Chipotle Lime Pasta (Print Version)
# Ingredients:
→ Salad
01 -
1 medium jalapeño, seeded and finely chopped
02 -
40 g red onion, diced finely
03 -
1 cup (149 g) cherry tomatoes, sliced into quarters
04 -
½ cup fresh cilantro, chopped
05 -
15 ounces corn, well-drained
06 -
15 ounces black beans, rinsed and drained
07 -
1 ripe avocado, peeled and diced into chunks
08 -
8 ounces rotini pasta, cooked and cooled
→ Dressing
09 -
½ teaspoon chipotle powder
10 -
1 tablespoon freshly squeezed lime juice
11 -
2 tablespoons whole milk
12 -
¼ teaspoon kosher salt
13 -
1 teaspoon garlic powder
14 -
½ teaspoon onion powder
15 -
116 g mayonnaise
16 -
115 g sour cream
# Instructions:
01 -
Boil a big pot of water with salt added. Toss in your rotini and cook it until it's slightly firm. Check the pack for timing info. Once done, drain the water, rinse with cold water to halt the cooking, and let it sit in the colander until fully drained. Then, get the pasta into a big serving bowl.
02 -
Put the black beans, corn, avocado chunks, tomatoes, onions, jalapeño, and cilantro in the bowl with your pasta. Stir gently to combine everything without overly squishing the avocado pieces.
03 -
Grab a medium bowl and whisk together the mayo, sour cream, milk, lime juice, garlic powder, onion powder, chipotle powder, and salt. Keep whisking until it's all smooth and creamy.
04 -
Pour the smooth dressing all over the pasta mixture. Give it a good toss so every ingredient gets coated.
05 -
Cover up the bowl and pop it in the fridge for at least half an hour. This will let all the flavors blend nicely.
06 -
Right before serving, sprinkle some extra chopped cilantro on top as a garnish.
# Notes:
01 -
Letting the salad sit in the fridge makes the flavors pop more.