Chipotle Pasta Salad
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.
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.
Tried this recipe?Let us know how it was!