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Flavorful Southwest Chipotle Ranch Pasta Salad

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A quick and easy pasta salad featuring a smoky chipotle ranch dressing, black beans, and fresh veggies, perfect for gatherings or a refreshing meal.

Ingredients

Scale
  • 8 ounces rotini pasta (or preferred short pasta shape)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 cup corn kernels, fresh or frozen (thawed if frozen)
  • 1 small red bell pepper, diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon chipotle peppers in adobo sauce, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
  • 2 tablespoons buttermilk or milk (optional, to thin dressing)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces rotini pasta and cook according to package directions, about 8–10 minutes, until al dente. Drain and rinse under cold water to cool and stop cooking. Set aside to drain well.
  2. In a medium bowl, whisk together mayonnaise, sour cream, minced chipotle peppers, garlic powder, onion powder, smoked paprika, and fresh lime juice. Add salt and pepper to taste. If dressing is too thick, whisk in buttermilk or milk until desired consistency is reached. Adjust chipotle level if desired.
  3. While pasta cooks, halve cherry tomatoes, dice red bell pepper, finely chop red onion if using, and roughly chop cilantro. Rinse and drain black beans. Thaw corn if frozen.
  4. In a large mixing bowl, combine cooled pasta, black beans, cherry tomatoes, corn, red bell pepper, red onion, and cilantro. Pour chipotle ranch dressing over and gently toss until well coated. Taste and adjust seasoning if needed.
  5. Cover and refrigerate for at least 30 minutes to let flavors meld. Before serving, toss again and garnish with extra cilantro or smoked paprika if desired.

Notes

Do not overcook pasta to avoid mushiness. Rinse pasta with cold water to stop cooking. Drain beans thoroughly to prevent watery salad. Start with less chipotle pepper and adjust to taste. Chill salad for at least 30 minutes for best flavor. Add extra dressing or lime juice if salad seems dry after chilling. Keep dressing separate if prepping ahead to avoid soggy pasta.

Nutrition

Keywords: southwest pasta salad, chipotle ranch dressing, black bean pasta salad, easy pasta salad, summer salad, potluck recipe

Find it online: https://islatable.com/flavorful-southwest-chipotle-ranch-pasta-salad-recipe-easy-and-best-guide/