Chipotle Chicken Pasta Salad
Chipotle Chicken Pasta Salad is full of chicken, black beans, corn, avocado, and Rotel tomatoes all tossed in a creamy, smoky dressing. There's tons of southwestern flavors in this pasta salad. Makes a great summer potluck side or light meal.
Servings: 10
Ingredients
Chipotle Dressing
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 2 to 3 chipotle peppers in adobo sauce, finely minced
- 1 to 2 tablespoons lime juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Remaining Ingredients
- 12 ounces pasta, cooked in salted water according to package directions
- 1 1/2 cups finely chopped rotisserie chicken
- 1/2 cup diced red onion
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups cooked corn, fresh, canned or frozen
- 1 (10-ounce) can Rotel tomatoes and green chilies, drained
- 1 avocado, diced
- 2 tablespoons chopped fresh cilantro
Instructions
- Stir all dressing ingredients together in a small bowl.
- Place cooked pasta in a large bowl. Pour dressing over pasta and stir to coat the pasta.
- Stir in remaining ingredients. Check for seasoning and add salt and pepper to taste.
- Cover and refrigerate for at least one hour before serving.
Notes
Any type of pasta shape can be used. Good choices are rotini, cavatappi, elbow, shell, wagon wheel, and farfalle.
Nutrition
Calories: 421kcal