Southwest Chipotle Pasta Salad
This southwest pasta salad will knock your socks off with flavor. It's vibrant, crunchy, creamy and totally dairy free. The perfect healthy pasta salad to change up the rotation.
Servings: 6
Ingredients
- 3 cups rotini pasta
- 1½ cup bell peppers, chopped about two large peppers
- ½ cup red onion, chopped
- 1 cup red cabbage, chopped
- 1 cup zucchini, chopped about two zucchinis
Dairy Free Chipotle Dressing
- 2½ tbsp chipotle peppers in adobo sauce *see notes
- ¼ cup apple cider vinegar *see notes
- 3 tbsp fresh squeezed lime
- ½ cup olive oil
- 2 garlic cloves
- 3 tbsp maple syrup *more to taste if needed
- ½ tsp salt
- ½ tsp crushed dried oregano
- ½ tsp smoky paprika
Instructions
- Boil/cook the pasta according to the package. While that is cooking, chop all of your veggies, red cabbage, bell peppers, zucchini, red onion up into equal-ish sizes. Set aside until pasta and dressing is finished.
- Get all the dressing ingredients; lime juice, chipotle peppers, maple syrup, olive oil vinegar, seasonings, into a high speed blender, food processor or use an emulsion blender to mix up.
- Add all the chopped veggies, cooked hot pasta, dressing to a large serving bowl and mix together well until everything it evenly coated. Garnish with cilantro or parsley (optional) Serve and enjoy!
Notes
*to make the dressing spicier, add more chipotle peppers. do not drain the adobo sauce.
*red wine vinegar will also work.
*add 1 tbsp of water if dressing is too thick
Nutrition
Serving: 1cup | Calories: 328kcal | Carbohydrates: 36g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 284mg | Potassium: 289mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1686IU | Vitamin C: 61mg | Calcium: 36mg | Iron: 1mg