Description
A vibrant, zesty pasta salad bursting with corn, black beans, and chipotle ranch dressing. Perfect for summer gatherings and meal prep, this dish blends smoky, creamy, and fresh flavors in every bite.
Ingredients
12 oz rotini pasta
1 cup corn kernels (fresh or frozen)
1 can black beans, drained and rinsed
1 red bell pepper, diced
1/2 red onion, finely chopped
1 avocado, diced
2 cups chopped cilantro
Chipotle ranch dressing (recipe below): 1/2 cup mayo, 1/4 cup sour cream, 1 tbsp lime juice, 1 1/2 chipotle peppers (in adobo), 1 tsp chili powder, 1/2 tsp cumin, salt to taste
Instructions
Cook pasta in salted boiling water until al dente (10-12 mins). Drain and cool.
While pasta cools, prepare dressing by blending mayo, sour cream, chipotle peppers, lime juice, and spices in a blender.
Combine pasta, corn, black beans, bell pepper, onion, and cilantro in a large bowl.
Pour dressing over the mixture and toss gently.
Fold in avocado just before serving to prevent sogginess.
Chill for 30–60 mins for flavors to meld.
Notes
Chill at least 30 mins for optimal flavor.
Customize with jalapeño, cherry tomatoes, or tortilla strips.
Vegan: Use vegan mayo and sour cream.
Store in airtight container up to 3 days.
- Prep Time: 15
- Cook Time: 12
- Category: Dinner
- Method: Boiling, Chilling
- Cuisine: Southwestern