Chipotle ranch pasta salad recipe
Looking to revisit the classic pasta salad with a spicy, creamy twist? This chipotle ranch pasta salad is perfect for outdoor meals, work lunches, or as a BBQ side dish. Easy to make, it combines crunchy textures, nourishing ingredients, and a smoky, flavorful dressing.
A bold pasta salad, perfect for any occasion
- Ready in under 30 minutes
- Delicious served cold — ideal to prepare ahead
- High in fiber thanks to black beans
- Colorful, hearty, and easy to customize
Ingredients for 4 to 6 servings
- 5 cups of cooked and cooled pasta (penne, fusilli, or macaroni)
- 2 bell peppers in different colors, diced
- 4 green onions, thinly sliced
- 1 can of corn kernels, drained
- 1 can of black beans, rinsed and drained
- ½ cup of Chosen Foods chipotle ranch dressing
- Juice of one lime
- Salt and pepper to taste
Directions
1. Cook the pasta, drain, and let cool completely.
2. Prepare the vegetables: dice the peppers and thinly slice the green onions.
3. Drain the corn and rinse the black beans.
4. In a large bowl, combine the cooled pasta, peppers, green onions, corn, and black beans.
5. Add the Chosen Foods chipotle ranch dressing and lime juice.
6. Gently stir to coat all the ingredients evenly.
7. Season with salt and pepper to taste.
8. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
La Moisson tips
- Add diced avocado just before serving for extra creaminess
- Swap black beans for chickpeas to change up the legumes
- Sprinkle with fresh cilantro or crumbled feta for a final touch
