Chipotle Sweet Potato Pasta Salad
This pasta salad combines roasted sweet potatoes with pasta, fresh veggies, and a creamy smoky chipotle dressing. It’s hearty, slightly spicy, and perfect served warm or chilled — ideal for a Mediterranean-diet–friendly meal with a modern flavor boost.
⏱ Time
Prep: 20 minutes
Cook: 25 minutes
Total: ~45 minutes
Ingredients
Roasted Sweet Potatoes
2 medium sweet potatoes, peeled & cubed
2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
Salt & black pepper, to taste
Pasta Salad
300g (10 oz) short pasta (fusilli, penne, or orecchiette work best)
1 red bell pepper, diced
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
1 cup arugula or baby spinach
½ cup canned black beans or chickpeas (optional, for protein)
¼ cup feta or cotija cheese (optional)
2 tbsp fresh cilantro or parsley, chopped
Chipotle Dressing
½ cup Greek yogurt (or mayo for creamier version)
1–2 tsp chipotle paste or 1 chipotle in adobo, finely minced
2 tbsp olive oil
1 tbsp lime juice
1 tsp honey or maple syrup
1 clove garlic, minced
Salt & pepper, to taste
Instructions
1. Roast Sweet Potatoes
Preheat oven to 400°F (200°C).
Toss cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper.
Roast for 20–25 minutes until golden and caramelized.
2. Cook Pasta
While sweet potatoes roast, cook pasta in salted boiling water until al dente.
Drain, rinse under cool water, and set aside.
3. Make Chipotle Dressing
Whisk Greek yogurt, chipotle paste, olive oil, lime juice, honey, garlic, salt, and pepper until creamy and smooth. Adjust chipotle amount for spice level.
4. Assemble Salad
In a large bowl, combine pasta, roasted sweet potatoes, red pepper, cherry tomatoes, onion, greens, and beans (if using).
Toss with chipotle dressing until well coated.
Top with cheese and fresh cilantro/parsley.
5. Serve
Enjoy slightly warm for comfort, or chilled for a refreshing salad.
Tips
For a Mediterranean twist, swap black beans with chickpeas and add olives.
Make it high-protein by adding grilled chicken or shrimp.
Meal-prep friendly: this salad keeps well in the fridge for up to 3 days.
ℹ️ Nutrition information
Calories: ~420
Protein: 16g
Carbs: 62g
Fat: 12g
Fiber: 9g