Chipotle Chicken Pasta Salad is full of chicken, black beans, corn, avocado, and Rotel tomatoes all tossed in a creamy, smoky dressing. There’s tons of southwestern flavors in this pasta salad. Makes a great summer potluck side or light meal.

 
I love the flavor of chipotle peppers. They are fabulously smoky and have some heat, but not too much. If you use just 2 chipotle peppers, this pasta salad will have just a little kick. Use 3 or even 4 if you want it spicier. A little lime juice perks up all the flavors.
A combination of sour cream and mayonnaise forms the base for the chipotle dressing and makes it ultra creamy. You can use all mayo if you like or a combination of mayonnaise and Greek yogurt.

 
CHIPOTLE CHICKEN SALAD RECIPE TIPS: Leave the chicken out if you want it to be vegetarian.
Any type of pasta shape can be used. Elbows, shells, farfalle, cavatappi, and penne all work well.
The add-ins for this recipe are adaptable. I like red onion, black beans, corn, cilantro, avocado, and Rotel tomatoes. Leave any out that you don’t like. Some shredded Mexican cheese or Cotija cheese are also delicious. You can also add some chopped bell pepper or olives. Use fresh tomatoes and a can of diced green chiles instead of Rotel tomatoes.
Make it at least 1 hour before serving it so the flavors have tie to blend. You can make it a day in advance, but I recommend adding the avocado last minute so it doesn’t turn brown.
This pasta salad goes great with...