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Creamy Chipotle Pasta Salad
12 oz box of rotini
finely shredded cheddar cheese
aka adobe pepper, in sauce, finely diced
1.5 cups black beans (if using canned, drain and rinse)
Put a large pot of water on the stove to boil. Once it comes to a rapid boil, slide in the rotini. Cook until al dente.
Meanwhile, stir together the salsa, yogurt, cheese, and chopped chipotle.
Once the pasta is cooked, combine in a large bowl with the black beans and frozen corn.
Pour the sauce over to cook. Stir to evenly distribute the ingredients.
Only dress the salad shortly before serving or the thirsty pasta will absorb all the saucy goodness!
Jessica Penner, RD
Recipe Developed by Jessica Penner, Registered Dietitian
Published on: www.smartnutrition.ca