Chipotle Southwest Pasta Salad
Packed with all the familiar flavors of a southwest salad—beans, corn, chicken, jalapeños, tomatoes, and chips—this pasta salad combines fresh ingredients with a smoky and sweet chipotle vinaigrette
Servings 5 people
Equipment
- blender or handheld blender
Ingredients
Honey Chipotle Dressing
- 2 tbsp honey
- 1/4 cup red wine vinegar
- 3 chipotle peppers in adobo (7oz can)
- 3 tbsp water
- 1/2 cup neutral oil canola, vegetable, or avocado
Southwest Pasta Salad
- 2 ears of corn or 1 cup of loose kernels
- 1/2 lb pasta
- 1 cup pre-cooked grilled chicken
- 3/4 cup black beans rinsed, drained, and dried
- 1 jalapeño seeds and pith removed, chopped
- 8 oz cherry tomatoes sliced in half
- 3/4 cup cheddar cheese
- tortilla chips *optional
Instructions
Honey Chipotle Dressing
- In a blender add the red wine vinegar, chipotles, honey, and water. Process until smooth.
- If using a traditional blender, run the blender on low speed while you drizzle in the oil. Blend until combined.If using a handheld blender, add the oil and process for 20-30 seconds until combined. Season with salt to taste and store in the fridge until ready to dress the pasta salad.
Southwest Pasta Salad
- Preheat the grill to 450℉-500℉.
- Place the corn in the husk directly on the grill grates and cook for 10-12 minutes, rotating every few minutes. For charred corn, remove it from the husk in the last few minutes and place it directly on the grates. When done, the kernels should be tender.
- Once cooked, remove the corn from the grill and allow it to cool for 5-10 minutes before removing the kernels. (see post for options)
- While the corn is cooking on the grill make the pasta as per packaging instructions in salty water. Drain and rinse the pasta in cold water to remove the starch.
- In a large bowl, add the corn kernels, chopped chicken, tomatoes, jalapeño, black beans, and shredded cheese. Add the desired amount of dressing and toss to coat. If needed, add more dressing and salt to taste. Finish the salad by crushing the optional tortilla chips into the pasta salad.