Chipotle Chicken Pasta Salad

Serving Size:  2-3


½ lb. Pappardelle's Rasta Pasta Pepper Blend

½ tbsp. extra-virgin olive oil
2 cups fresh corn
1 cup cherry tomatoes, halved
½ cup roasted red peppers, plus 1/3 cup, drained well, chopped
½ seedless cucumbers, diced
1 avocado, pitted & diced
2 tbsp. cilantro, chopped
2 tbsp. red onion, thinly sliced
2 cups cooked chicken, shredded
2 tbsp. green onions, sliced
¼ cup mayonnaise
¼ cup plain yogurt
1 tsp. adobo sauce
½ tbsp. lime juice
1-¼ tsp. garlic powder
½ tsp. ground cumin
1 tsp. dried parsley
Salt & pepper, to taste


  1. Bring a large pot of salted water to boil. Add pasta, cook 10-12 minutes, or until al dente, stirring intermittently. Drain and set aside.
  2. Heat a large pan over medium-high heat. Add olive oil and corn. Season with a pinch of salt & pepper. Cook for 4-5 minutes, stirring occasionally, until lightly browned. Transfer to large bowl to cool.
  3. Meanwhile, in a blender, add mayo, yogurt, red peppers, adobo sauce, lime juice, salt & pepper, garlic powder, cumin, and parsley. Blend until smooth.
  4. Add the dressing, tomatoes, cucumbers, avocado, red onion, shredded chicken, and cooked pasta to the corn, gently stirring to incorporate ingredients together. Top the salad with sliced green onions. Serve and enjoy!