Go Back
- 8 ounces penne pasta - 1 can (15 ounces) black beans, rinsed and drained - 1 cup cherry tomatoes, halved - 1 red bell pepper, diced - 1 avocado, diced - 1/2 cup corn (fresh, frozen, or canned) - 1/4 cup red onion, finely chopped - 1/4 cup fresh cilantro, chopped - 1/4 cup crumbled feta cheese (optional) - 1/4 cup olive oil - 2 tablespoons lime juice - 1 tablespoon chipotle sauce (adjust for spice preference) - 1 teaspoon cumin - Salt and pepper, to taste

Chipotle Pasta Salad

Looking to spice up your mealtime? This Chipotle Pasta Salad is not only flavorful but also easy to make! Packed with vibrant ingredients like penne pasta, black beans, cherry tomatoes, and a zesty chipotle dressing, it’s perfect for picnics or meal prep. Dive into this delightful recipe and discover how to create a dish that’s both satisfying and customizable. Ready to make your taste buds dance? Click to explore the full recipe and start cooking!
Print Recipe Pin Recipe

Ingredients
  

8 ounces penne pasta

1 can (15 ounces) black beans, rinsed and drained

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 avocado, diced

1/2 cup corn (fresh, frozen, or canned)

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1/4 cup crumbled feta cheese (optional)

1/4 cup olive oil

2 tablespoons lime juice

1 tablespoon chipotle sauce (adjust for spice preference)

1 teaspoon cumin

Salt and pepper, to taste

Instructions
 

Cook Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

    Prep Vegetables: While the pasta is cooking, chop the cherry tomatoes, red bell pepper, avocado, red onion, and cilantro. If using frozen corn, thaw it by running under warm water for a few minutes.

      Make Dressing: In a small bowl, whisk together the olive oil, lime juice, chipotle sauce, cumin, salt, and pepper until well combined. Adjust the spice level to your preference by adding more or less chipotle sauce.

        Combine Ingredients: In a large mixing bowl, combine the cooled pasta, black beans, cherry tomatoes, red bell pepper, corn, red onion, and cilantro. Gently fold in the avocado and feta cheese if using.

          Dress Salad: Pour the dressing over the pasta salad and mix gently until all ingredients are coated evenly with the dressing.

            Chill and Serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                - Presentation Tips: Serve the salad in a large bowl and garnish with extra cilantro and a lime wedge on the side for an extra pop of color!