Creamy Chipotle Pasta Salad
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A delicious pasta salad filled with fresh veggies and legumes. This is great for summer and picnics.
Pasta Salad Ingredients
- 1 box Barilla Protein+ Rotini
- 2 ounce Shallot
- ¼ cup vinegar to soak shallots (optional)
- 10 oz grape or cherry tomatoes
- 1 can Kidney Beans
- 1 cup Corn, Cooked
- 2 Cans black beans
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 1 medium Orange bell pepper
- 1 medium Yellow Bell pepper
- 1 cup, chopped, Green onions
- 1 tablespoon olive oil
- Finely mince your shallots. I place mine in ¼ cup of vinegar to take some of the bite out, but that’s totally optional. I let it sit for about 20 minutes, then drain.
- Rinse and drain your beans, and mix those with the shallots.
- De-seed your bell peppers and chop them into bite sized pieces. Mix these with the beans.
- Add corn.
- Chop your green onions and add those as well.
- Wash your tomatoes and add to your mix.
- Finally, cook your pasta as per package instructions. Drain and mix with the 1 tablespoon of olive oil.
- Mix the pasta with your veggies, then pour the dressing over everything and mix well.
Creamy Chipotle Sauce Ingredients
- 1 cup plain Greek yogurt
- 1/3 cup light mayo
- 1-2 Tablespoons chipotle peppers in adobe sauce (depending on how spicy you want it)
- 1-2 tablespoons of lime juice
- ½ teaspoon smoked paprika
- 1/2 tsp onion powder
- ½ tsp garlic powder
- salt and pepper – to taste
- ¼ cup cold water, more if needed to thin
- 2 tsps dill
- 2 tsps parsley
- Mix everything together in a food processor and pulse until fully mixed and chipotle peppers are well blended.
- Add more water to thin if needed.
- Taste and adjust seasoning and lime juice as needed
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