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Pasta salads have earned their place as a beloved staple in kitchens around the globe. Their versatility, ease of preparation, and ability to cater to a variety of tastes and dietary preferences make them a go-to choice for everything from casual family dinners to festive gatherings. Among the myriad of pasta salad recipes, the Creamy Chipotle Pasta Salad stands out, offering an exhilarating twist that combines a rich, smoky flavor with a satisfying creamy texture. This dish is not only a feast for the palate but also a colorful addition to any table, appealing to vegetarians and meat-lovers alike.

Creamy Chipotle Pasta Salad

Discover the deliciously vibrant Creamy Chipotle Pasta Salad, a perfect blend of smoky flavors and creamy textures. This versatile dish features rotini pasta, fresh vegetables like cherry tomatoes and corn, and a zesty chipotle dressing that adds just the right amount of heat. Ideal for summer barbecues, potlucks, or quick weeknight dinners, it caters to various dietary preferences. Impress your guests with this satisfying and colorful salad, sure to delight everyone at the table!
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Ingredients
  

8 oz (about 2 cups) rotini or penne pasta

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen, thawed if frozen)

1 small red onion, finely chopped

1 cup black beans, rinsed and drained

½ cup fresh cilantro, chopped

1 ripe avocado, diced

1 cup sour cream

2 tablespoons mayonnaise

2-3 tablespoons chipotle in adobo sauce (adjust based on your spice preference)

1 tablespoon fresh lime juice

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and freshly cracked pepper to taste

Optional: additional lime wedges for serving

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the rotini or penne pasta and cook according to package directions until al dente. Drain the pasta and rinse it under cold water to halt the cooking process. Set aside to cool completely.

    Prepare the Vegetables: While the pasta cooks, chop the cherry tomatoes in half, finely chop the red onion, and chop the cilantro. If you're using frozen corn, rinse it under warm water to thaw it quickly and set aside.

      Make the Dressing: In a medium mixing bowl, whisk together the sour cream, mayonnaise, chipotle in adobo sauce, lime juice, garlic powder, and cumin until smooth and creamy. Taste the dressing and season it with salt and freshly cracked pepper to your liking.

        Combine Ingredients: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, thawed corn, rinsed black beans, chopped red onion, and cilantro. Pour the creamy chipotle dressing over the top.

          Mix Thoroughly: Using a gentle folding motion, toss all the ingredients together until the pasta and vegetables are evenly coated in the dressing. Carefully fold in the diced avocado last to avoid mashing it.

            Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling period allows the flavors to meld beautifully.

              Serve: After chilling, give the pasta salad a gentle stir to re-integrate the ingredients. Taste and adjust the seasoning, adding more salt, pepper, or lime juice if desired. Serve the salad cold, garnished with extra lime wedges for an added burst of freshness!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour (includes chill time) | Serves 4-6.