Chipotle-Tahini Pasta Salad with spiced chicken, fire-roasted corn, and avocado. This make-ahead friendly pasta salad can easily be made gluten free and dairy free. Enjoy it for make-ahead lunches, potlucks, or entertaining.

Why You’ll Love this Chipotle Pasta Salad

• Make-Ahead Friendly. Whether you’re prepping this salad for weekday lunches or an upcoming party, you won’t have to worry about it wilting or weakening in flavor.
• Allergen Friendly. You can easily make this salad gluten-free and dairy-free, and it’s already nut-free. Simply use your favorite brand of gluten free pasta (I like Jovial brand) and omit the cotija cheese. (The dressing is dairy-free as written!)
• Healthy. This chipotle pasta salad is packed with good-for-you fats, protein, and antioxidants. It’s also super filling!
• Flavorful. The bold chipotle-tahini dressing is downright drinkable. The mix of fresh herbs, smoky spice, and sweet corn is also super satisfying. (And if you love this flavor lineup, check out my Chipotle Chicken Salad recipe, too!)

Now that the weather is warming up, I find myself craving new fun and unique pasta salad recipes.

Last season, we couldn’t get enough of this Italian Pasta Salad or my Healthy Creamy Pasta Salad.

This Chipotle-Tahini Pasta Salad does double duty by being a great option for every day lunches AND weekend entertaining.

It’s delicious paired with burgers, tacos, sandwiches, or anything hot off the grill.

And if you love pasta salad recipes as much as we do, also check out this Honey Mustard Pasta Salad.

The Ingredients

• Pasta: Use any shape pasta you like! If making the pasta salad gluten free, use a brown rice, chickpea, or lentil pasta. (I like Jovial brand.)
• Chicken: You can use boneless, skinless chicken thighs or breasts. (I prefer using thighs, which are juicier and more flavorful.)
• Spices: Use your favorite brand of taco seasoning for the chicken (I like Siete brand), and paprika + garlic powder in the dressing. (Most taco seasonings are very well salted, so you shouldn’t need any extra to season the chicken.)
• Bell Pepper: I love the sweetness of red bell pepper, however orange or yellow will also work!
• Corn: During the cooler months, I prefer using frozen fire-roasted corn. However feel free to use fresh (you’ll need 2 to 3 cobs) when it’s in season.
• Scallions: Use both the light and dark green parts of the scallion (green onion) for extra aromatic goodness.
• Cilantro: Fresh cilantro really gives the pasta salad a fresh lift.
• Avocado: If making the salad ahead, wait to add the avocado until right before serving to prevent browning.
• Cheese: I like using a salty, crumbly cheese such as cotija or queso fresco. If making the salad dairy-free, omit the cheese.
• Tahini: In place of mayo or yogurt, we’re leaning on tahini to add creamy richness.
• Adobo: Look for chipotle chili peppers in adobo sauce, which are super smoky and spicy. (A little goes a long way!)
• Lemon Juice: To add brightness and acidity to the dressing. Alternatively, you can use fresh lime juice.
• Agave: A little sweetness helps balance the smoky spice of the chipotle peppers. Alternatively, you can use maple syrup or honey.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Cook Pasta in a large pot of generosity salted water until al dente. Drain and rinse.

Next, season chicken by tossing it with olive oil and taco seasoning.

Step 2: Cook Chicken. Heat a large skillet over medium heat. Once hot, arrange chicken in pan and cook, undisturbed, for 5 minutes. Flip, and cook another 4 to 5 minutes, depending on thickness, until the juices run clear and chicken is cooked through. Transfer to a plate and allow to slightly cool.

Step 3: Prepare Chipotle-Tahini Dressing by combining all ingredients in a glass jar or bowl. Gradually add water, whisking to combine, until the dressing is smooth and creamy.

Step 4: Combine all salad ingredients in a large mixing bowl.

Step 5: Cut Chicken into pieces and add to bowl.

Pour dressing overtop and toss to combine.

Recipe Variations

• Make Vegetarian. This chipotle pasta salad is super easy to make vegetarian OR vegan by swapping the chicken for 1 can of black beans.
• Add Extra Veggies. In addition (or in place of) the current lineup, sautéed chunks of zucchini and/or poblano pepper are also great additions. You can also add halved cherry tomatoes.
• Make High Protein. In addition to the sautéed chicken, add 1 can of black beans for extra protein and fiber.
• Add Nuts/Seeds. For extra nutrients and crunchy texture, this pasta salad is delicious with toasted pepitas (pumpkin seeds).

Serving Suggestions

This chipotle pasta salad can be enjoyed as an entree or side. Here are a few of my favorite pairings:

• Another Style of Salad. Something light, fresh, and simple like this Cucumber Avocado Salad or Avocado Corn Salad. My Smashed Cucumber Salad also pairs well with just about anything!
• Soup or Sandwich. For a delightful soup and salad combo, enjoy alongside this White Bean Enchilada Soup.
• Quesadillas. For a similar flavor profile, pair this pasta salad with Elote Corn Quesadillas.

Make-Ahead and Storage Tips:

• Make-Ahead. The chipotle-tahini dressing can be made 1 to 2 days ahead. Store in a covered jar or container in the refrigerator until ready to use. You can also season the chicken 1 day ahead.
• Store. Keep leftovers in a covered container in the refrigerator for up to 3 days. Let sit at room temperature for 20 to 30 minutes before enjoying leftovers, or enjoy chilled.

More Pasta Salad Favorites

DFDairy-Free

Healthy Creamy Pasta Salad

VGVegetarianNFNut-Free

Chopped Greek Pasta Salad

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Italian Pasta Salad (Vegetarian)

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Honey Mustard Chicken Pasta Salad

If you give this Chipotle-Tahini Pasta Salad a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!