Description
This southwest-inspired pasta salad is filled with spicy chipotle flavor! It’s a great make-ahead lunch or dinner recipe and it’s packed with protein and fiber!
Ingredients
Units
Scale
- 8 oz chickpea pasta or whole wheat pasta
- 3/4 cup plain Greek yogurt, sour cream, or vegan sour cream
- 1/4 cup adobo sauce
- 1 1/2 tablespoons agave nectar (or honey, if not vegan)
- 1 tablespoon white vinegar
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1 cup chopped cherry tomatoes
- 1 15oz can black beans, drained and rinsed
- 1 cup roasted corn (see note)
- 1 avocado, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- Bring a large pot of salted water to a boil.
- Once the water is boiling add the pasta. Add 1-2 minutes to the suggested cooking time. (We want to slightly overcook the pasta to achieve the best texture once cooled.)
- Once the pasta is cooked, drain in a colander and rinse with cold water.
- Whisk together the yogurt, adobo sauce, agave, vinegar, lime juice, and salt. Thin with water, if desired.
- In a large bowl, combine the cooked pasta, black beans, corn, avocado, and cilantro.
- Drizzle with dressing. Start with 1/4 cup of dressing, then add more, if desired.
- Add salt and pepper to taste.