Southwestern Pasta Salad with Chipotle Dressing

Summer just seems to ask for Southwestern foods.  That slightly spicy flavor that blends with all those fresh vegetables.  I know it’s not summer yet, but we’ve had some hot days here in Oregon that have made me get excited about the upcoming season!

Here is a salad to get you started (like for your Memorial day barbecue!)

What you need:

  • 3 cups cooked rotelle pasta
  • 1 ear of corn, slightly cooked and kernels removed **
  • 1 Roma tomato, chopped
  • ¾ cup chopped yellow pepper
  • ¾ cup chopped purple onion
  • 3 Tablespoons minced cilantro


  • ¼ cup chipotles in adobo sauce, finely chopped
  • ¼ cup mayonnaise
  • 1/4 cup sour cream
  • 1/3 cup ranch dressing (I like Litehouse homestyle)
  • 4 oz. can of chopped green chilies
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 Tablespoon fresh lime juice


** To cook the corn, leave it in the husk and microwave for 2-4 minutes.  Allow to cool, then remove the husk and run under cold water until cool enough to handle.  Carefully cut the kernels from the cob.

How to Do it:

Mix all the ingredients for the dressing in a large bowl.  Make sure it is all blended.

Mix all the salad ingredients together, then pour the dressing over and mix well.

Refrigerate for 3-4 hours or overnight.

Serve cold!

That’s it!  So fire up the grill and get ready for summer – and enjoy your Southwestern Pasta Salad!!



© Copyright 2017 The Lazy Gastronome

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3 Responses to Southwestern Pasta Salad with Chipotle Dressing

  1. Teresa says:

    Sounds delicious. I love cold pasta salad in the summer! Thank you for sharing at The Really Crafty Link Party this week. Pinned!

  2. Pingback: Pastitsio - Baked Greek Ziti - The Lazy GastronomeThe Lazy Gastronome

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