pasta for gluten-free diet.

Nutrition

Keywords: chipotle pasta salad, southwest pasta salad, black bean pasta salad, smoky pasta salad, easy pasta salad, chipotle mayo dressing, quick pasta salad

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