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Chipotle Ranch Street Corn Pasta Salad

Chipotle Ranch Street Corn Pasta Salad is a smoky, creamy, and colorful plant-based dish made with cavatapi pasta, fire-roasted corn, fresh vegetables, and a zesty chipotle ranch dressing. Perfect for summer parties, meal prep, or a flavorful side dish.
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Ingredients
  

Almond Cotija

  • ½ cup blanched almonds
  • Juice of 1 lemon
  • ¼ teaspoon salt
  • Add all ingredients to a food processor and pulse until a fine crumble forms similar to grated cotija cheese. Set aside or refrigerate until ready to use.

Chipotle Ranch Dressing

  • 2 chipotle peppers in adobo sauce
  • 1 ½ cups vegan ranch dressing
  • Blend the chipotle peppers with the vegan ranch dressing until smooth. Refrigerate until ready to use.

For the Salad

  • 1 lb 16 oz cavatapi pasta, cooked and chilled or at room temperature
  • 32 ounces roughly 6 cups frozen fire- roasted corn, cooked
  • 2 red bell peppers thinly sliced
  • 2 15 oz cans black beans, drained and rinsed
  • ½ red onion thinly sliced
  • ½ cup chopped fresh cilantro
  • 1 bunch Lacinato kale roughly chopped (about 3–4 cups)
  • Salt to taste
  • Pepper to taste
  • 1 batch Chipotle Ranch Dressing
  • 1 batch Almond Cotija

Instructions
 

  • In a large mixing bowl, combine the pasta, corn, bell peppers, black beans, red onion, cilantro, and kale. Season with salt and pepper to taste. Pour in the chipotle ranch dressing and toss well to coat.
  • Top with almond cotija and mix lightly. Chill overnight before serving to allow flavors to marinate. For best results, reserve almond cotija and fold it in fresh before packing.
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