Name: Southwest Pasta Salad
Prep time: 15 min
Cook time: PT-493215H27M20S
Cuisine: Mexican-American
Ingredients: 16 ounces ditalini pasta (salad macaroni, or tiny pasta of your choice); 1 red bell pepper (finely diced, about 1 cup); 1 yellow bell pepper (finely diced, about 1 cup); 2 ears of corn (kernels removed, about 2 cups, OR 1 can of corn, drained); 1 English cucumber (peeled, and diced into ½-inch pieces, about 1 cup); 1 cup grape tomatoes (halved); ¼ cup red onion (finely diced); ½ cup sliced black olives (optional); ¼ cup fresh cilantro (chopped small); ½ cup mayonnaise; ½ cup sour cream; 2 chipotle peppers in adobo sauce; ¾ teaspoon dried dill weed; ½ teaspoon dried parsley; ½ teaspoon dried chives; ½ teaspoon granulated garlic or garlic powder; ¼ teaspoon granulated onion or onion powder; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ½ teaspoons white sugar; 1-2 teaspoons fresh lime; 2 tablespoons milk

Description

This Southwest Pasta Salad is packed with vibrant flavors from fresh veggies and a spicy chipotle dressing, making it an easy and delightful dish for any occasion.

Ingredients

Scale

16 ounces ditalini pasta (salad macaroni, or tiny pasta of your choice)
1 red bell pepper (finely diced, about 1 cup)
1 yellow bell pepper (finely diced, about 1 cup)
2 ears of corn (kernels removed, about 2 cups, OR 1 can of corn, drained)
1 English cucumber (peeled, and diced into ½-inch pieces, about 1 cup)
1 cup grape tomatoes (halved)
¼ cup red onion (finely diced)
½ cup sliced black olives (optional)
¼ cup fresh cilantro (chopped small)
½ cup mayonnaise
½ cup sour cream
2 chipotle peppers in adobo sauce
¾ teaspoon dried dill weed
½ teaspoon dried parsley
½ teaspoon dried chives
½ teaspoon granulated garlic or garlic powder
¼ teaspoon granulated onion or onion powder
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoons white sugar
1–2 teaspoons fresh lime
2 tablespoons milk

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Instructions

Cook the pasta according to the directions on the package and rinse well with cold water after draining.
Chop and prep all the vegetables. In a large mixing bowl, combine the red and yellow bell peppers, corn, cucumber, tomatoes, onion, olives, and cilantro.
Add the cooked and cooled pasta to the bowl with the vegetables and toss to combine. Drizzle with half of the prepared dressing and stir to coat. Taste and add more dressing as desired.
Cover and refrigerate the pasta salad until ready to serve. Store any remaining dressing in a jar in the fridge, and stir the salad before serving.
To prepare the dressing: In a food processor, combine the mayo, sour cream, chipotle peppers, dill, parsley, chives, garlic powder, onion powder, salt, pepper, and sugar. Blend until smooth and adjust thickness with milk and lime juice.

Notes

Feel free to customize the vegetables according to your preference.
This salad can be made a day in advance for better flavor.
Adjust the level of chipotle peppers based on your spice tolerance.

Nutrition

Serving Size: 1 cup
Calories: 251
Sugar: 4g
Sodium: 367mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 7g
Cholesterol: 8mg