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Flavorful Southwest Chipotle Ranch Pasta Salad Easy Recipe with Black Beans

Southwest Chipotle Ranch Pasta Salad - featured image
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A smoky, spicy, and fresh pasta salad featuring black beans, crunchy veggies, and a creamy chipotle ranch dressing. Perfect for quick meals, potlucks, or summer gatherings.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium red bell pepper, diced
  • 3 green onions, thinly sliced
  • 1 cup sweet corn (fresh or thawed frozen)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh cilantro leaves (optional)
  • Chipotle Ranch Dressing:
  • 1/2 cup ranch dressing
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Drain and rinse under cold water to cool. Set aside in a large mixing bowl.
  2. In a small bowl, combine 1/2 cup ranch dressing, 2 finely chopped chipotle peppers in adobo sauce, 1 tablespoon fresh lime juice, and 1 teaspoon ground cumin. Whisk until fully blended. Season with salt and pepper to taste.
  3. Dice 1 medium red bell pepper, slice 3 green onions thinly, halve 1 cup cherry tomatoes, and chop 1/4 cup fresh cilantro leaves if using. Prepare 1 cup sweet corn by slicing kernels off fresh ear or thawing frozen corn.
  4. Add black beans, chopped veggies, and corn to the cooled pasta. Pour the chipotle ranch dressing over the mixture.
  5. Gently toss everything together until evenly coated. Cover and refrigerate for at least 30 minutes before serving to let flavors meld.
  6. Before serving, stir the salad and adjust seasoning with salt, pepper, or lime juice if needed.

Notes

Rinse pasta under cold water after cooking to stop cooking and prevent sticking. Rinse and drain black beans well to avoid canned taste. Adjust chipotle peppers to control heat level. Chill salad for at least 30 minutes to let flavors meld. Can be stored in fridge up to 2 days. For vegan version, use vegan ranch dressing and substitute beans as desired. Fresh corn preferred but frozen works fine.

Nutrition

Keywords: Southwest, chipotle, ranch, pasta salad, black beans, easy recipe, summer salad, potluck, smoky, spicy

Find it online: https://realityeats.com/flavorful-southwest-chipotle-ranch-pasta-salad-easy-recipe-with-black-beans/