Chipotle Lime Pasta Salad (Print Version)
# Ingredients:
→ Salad
01 -
8 ounces rotini pasta
02 -
1 ripe avocado, peeled, cored, and diced
03 -
1 can (15 ounces) black beans, drained and rinsed
04 -
1 can (15 ounces) corn, drained
05 -
1 cup (149 g) cherry tomatoes, quartered
06 -
40 g red onion, finely diced
07 -
¼ cup fresh cilantro, chopped (plus more for garnish)
08 -
1 medium jalapeño, seeded, finely diced
→ Dressing
09 -
116 g mayonnaise
10 -
115 g sour cream
11 -
2 tablespoons whole milk
12 -
1 tablespoon lime juice
13 -
1 teaspoon garlic powder
14 -
½ teaspoon onion powder
15 -
½ teaspoon chipotle powder
16 -
¼ teaspoon kosher salt
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to the package directions. Drain the pasta, rinse it under cold water to stop the cooking process, and let it drain again thoroughly.
02 -
Transfer the cooled pasta to a large pasta bowl. Add the avocado, black beans, corn, cherry tomatoes, onion, cilantro, and jalapeño. Toss gently to combine, being careful not to mash the avocado.
03 -
In a medium bowl, whisk together the mayonnaise, sour cream, milk, lime juice, garlic powder, onion powder, chipotle powder, and salt until smooth and creamy.
04 -
Pour the dressing over the pasta salad. Toss until everything is evenly coated with the dressing.
05 -
Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to develop. Before serving, garnish with more chopped cilantro.
# Notes:
01 -
For best results, use fresh lime juice and ensure the avocado is ripe but firm to hold its shape.