Description
A creamy, smoky, and fun pasta salad perfect for potlucks, BBQs, or quick lunches. This dish combines bold flavors with a mix of ingredients for a refreshing side that’s easy to make.
Ingredients
Main Ingredients
- 12 oz Pasta (rotini, fusilli, shells, or cavatappi) (Cooked just until tender.)
- 1 cup Corn (Frozen and thawed, canned and drained, or grilled corn cut off the cob.)
- 1 can Black beans (Rinsed and drained.)
- 1 Red bell pepper (Chopped for crunch and sweetness.)
- 1/4 cup Red onion (Chopped; use less if desired.)
- 1 cup Cherry tomatoes (Optional, sliced.)
- 1/4 cup Cilantro (Optional.)
- 1 cup Shredded cheddar or pepper jack
- 1/4 cup BBQ sauce (Your favorite brand.)
- 1/2 cup Chipotle ranch dressing (Homemade or store-bought.)
- 1 tbsp Lime juice (To taste.)
- to taste Salt and pepper
Optional Toppings
- 1 cup Crushed tortilla chips (For topping.)
Instructions
Preparation
- Cook the pasta in salted boiling water until al dente, then rinse with cold water and drain well.
- Chop the red bell pepper, red onion, cilantro (if using), and slice the cherry tomatoes. Rinse and drain the beans and thaw the corn if frozen.
Mixing
- In a large bowl, mix together the chipotle ranch dressing, BBQ sauce, and lime juice.
- Add the cooked pasta, chopped veggies, beans, corn, and cheese. Toss until everything is coated.
- Taste and adjust seasoning with salt, pepper, more lime, or additional dressing as needed.
Chill
- For best flavor, refrigerate for 30 to 60 minutes before serving.
Notes
Drain everything well to prevent a watery salad. Save a bit of dressing for serving if making ahead. Adjust the heat of the chipotle to taste. This salad is perfect for meal prep and holds well in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Cuisine: American, BBQ