5 from 11 votes
Mexican Pasta Salad with Creamy Chipotle Lime Dressing
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

This Mexican Pasta Salad recipe is the best ever. It's loaded with creamy avocados, sweet corn, black beans, crunchy green peppers and red onions, and healthy Chickapea Pasta.

Course: Salad
Cuisine: Mexican
Keyword: Mexican Pasta Salad
Servings: 4
Calories: 496 kcal
Author: Kristen Stevens
  • 8 ounces Chickapea Pasta
  • 2 cobs of corn (or 2 cups frozen and thawed corn)
  • 2 cups halved cherry tomatoes
  • 15 ounces can of black beans, drained and rinsed
  • 1/4 cup minced red onion
  • 1 green pepper, minced
  • 1 avocado, diced
  • 1 - 1 1/2 jalape├▒o, finely minced
  • 3/4 cup thick yogurt (regular or vegan, both work)
  • 1/2 cup fresh squeezed lime juice
  • 1/4 cup avocado oil (or another neutral-flavored oil)
  • 3 tablespoons adobo sauce (the sauce that comes in jars of chipotle peppers)
  • 1 teaspoon sea salt
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1 garlic clove, grated on a microplane
  1. Bring a large pot of salted water to a boil over high heat. Add the 2 cobs of corn and the Chickapea Pasta Spirals to the pot and cook for 7-9 minutes, or until the pasta is al dente. Remove the corn from the pot then drain the pasta with a colander and rinse it under cold running water. Cut the kernels from the cobs of corn.

  2. While the pasta is cooking, add all the Chipotle Lime Dressing ingredients to a 2-cup mason jar and shake to mix.

  3. Place the cooked pasta, corn, cherry tomatoes, black beans, red onion, green pepper, avocado, and jalapen├▒o in a large salad bowl. Pour the dressing over the top and toss to mix everything together.
Recipe Notes

If you don't have a favorite vegan yogurt, you can substitute vegan mayonnaise for a richer pasta salad.
The dressing will taste quite salty. This is ok as it is the salt for the entire pasta salad.