Mexican Pasta Salad {21 Day Fix}
Roasted corn and veggies tossed mixed with pasta and a spicy smokey chipotle dressing.
Ingredients
Creamy Chipotle Ranch Dressing
- ¼ cup Greek yogurt
- ¼ cup mayo
- ¼ cup buttermilk ****1/4 cup milk + 3/4 teaspoon lemon juice = buttermilk
- 2 tablespoons minced, chipotle peppers in adobo sauce
- 1 teaspoon sugar, honey, or maple syrup
- 1 teaspoon garlic powder
- ½ teaspoons onion powder
- 2 teaspoon chives, minced or onion minced
- ½ teaspoon lime juice
- salt and pepper to taste
- MAKES 3/4 CUP DRESSING (if you are going to use olives as a garnish only use ½cup + 2Tablespoons of the dressing and about 3 olives per serving to = 1 Orange per serving)
Pasta Salad Mix
- 2 cups cooked pasta, penne, or shells--- either whole grain or gluten-free
- 1 cup roasted corn
- ½ cup sweet peppers, any color, chopped
- ½ cup sweet white or red onion, chopped
- ½ cup grape tomatoes, cut in half
- ⅖ cup cheddar cheese, chopped into tiny cubes ****save until time to serve to stir into salad
- Optional garnish Ideas: olives, green onions, jalapeno slices
Instructions
Creamy Chipotle Ranch Dressing
- Mix all ingredients in a pint jar and shake well. Set aside until time to dress the pasta salad.
Pasta Salad Mix
- Add everything but the cheese into a large bowl.
- Add Creamy Chipotle Ranch Dressing stir well.
- Add stir in cheese right before serving.
21 Day Fix Container Counts for 3/4 cup serving: 1Y, ⅕G, ⅓B, 1Orange
- **see dressing instructions about garnishing with olives