This Roasted Red Pepper Chipotle Pasta Salad is one of my favorite pasta recipes from my new cookbook, 15-Minute Vegan Meals. It’s bursting with flavor and has a nice spicy kick, thanks to the deliciously creamy roasted red pepper and chipotle sauce.
Why I love this Pasta Salad
This is the 2nd Cookbook Sneak Peek from 15-Minute Vegan Meals and if you missed the first one, check out the amazingly delicious Sun-Dried Tomato Penne with Broccoli.
Roasted Red Pepper Chipotle Pasta Salad is definitely not your average pasta salad. It is a big twist on the typical vinaigrette or creamy mayo based pasta salads. The sauce is the star of the dish and combines so deliciously with the rest of the ingredients such as corn, cucumber, tomatoes, red onion and herbs.
Another thing I love about this pasta salad is that leftovers are just as good, if not better! But if you have any chipotle or spice lovers around, there may not be any leftovers to be had. It’s a good thing that this dish is super simple and quick to make another batch!
Tips for Making this Pasta Salad
Can I make this recipe a day ahead? Yes, you can prepare most of the salad a day prior, but I would recommend cutting the avocado on the day you’ll be serving it. If you’re making this recipe as a meal prep to have as lunches or dinner for the week, you can go either way. The already cut avocado does get brown in the fridge overnight, although it will still taste great. Just go with your preference.
Can I use something other than cilantro? Yes, finely chopped fresh parsley would work great as well! Alternatively, you can use dried parsley. I suggest using 2 tsp dried parsley, since dried herbs are more potent in flavor.
I want to make this, but I don’t like spicy! That’s no problem. Simply omit the chipotle in adobo altogether. I would suggest adding 1/4 to 1/2 tsp smoked paprika to the sauce, for extra flavor.
Would a different pasta shape work, besides rotini? Absolutely. I would choose another short pasta type such as penne, gemelli, cavatappi or even farfalle / bowtie pasta.
Other Delicious Pasta Salad Recipes
Mediterranean Pasta Salad with Spiced Chickpeas
Orzo with Roasted Chickpeas & Vegan Feta
Roasted Red Pepper Chipotle Pasta Salad
- 8 oz. rotini pasta
- ½ tbsp avocado oil
- 2 cups frozen corn
- Pinch of kosher salt and black pepper
- 1 cup cherry or grape tomatoes
- ½ cup roasted red peppers, drained well
- ½ seedless cucumber
- 1 avocado
- 2 tbsp cilantro
- 2 tbsp thinly sliced red onion (optional)
- 2 tbsp sliced scallions, for serving (optional)
- ¼ cup vegan mayo
- ¼ cup plain, unsweetened almond-based yogurt
- 1/3 cup roasted red peppers, drained well
- 1 tsp sauce from a can of chipotles in adobo
- ½ tbsp lime juice
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 ¼ tsp garlic powder
- ½ tsp ground cumin
- 1 tsp dried parsley
- To prepare the pasta, fill a large pot with 2 inches (5 cm) of water, enough to fully submerge the pasta, cover, and bring to a boil. Add the rotini, stir and cover to bring back to a boil. Remove the lid and cook to al dente, according to the package directions. Drain and rinse the pasta in cool water.
- Place a large pan over medium-high heat. Add the avocado oil and frozen corn to the pan and season the corn with a pinch of salt and pepper. Let these cook for 4 to 5 minutes, stirring occasionally, until lightly browned. Transfer the corn to a large mixing bowl to cool.
- Meanwhile, halve the tomatoes, chop the roasted red peppers, dice the cucumber and avocado, and finely chop the cilantro. Add these into the mixing bowl, along with the red onion, if using.
- For the dressing, to a food processor or blender, add the mayo, yogurt, red peppers, adobo sauce, lime juice, salt, pepper, garlic powder, cumin and parsley, and blend until smooth. Add the dressing and cooked pasta into the mixing bowl, and gently stir to incorporate the dressing. Top the salad with the sliced scallions, if using.