Southwest Chipotle Pasta Salad

 

Ingredients

For the dressing

¾ cup mayo

1 - 2 tbsp chipotle sauce (chipotle in adobo - found in most grocery stores)

1 - 2 tbsp honey (If you increase the chipotle then increase your honey by the same amount)

1 tbsp fresh lime juice

½ tsp garlic powder

½ tsp sea salt

¼ tsp ground cumin

For the pasta salad

2 cups dry macaroni pasta

2 cups cooked black beans

1 small red onion, finely chopped or 1 cup chopped scallions

2 ears of corn

Handful of cherry tomatoes, quartered

½ bunch radishes (save greens for another use) ends removed and cut into small pieces

2 sweet peppers, seeds removed and cut into small pieces

½ cup washed and minced cilantro

Preparation

For the dressing

For the dressing place all ingredients in small bowl and whisk together. Place in fridge until ready to use.

For the pasta salad

Cook 2 cups dry macaroni according to package instructions. Once cooked, drain and run under cold water to stop the cooking process.

Place cooked pasta into a large bowl and mix in cooked black beans and chopped red onion (if using scallions add them in during the last step).

Mix in dressing and set aside while you prepare your other vegetables. Letting the raw red onion sit in the dressing with soften the bite a bit.

For the corn you can with remove the husks then steam the ears for a few minutes or you can leave husks on and throw on the BBQ grill for about 20-30 minutes. This will give your corn a nice smoky flavour. Either way once your corn is cooked, allow to cool and then carefully using a knife (vertically) remove the corn from the cob.

Cut your sweet pepper, radishes, cherry tomatoes and cilantro. Add cut veggies and corn to your large bowl and mix.

Season with sea salt and add any more lime juice you would like.

Enjoy!