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Mexican pasta salad

Mexican Pasta Salad {21 Day Fix}

Roasted corn and veggies tossed mixed with pasta and a spicy smokey chipotle dressing.
Prep Time 30 mins
Total Time 30 mins
Course Salad, Side Dish
Cuisine American, Mexican
Servings 6


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
  • cup cheddar cheese, chopped into tiny cubes ****save until time to serve to stir into salad
  • Optional garnish Ideas: olives, green onions, jalapeno slices


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
Keyword Healthy, Ultimate Portion Fix/21 Day Fix