Chipotle-Tahini Pasta Salad

5 from 3 votes

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.

Prep Time20

Cook Time20

Total Time40

Course: Salad/Side Dish

Cuisine: American, Mexican, middle eastern

Diet: Gluten Free, Low Lactose

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large stockpot or Dutch oven
Large skillet
Mixing bowls

Ingredients

12 oz. pasta of choice (I suggest a short pasta shape like shells or shellbows, or fusilli)
1 lb. boneless, skinless chicken thighs or breasts*
2 Tbsp. extra-virgin olive oil
2 Tbsp. taco seasoning (homemade or store-bought - I like Siete brand)
1 cup frozen/thawed fire-roasted corn (or fresh grilled corn from 2 to 3 cobs)
1 red bell pepper, diced
1/2 cup finely chopped green onion (scallions)
1/2 cup chopped fresh cilantro
1 medium avocado, diced
1/2 cup crumbled cotija cheese (optional - omit if making dairy-free)

Chipotle-Tahini Dressing

1/3 cup tahini (I like Soom brand)
2 Tbsp. adobo sauce (from a can of chipotle peppers in adobo)
2 Tbsp. fresh lemon juice
1 Tbsp. agave or maple syrup
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. kosher salt
3 to 4 Tbsp. water

Instructions

Cook pasta in a large pot of generosity salted water until al dente. Drain, rinse with cold water, drain again, and transfer to a large bowl.
Prepare chicken. Place chicken in a mixing bowl along with olive oil and taco seasoning. Toss well to coat. (Note: if using chicken breasts, I suggest slicing thicker breasts into cutlets for faster cooking.)
Heat a large skillet over medium heat. Once hot, arrange seasoned 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.
Prepare Chipotle-Tahini Dressing by combining all ingredients (except water) in a glass jar or small mixing bowl. Gradually add water in 1 Tablespoon increments, whisking to combine, until the dressing is smooth and creamy.
Assemble salad by adding corn, bell pepper, scallions, cilantro, avocado, and cheese to the bowl with pasta. Season ingredients with a few pinches of kosher salt. Cut chicken into small bite-size pieces and add to the bowl. Pour dressing overtop and toss to combine. Garnish with extra chopped fresh cilantro, if desired.

Notes

If making vegetarian, swap the chicken for 1 can of drained and rinsed black beans. (I suggest still tossing them in a little taco seasoning and olive oil to add extra flavor.)
If making ahead, wait to add the avocado until right before serving to prevent browning.
Refrigerate leftover pasta salad for up to 3 days. When ready to enjoy leftovers, I suggest letting the salad sit at room temperature for 20 to 30 minutes before eating. (Optional, however this helps loosen the sauce a bit.)

Nutrition