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Vegan Chipotle Pasta Salad Recipe

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A smoky, creamy, and satisfying vegan chipotle pasta salad that’s perfect for picnics, potlucks, or weeknight dinners.

Ingredients

Units Scale
  • 12 oz pasta (elbow, rotini, or your choice)
  • 1/2 cup vegan mayo
  • 2 tbsp chipotle peppers in adobo sauce, minced
  • 1 tbsp lime juice
  • 1 tsp maple syrup
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup black beans, rinsed and drained
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced (optional)

Instructions

  1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
  2. In a large bowl, whisk together vegan mayo, chipotle peppers, lime juice, maple syrup, garlic powder, smoked paprika, salt, and black pepper.
  3. Add the cooked pasta, cherry tomatoes, red onion, corn, black beans, and cilantro to the bowl. Toss until everything is well coated in the dressing.
  4. Gently fold in the diced avocado, if using.
  5. Refrigerate for at least 30 minutes before serving to let flavors meld.
  6. Serve chilled and enjoy!

Notes

  • Adjust chipotle to taste for more or less heat.
  • Use gluten-free pasta to make it gluten-free.
  • Best served within a day for optimal freshness.

Nutrition

Find it online: https://easy-tapas-recipes.com/vegan-chipotle-pasta-salad-recipe/