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The dressing is the heart of the Creamy Chipotle Pasta Salad, and its perfect consistency and flavor balance are essential for the overall experience. To achieve a creamy dressing that clings beautifully to the pasta and vegetables, start with a base of high-quality mayonnaise and Greek yogurt. This combination not only provides richness but also adds a tangy note that complements the smoky chipotle flavor.

Creamy Chipotle Pasta Salad

Discover the vibrant and bold flavors of Creamy Chipotle Pasta Salad, the perfect dish for any occasion. This crowd-pleaser combines creamy dressing with fresh vegetables and the smoky kick of chipotle peppers, creating a satisfying meal that’s visually appealing and nutritious. Ideal for barbecues, potlucks, and light lunches, this pasta salad is easy to make ahead, allowing the flavors to meld for a delicious balance in every bite. Enjoy a delightful blend of textures and tastes while making it your own with seasonal ingredients or any dietary preferences.
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Ingredients
  

8 oz. fusilli or rotini pasta

1 cup cherry tomatoes, halved

1 cup canned black beans, drained and rinsed

1 cup corn, either frozen (thawed) or fresh

1 bell pepper, diced (choose your favorite color)

½ red onion, finely chopped

½ cup fresh cilantro, chopped

1 ripe avocado, diced

1 cup Greek yogurt (alternatively, you can use sour cream)

2 tablespoons chipotle peppers in adobo sauce, finely minced

1 tablespoon freshly squeezed lime juice

1 teaspoon garlic powder

Salt and pepper, to taste

Optional: crumbled feta cheese for garnish

Instructions
 

Cook the pasta: Begin by bringing a large pot of salted water to a rolling boil. Add the fusilli or rotini pasta and cook according to the package instructions, generally around 8-10 minutes, or until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside in a large mixing bowl to cool.

    Prepare the dressing: In a separate mixing bowl, combine the Greek yogurt (or sour cream) with the minced chipotle peppers in adobo sauce, lime juice, garlic powder, and a pinch of salt and pepper. Whisk everything together until smooth and well incorporated. Taste the dressing and adjust the seasoning if needed.

      Mix the salad ingredients: Into the bowl with the cooled pasta, add the halved cherry tomatoes, drained black beans, corn, diced bell pepper, finely chopped red onion, and chopped cilantro. Gently toss all the ingredients together until evenly distributed.

        Add the dressing: Drizzle the creamy chipotle dressing over the pasta and vegetable mixture. Using a spatula, gently fold the dressing into the salad until every piece is well coated but be careful not to break apart the ingredients.

          Incorporate the avocado: Finally, add the diced avocado on top of the salad. Using a light hand, fold the avocado into the mix to combine without mashing it.

            Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to let the flavors meld beautifully together.

              Serve: Before serving, give the salad a good taste and adjust the salt and pepper if necessary. If you want a creamy and tangy finish, sprinkle crumbled feta cheese on top just before serving.

                Prep Time: 20 min | Total Time: 50 min | Servings: 6

                  Presentation Tips: Serve the salad in a large, colorful bowl and scatter some fresh cilantro leaves on top for a vibrant touch. Consider serving a lime wedge on the side for an extra squeeze of zest!