Description
A smoky, creamy, and zesty Vegan Chipotle Pasta Salad packed with fresh veggies and tossed in a chipotle-lime dressing. Perfect for BBQs, picnics, or as a flavorful side dish.
Ingredients
Units
Scale
- 12 oz pasta (e.g., rotini or penne)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 red bell pepper, chopped
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup vegan mayo
- 1–2 chipotle peppers in adobo sauce, minced
- 1 tablespoon lime juice
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a small bowl, mix together vegan mayo, minced chipotle peppers, lime juice, maple syrup, salt, and pepper to create the dressing.
- In a large bowl, combine the cooked pasta, black beans, corn, red bell pepper, red onion, avocado, and cilantro.
- Pour the chipotle dressing over the pasta salad and toss until well combined.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
- Add more or fewer chipotle peppers depending on your heat preference.
- To keep avocado fresh, add it just before serving.
- This salad can be made a day in advance and stored in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg