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.

How To Make

(More detailed instructions in recipe card below.)

Make the dressing. Stir all dressing ingredients together in a mixing bowl.
Mix dressing with pasta. Pour dressing over pasta and mix together.
Add remaining ingredients. Season the taste with salt and pepper.
Refrigerate. Place in refrigerator for at least 1 hour before serving.

Chipotle Chicken Pasta 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 In Advance

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.