Creamy Chipotle Pasta Salad! This flavorful side dish is loaded with pasta, fresh cherry tomatoes, crisp cucumbers, bell peppers, and cheese, all tossed in a smoky, creamy chipotle dressing. It’s a from-scratch recipe that brings just the right amount of heat to your plate!
This pasta salad is everything I love in a summer side—creamy, a little smoky, and packed with fresh crunch. The chipotle dressing has just the right balance: creamy from the mayo, tangy from a splash of vinegar, and a smoky little kick from the chipotle sauce. It’s one of those recipes that’s super easy to prep ahead, and somehow it tastes even better the next day!
I have to confess—this might just be my all-time favorite pasta salad recipe. It checks every box: creamy, crunchy, cheesy, and just the right amount of spice.
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I love making this for summer dinners on the patio, or even just to have something easy and homemade in the fridge for lunch. If you’re into those cool, creamy salads that feel like summer in a bowl, this one’s for you.
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Need another summer salad idea? Try my Italian Pasta Salad, Chickpea Salad, or Corn and Avocado Salad!
🌶️Key Ingredients & Substitutions
- Pasta: I love tri-color rotini for its texture and color, but fusilli, penne, or farfalle all work well.
- Mayonnaise: This creates the creamy base.
- Apple Cider Vinegar: Adds a little acidity to balance the richness. White vinegar works as a great substitute.
- Chipotle Sauce: The star of the show! It can be found next to the canned chipotles in adobo sauce. If you can’t find it, blend 1 chipotle in a little adobo sauce and add to taste.
- Cheese: Oaxaca cheese is my go-to for this pasta salad. It adds a mild, creamy flavor. Shredded mozzarella or cheddar also work great.
🥣How To Make Chipotle Pasta Salad
This dish is easy, fresh, and full of bold flavor. Here's how to make it from scratch:
STEP 1
In a small bowl, whisk together mayonnaise, apple cider vinegar, chipotle sauce, cumin, salt, pepper, and garlic powder. Stir in 3 tablespoons of milk. Add another tablespoon of milk if the dressing is too thick.
STEP 2
In a large bowl, combine cooked and cooled pasta, diced bell peppers, cherry tomatoes, cucumbers, and shredded cheese.
STEP 3
Pour the chipotle dressing over the pasta and veggies. Stir until fully incorporated.
STEP 4
Cover and refrigerate for at least 2 hours. This allows the dressing to thicken and the flavors to marry.
STEP 5
Garnish with chopped cilantro before serving, if desired. Enjoy!
💭Expert Tip
Adjust the spice by starting with less chipotle and adding more to taste.
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📖 Recipe
Chipotle Pasta Salad
Ingredients
- 12 ounce rotini cooked
- ½ cup mayo
- 3-4 tablespoons milk
- 2 tablespoons apple cider vinegar
- 2 tablespoons chipotle sauce see notes
- ½ teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 large bell pepper small diced
- 1 cup cherry tomatoes halved or quartered
- 1 cup cucumbers halved or quartered
- 1 cup oaxaca cheese shredded
- cilantro for garnish
Instructions
- In a small bowl, whisk together mayonnaise, apple cider vinegar, chipotle sauce, cumin, salt, pepper, and garlic powder. Stir in 3 tablespoons of milk. Add another tablespoon of milk if the dressing is too thick.
- In a large bowl, combine cooked and cooled pasta, diced bell peppers, cherry tomatoes, cucumbers, and shredded cheese.
- Pour the chipotle dressing over the pasta and veggies. Stir until fully incorporated.
- Cover and refrigerate for at least 2 hours. This allows the dressing to thicken and the flavors to marry.
- Garnish with chopped cilantro before serving, if desired. Enjoy!
Notes
-
- Chipotle Sauce: The star of the show! It can be found next to the canned chipotles in adobo sauce at your local grocery store. If you can’t find it, blend 1 chipotle in a little adobo sauce and add to taste.
-
- Cheese: Oaxaca cheese is my go-to for this pasta salad. It adds a mild, creamy flavor. Shredded mozzarella or cheddar also work great.
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