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.
Servings: 6
Calories: 550kcal
Cost: $10
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)
- ½ red bell pepper diced (75 g)
- ½ 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:
- ¼ 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
- ¼ cup vegan sour cream 60 g
- ¼ cup canned chipotle sauce or 2 to 3 chipotle peppers in adobo 60 ml or 30–45 g
- ½ tsp garlic powder 1.5 g
- ½ tsp onion powder 1.5 g
- ½ tsp chili powder 1.5 g
- ¼ 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, ¼ cup vegan sour cream, ¼ cup canned chipotle sauce or 2 to 3 chipotle peppers in adobo, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp chili powder, ¼ 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, ½ red onion, 1 can diced green chiles, 10 oz cherry or grape tomatoes, ½ 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.¼ 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.