Roasted Red Pepper Chipotle Pasta Salad Is the Quick and Easy Recipe You Need to Make This Week
As a vegan, it’s often assumed by many that I’m a salad eater. I’ve gone in restaurants where they expect me to be thrilled that the only vegan option is a salad. Unfortunately, though, I don’t love salads that much — but my relationship with them is evolving, and I sometimes end up pleasantly surprised when I see a spin on them. Case in point: pasta salad.
Although pasta salad isn’t always my first go-to in dining situations, this recipe for roasted red pepper chipotle pasta salad posted on the @FitHealthyRecipes page has me wanting to make it as soon as possible. Originally developed by plant-based meal creator Janet Gronnow (@janetsmunchmeals on Instagram), the recipe originally appeared on her blog in celebration of her debut cookbook, 15-Minute Vegan Meals: 60 Delicious Recipes for Fast & Easy Plant-Based Eats.
“Roasted red pepper chipotle pasta salad is definitely not your average pasta salad. It is a big twist on the typical vinaigrette or creamy mayo-based pasta salads,” Janet explained.
First, gather the simple ingredients for the pasta part: rotini pasta, avocado oil, frozen corn, cherry or grape tomatoes, roasted red peppers, a pinch of kosher salt and black pepper, a seedless cucumber, an avocado, cilantro, a thinly sliced red onion, and sliced scallions. Cook your pasta to al dente before rinsing in cool water. Set to the side.
Place a large pan over medium high heat, adding the avocado oil, frozen corn, and pinch of salt and pepper once warm. Cook for five minutes, stirring occasionally. Once the corn is lightly browned, pour into a large mixing bowl and let cool.
Halve the tomatoes, chop the roasted red peppers, and dice both the cucumber and avocado. Then, finely chop the cilantro and thinly slice the red onion before adding these ingredients to the mixing bowl along with the corn.
For your dressing, gather your vegan mayo, unsweetened almond-based yogurt (plain), roasted red peppers, a can of chipotles in adobo, lime juice, kosher salt, black pepper, garlic powder, ground cumin, and dried parsley. Add to a blender or food processor — mixing until smooth — before combining with the cooked pasta and veggies into a large mixing bowl. Stir well and top the salad with the sliced scallions.
You can find the full recipe for this pasta salad here, but if you’re like me and can’t wait to find more vegan dishes to try, add this vegan kale and mango salad with a delightfully creamy dressing or this asparagus salad to the top of your list.