Indulge in a delicious roasted red pepper chipotle pasta salad recipe, perfect for any occasion. This easy-to-follow recipe combines savory flavors with fresh ingredients to create a delightful dish.
Elevate your meal with a tantalizing roasted red pepper chipotle pasta salad recipe. Discover a delightful fusion of flavors with this simple yet irresistible dish.
Ingredients:
Pasta:
- 8 oz. (226 g) rotini pasta
- ½ tbsp (8 ml) avocado oil
- 2 cups (272 g) frozen corn
- Pinch of kosher salt and black pepper
- 1 cup (149 g) cherry or grape tomatoes
- ½ cup (160 g) roasted red peppers, well-drained
- ½ seedless cucumber
- 1 avocado
- 2 tbsp (2 g) cilantro
- 2 tbsp (20 g) thinly sliced red onion (optional)
- 2 tbsp (6 g) sliced scallions, for serving (optional)
Dressing:
- ¼ cup (60 ml) vegan mayo
- ¼ cup (60 ml) plain, unsweetened almond-based yogurt
- 1/3 cup (107 g) roasted red peppers, well-drained
- 1 tsp sauce from a can of chipotles in adobo
- ½ tbsp (8 ml) lime juice
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 ¼ tsp (4 g) garlic powder
- ½ tsp ground cumin
- 1 tsp dried parsley
Method:
1. Begin by cooking the rotini pasta according to package instructions. Drain and rinse with cool water.
2. In a large pan over medium-high heat, add avocado oil and frozen corn. Season with salt and pepper. Cook for 4 to 5 minutes until lightly browned. Transfer to a large mixing bowl to cool.
3. Halve the tomatoes, chop the roasted red peppers, dice the cucumber and avocado, and finely chop the cilantro. Add these ingredients to the mixing bowl along with optional red onion.
4. For the dressing, blend vegan mayo, yogurt, red peppers, adobo sauce, lime juice, salt, pepper, garlic powder, cumin, and parsley until smooth.
5. Combine the dressing and cooked pasta in the mixing bowl. Gently stir to incorporate the dressing.
6. Optional: Top the salad with sliced scallions before serving.
Enjoy the vibrant flavors of this roasted red pepper chipotle pasta salad!