Lunch● 5-Day Fridge Freshness

Southwest Pasta Salad with Black Beans, Roasted Corn & Chipotle Dressing

Rotini pasta tossed with black beans, sweet corn, red peppers, and creamy chipotle Greek yogurt dressing.

A festive, crowd-pleasing cold lunch salad. Tricolor rotini pasta tossed with protein-rich black beans, fire-roasted corn, diced bell peppers, and fresh cilantro, dressed in a creamy Greek yogurt chipotle lime dressing.

⏱PREP TIME15 min
🔥COOK TIME10 min
🍱BATCH YIELD5 Meals
🧊SHELF LIFE5 Days
Southwest Pasta Salad with Black Beans, Roasted Corn & Chipotle Dressing
Jump to Method ↓
Portion Multiplier

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Recipe Ingredients

Interactive Sunday Checklist

Pasta & Southwest Veggies

Creamy Chipotle Lime Dressing

Step-by-Step Batch Method

6 Chef Steps
  1. 1

    Boil rotini pasta in salted water until firm al dente. Drain, rinse under cold running water, and drain completely.

  2. 2

    In a bowl, whisk Greek yogurt, mayo, adobo sauce, lime juice, cumin, and sea salt until smooth.

  3. 3

    In a large bowl, combine chilled pasta, rinsed black beans, corn, diced bell peppers, and cilantro.

  4. 4

    Pour chipotle dressing over salad and fold together until noodles are coated.

  5. 5

    Portion into five meal prep containers and top with cotija cheese crumbles.

  6. 6

    Chill in refrigerator for 2 hours before serving.

👨‍🍳 Pro Meal Prep Tips for This Dish

  • Firm noodles: cook pasta 1 minute less than package directions so dressing doesn't soften noodles over 5 days.
  • Corn flavor: use fire-roasted frozen or canned corn for rich smoky Southwestern flavor.
  • Extra protein: add grilled chicken strips or boiled eggs to hit 30g+ protein per serving.