Spice up your picnics with this Chipotle Ranch Summer Pasta Salad! Full of crunchy summer veggies like cucumber, bell pepper and tomato, with a pop of sweetness from the corn and a hint of heat from the chipotle dressing.
This post was sponsored by Sprouts Farmers Market. All thoughts and opinions about this original recipe are my own.
I’m excited to share another Sprouts creation with you today! In case you missed it, last week I shared a delicious Raspberry & Cream Cheese Fruit Dip. I’ve had so much fun creating these recipes for Sprouts, using my favorite summer staples.
Growing up, in the summertime my mom would often make pasta salads. They were delicious, and would keep for a long time in the fridge. She’d make a giant batch (personal fave is Garden Party Pasta Salad) and stick it in the fridge for us kids to eat while we were on summer break.
Today’s recipe takes the same concept of my mom’s garden party salad and adds a southwestern twist. Cilantro, corn, bell pepper and a spicy chipotle ranch dressing transforms this pasta into a crunchy, spicy pasta salad! Once you let this sit in the fridge for a day or two, it tastes even better because the dressing has time to marinate all of the veggies.
Sprouts has a great line of organic salad dressings– and one of my new favorites is the Chipotle Ranch! It has a perfect balance of savory and spicy and tastes great on this pasta salad, as well as dinner salads, and as a dip for raw veggies.
[Tweet “Spice up your 4th of July with this Chipotle Ranch Summer Pasta Salad! @Sproutsfm #sponsored”]
As much as I love making my own salad dressings, I will admit that it’s very time consuming. It’s so nice to have a delicious salad dressing that’s pre-made and uses only natural ingredients (no fillers or artificial flavors).
The Fourth of July is right around the corner– try out this delicious chipotle ranch pasta salad at your cookout! It would go great with a burger or juicy barbecue ribs.
Here’s the recipe!
- 8 oz rotini, cooked and cooled
- 2.25 oz can sliced black olives
- 1 large cucumber, diced
- 1 orange bell pepper, diced
- 4 Roma tomatoes, seeded and diced
- 1 cup shredded carrots
- 6 green onions, sliced
- 1 large handful cilantro, roughly chopped
- 2 cups corn kernels
- 1 cup Mexican cheese
- ½ bottle of Sprout’s Organic Chipotle Ranch Dressing
- With the exception of the dressing, combine all ingredients in a large bowl. Drizzle dressing over the salad and toss to coat.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!