Tasty Sweet Potato Pasta Salad

Sweet potato pasta salad is the ultimate twist on a classic side dish that never fails to impress. With its rich, smoky flavors, creamy chipotle dressing, and vibrant mix of textures, this salad goes far beyond the usual picnic fare. Whether you’re meal-prepping for the week or bringing a standout dish to a barbecue, this recipe has you covered. The natural sweetness of roasted sweet potatoes pairs perfectly with a spicy, tangy dressing and hearty pasta to create a balanced, satisfying meal that’s both nourishing and crave-worthy. Plus, it’s 100% plant-based without sacrificing any flavor.

❤️ Why You’ll Love This Sweet Potato Pasta Salad

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This sweet potato pasta salad isn’t just a delicious twist—it’s a recipe you’ll come back to again and again. Here’s why it stands out:

• Naturally Plant-Based & Nutritious
  Packed with fiber-rich sweet potatoes, protein-loaded chickpeas, and fresh herbs, it’s a wholesome option that doesn’t feel like “health food.”
• Smoky Chipotle Kick
  The creamy chipotle-cilantro dressing brings depth and just the right amount of heat, making each bite irresistibly bold and satisfying.
• Perfect for Make-Ahead Meals
  It tastes even better the next day. This salad holds up beautifully in the fridge, making it ideal for weekday lunches, picnics, or potlucks.
• Crowd-Pleaser for All Diets
  Vegan? Great. Meat-eater? Still love it. The combination of flavors and textures appeals to just about everyone.
• Customizable to What You Have on Hand
  Swap out the pasta, beans, or herbs—this recipe is flexible and forgiving.

🥕 Ingredients for Sweet Potato Pasta Salad

Here’s everything you’ll need to bring this vibrant, smoky pasta salad to life. Ingredients are divided by step for easier prep.

🔸 For the Roasted Sweet Potatoes

• 2 medium sweet potatoes, cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp black pepper

🔸 For the Chipotle-Cilantro Dressing

• ½ cup vegan mayonnaise (or regular mayo)
• ¼ cup olive oil
• 1–2 chipotle peppers (from canned chipotles in adobo)
• 1 tbsp adobo sauce (from the same can)
• 1 tbsp apple cider vinegar
• ½ bunch fresh cilantro
• 5 fresh basil leaves
• 3 garlic cloves, peeled

🔸 For Assembling the Salad

• 1 lb short pasta (e.g., rotini, penne, bow ties)
• 1 small red onion, diced
• ½ bunch cilantro, chopped
• 4 green onions, chopped
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 ripe avocado, diced (add last to prevent browning)

👩‍🍳 Instructions: How to Make Sweet Potato Pasta Salad

Follow these simple steps to create a flavorful, crowd-pleasing salad that’s perfect for any occasion.

1. Roast the Sweet Potatoes

• Preheat your oven to 425°F (220°C).
• Line a baking sheet with parchment paper.
• In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
• Spread them in a single layer on the baking sheet.
• Roast for 25 minutes, flipping halfway through for even browning.
• Set aside to cool.

2. Cook the Pasta

• While the sweet potatoes roast, bring a large pot of salted water to a boil.
• Add your short pasta and cook until al dente, following package directions.
• Drain and immediately rinse under cold water to stop cooking and cool the pasta.
• Set aside.

3. Make the Chipotle-Cilantro Dressing

• In a food processor or blender, combine:
  • Vegan mayo
  • Olive oil
  • Chipotle peppers
  • Adobo sauce
  • Apple cider vinegar
  • Fresh cilantro
  • Basil leaves
  • Garlic cloves
• Blend until smooth. Taste and adjust spice or acidity if needed.
• Set aside.

4. Assemble the Salad

• In a large mixing bowl, combine:
  • Cooked pasta
  • Roasted sweet potatoes
  • Diced red onion
  • Chopped cilantro
  • Green onions
  • Rinsed chickpeas
• Drizzle the chipotle dressing over the salad and toss to coat thoroughly.
• Just before serving, gently fold in the diced avocado to keep it vibrant and fresh.
• Serve cold or at room temperature.

⏱️ Recipe Details & Nutrition Facts

🔹 Prep Time

• 13 minutes

🔹 Cook Time

• 27 minutes

🔹 Total Time

• 40 minutes

🔹 Servings

• 4 hearty servings

🧮 Nutrition Facts (Estimated Per Serving)

Based on 4 servings. Nutritional values may vary based on specific brands or substitutions.

• Calories: 780–825 kcal
• Protein: 14–16 g
• Fat: 44–50 g
• Carbohydrates: 80–88 g
• Fiber: ~12 g
• Sugar: ~8 g

This dish offers a well-rounded macronutrient profile thanks to fiber-rich sweet potatoes, protein-packed chickpeas, and healthy fats from olive oil and avocado. Perfect for a filling, plant-based lunch or dinner!

💡 Tips & Variations

✅ Pro Tips for Perfect Results

• Roast, Don’t Steam: Roasting sweet potatoes brings out their natural sweetness and gives them that irresistible caramelized edge—don’t skip it!
• Cool the Pasta Completely: Warm pasta will absorb too much dressing and make everything mushy. Rinse under cold water and drain well.
• Add Avocado Last: Dice and mix in the avocado right before serving to keep it green and creamy, not brown and mushy.
• Chill Before Serving: For best flavor, refrigerate the salad for at least 1–2 hours. The dressing gets absorbed and everything melds beautifully.

🔄 Easy Variations

• Protein Boost: Add grilled chicken, tofu, or even hard-boiled eggs for extra protein.
• Swap the Base: Try using quinoa, orzo, or even couscous for a different texture.
• Change Up the Veggies: Add roasted cauliflower, grilled corn, or chopped kale.
• Make It Spicier: Use extra chipotle peppers or a splash of hot sauce for more heat.
• Dairy Option: Not vegan? Crumble in feta or cotija cheese for a salty kick.

❓ FAQs: Sweet Potato Pasta Salad

Can I make this pasta salad ahead of time?

Yes! In fact, it’s better when made ahead. The flavors deepen after a few hours in the fridge. Just hold off on adding the avocado until right before serving to keep it fresh and green.

Is this recipe vegan and gluten-free?

It’s naturally vegan, but not gluten-free unless you use gluten-free pasta. Chickpea pasta, quinoa pasta, or brown rice pasta all work well as substitutes.

How long does it keep in the fridge?

Store it in an airtight container for up to 4 days. Stir before serving, and if it looks dry, just add a drizzle of olive oil or a spoonful of leftover dressing.

Can I use regular mayo instead of vegan mayo?

Absolutely! Regular mayonnaise works just fine if you’re not vegan. You can also try Greek yogurt for a tangier, lighter twist.

What’s a good substitute for chipotle in adobo?

Try a combo of smoked paprika, jalapeños, and a splash of hot sauce. While it won’t be identical, you’ll still get a smoky, spicy flavor profile.

✅ Conclusion

This sweet potato pasta salad brings big, bold flavors to the table without a lot of fuss. From the roasted sweet potatoes to the creamy chipotle dressing, every ingredient plays its part in making this dish unforgettable. Whether you’re serving it at a summer BBQ, prepping lunches for the week, or feeding a mixed crowd of vegans and meat-lovers, this recipe delivers. It’s vibrant, satisfying, and endlessly flexible.