Vegan Chipotle Pasta Salad

Spread the love

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

This vegan chipotle pasta salad brings together bold flavor and hearty, plant-based ingredients in a way that feels both satisfying and easygoing. Itโ€™s creamy, a little smoky, and layered with texture from black beans, roasted corn, crisp peppers, and a tangy chipotle-lime dressing. Great for meal prep or sharing at a cookout, this salad comes together quickly with pantry staples and fresh veggies.

Why This One Deserves a Spot on Repeat

If youโ€™re looking for a reliable creamy vegan pasta salad that feels fresh but still filling, this is it. Hereโ€™s why it stands out:

  • The chipotle dressing gives it a rich, smoky flavor without being overpowering

  • Corn, black beans, and peppers add texture, color, and natural sweetness

  • It holds up well in the fridge and tastes even better the next day

  • You can mix and match ingredients based on what you like or whatโ€™s in your kitchen

  • Itโ€™s completely dairy-free and easy to make gluten-free if needed

The Health Benefits of This Southwest Vegan Salad

This southwest vegan salad doesnโ€™t just taste good. It brings some solid nutrition to the table too:

  • Black beans provide fiber and plant protein that helps keep you full

  • Corn and red bell pepper are great sources of antioxidants and vitamin C

  • Chipotle peppers contain capsaicin, which may support digestion and metabolism

  • Olive oil and avocado offer heart-healthy fats and help your body absorb fat-soluble vitamins

  • Since this is a dairy-free pasta salad, itโ€™s a smart choice for anyone avoiding animal products or lactose

Ingredients for This Plant-Based Pasta Recipe

For the vegan chipotle pasta salad:

  • 1 pound dry pasta (rotini, shells, or elbows all work well)

  • 1 tablespoon olive oil

  • 1 can black beans (15 ounces), drained and rinsed

  • 1 can fire-roasted corn (14.75 ounces), drained or use fresh if available

  • ยฝ red bell pepper, diced (raw or roasted)

  • ยฝ red onion, finely chopped

  • 1 can diced green chiles (8 ounces)

  • 10 ounces cherry or grape tomatoes, halved

Optional add-ins:

  • ยผ cup chopped fresh cilantro or 1 teaspoon dried

  • 1 ripe avocado, diced (add just before serving)

  • 1 cup vegan shredded Mexican-style cheese

For the chipotle dressing:

  • 1 cup vegan mayonnaise

  • ยผ cup vegan sour cream

  • ยผ cup canned chipotle sauce or 2 to 3 chipotle peppers in adobo

  • ยฝ teaspoon garlic powder

  • ยฝ teaspoon onion powder

  • ยฝ teaspoon chili powder

  • ยผ teaspoon ground cumin

  • Juice of half a lime

  • Salt and pepper to taste

vegan chipotle pasta salad

How to Make Vegan Chipotle Pasta Salad

  1. Cook the pasta in salted water until al dente. Rinse with cold water and toss with olive oil to prevent sticking. Place in a large mixing bowl.

  2. Make the chipotle dressing by blending all dressing ingredients until smooth. Taste and adjust with more lime or chipotle if needed.

  3. Combine everything by adding black beans, corn, veggies, and optional ingredients to the pasta. Pour the dressing over and mix until fully coated.

  4. Chill for at least one hour before serving to let the flavors come together.

More Ways to Customize This Vegan Pasta Salad

This recipe is easy to tweak depending on your preferences:

  • Add grilled tofu or tempeh for more protein

  • Use gluten-free pasta to make it allergy-friendly

  • Try baby spinach or kale for a pop of greens

  • Swap the chipotle dressing for a tahini-lemon version for a different flavor profile

vegan chipotle pasta salad

How to Store Your Dairy-Free Pasta Salad

Store your plant-based pasta recipe in an airtight container in the fridge for up to 4 days. If youโ€™ve added avocado, itโ€™s best eaten within a day or two for peak freshness. The pasta may absorb some of the dressing as it sits, so a quick drizzle of olive oil or lime juice can bring it back to life.

FAQs About Vegan Chipotle Pasta Salad

Can I make it gluten-free?
Yes, just swap in your favorite gluten-free pasta. Chickpea or brown rice pasta both work well.

Is it spicy?
It has a mild kick from the chipotle, but you can reduce the amount or swap in smoked paprika if you prefer a milder flavor.

Can I make it ahead of time?
Absolutely. It actually tastes better after a few hours in the fridge. If using avocado, add it just before serving.

What pasta shape works best?
Short shapes like rotini, shells, or elbows are ideal because they hold the dressing and mix-ins nicely.

vegan chipotle pasta salad

Let’s Dish This Up!

This vegan chipotle pasta salad brings together smoky, creamy, tangy, and fresh in a way that feels both fun and nourishing. Itโ€™s the kind of recipe you can make once and come back to again and again, switching things up based on what you have. It works for feeding a group, stocking the fridge with easy lunches, or just craving something bold and satisfying. This oneโ€™s a keeper.

More Vegan Salad Recipes to Try

If this vegan chipotle pasta salad is your kind of thing, here are a few more plant-powered favorites to keep in your rotation:

Southwestern pasta salad

Vegan Chipotle Pasta Salad

A creamy and smoky vegan chipotle pasta salad made with black beans, corn, peppers, and a bold chipotle-lime dressing. Great for meal prep, picnics, or an easy plant-based lunch.
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Course lunch, Salad, Side Dish
Cuisine American, Global, Mexican
Servings 6
Calories 550 kcal

Ingredients
  

  • 1 lb dry pasta rotini, shells, or elbows (450 g)
  • 1 tbsp olive oil 15 ml
  • 1 can black beans 15 oz, drained and rinsed (425 g)
  • 1 can fire-roasted corn 14.75 oz, drained (418 g)
  • ยฝ red bell pepper diced (75 g)
  • ยฝ red onion finely chopped (60 g)
  • 1 can diced green chiles 8 oz (227 g)
  • 10 oz cherry or grape tomatoes halved (280 g)

Optional:

  • ยผ cup chopped fresh cilantro or 1 tsp dried 4 g fresh or 1 g dried
  • 1 ripe avocado diced (150 g)
  • 1 cup vegan shredded Mexican-style cheese 113 g

For the Chipotle Dressing:

  • 1 cup vegan mayonnaise 240 g
  • ยผ cup vegan sour cream 60 g
  • ยผ cup canned chipotle sauce or 2 to 3 chipotle peppers in adobo 60 ml or 30โ€“45 g
  • ยฝ tsp garlic powder 1.5 g
  • ยฝ tsp onion powder 1.5 g
  • ยฝ tsp chili powder 1.5 g
  • ยผ tsp ground cumin 0.6 g
  • Juice of half a lime 15 ml
  • Salt and pepper to taste

Instructions
 

  • Cook the pasta in salted water until al dente, according to package directions. Drain and rinse with cold water to cool. Toss with olive oil and transfer to a large mixing bowl.
    1 lb dry pasta, 1 tbsp olive oil
  • In a blender or food processor, combine all dressing ingredients: vegan mayo, vegan sour cream, chipotle sauce or peppers, garlic powder, onion powder, chili powder, cumin, lime juice, salt, and pepper. Blend until smooth. Taste and adjust seasoning as needed.
    1 cup vegan mayonnaise, ยผ cup vegan sour cream, ยผ cup canned chipotle sauce or 2 to 3 chipotle peppers in adobo, ยฝ tsp garlic powder, ยฝ tsp onion powder, ยฝ tsp chili powder, ยผ tsp ground cumin, Juice of half a lime, Salt and pepper to taste
  • Add the black beans, fire-roasted corn, bell pepper, red onion, green chiles, and tomatoes to the bowl with the pasta.
    1 can black beans, 1 can fire-roasted corn, ยฝ red onion, 1 can diced green chiles, 10 oz cherry or grape tomatoes, ยฝ red bell pepper
  • Pour the chipotle dressing over the salad ingredients and toss until everything is well coated.
  • If using, gently fold in cilantro, avocado, and vegan cheese.
    ยผ cup chopped fresh cilantro or 1 tsp dried, 1 ripe avocado, 1 cup vegan shredded Mexican-style cheese
  • Cover and refrigerate for at least 1 hour to allow the flavors to develop.
  • Before serving, give it a stir and adjust seasoning if needed. Add a splash of lime juice or olive oil if the pasta has absorbed too much dressing.

Notes

  • Make-ahead tip: This pasta salad tastes even better after a few hours in the fridge. Prep it the day before for easy entertaining or weekday lunches.
  • Avocado tips: If adding avocado, dice and fold it in just before serving to prevent browning.
  • Customize it: Add grilled tofu, tempeh, or a handful of greens like spinach or kale for an extra nutrient boost.
  • Dressing adjustments: For a milder version, reduce the chipotle or swap in smoked paprika. For extra heat, add hot sauce or a second chipotle pepper.
  • Storage: Store in an airtight container in the fridge for up to 4 days. Add a drizzle of olive oil or a squeeze of lime to refresh leftovers.
  • Gluten-free option: Use gluten-free pasta like chickpea or brown rice pasta to make this recipe gluten-free.
Keyword 4th of july, Easy, pasta salad, side dish, vegan holiday sides

Spread the love

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating