Sweet Potato Pasta Salad
This bold and creamy sweet potato pasta salad is a plant-based dish that packs in smoky chipotle flavor, fiber-rich veggies, and satisfying texture. It’s the perfect make-ahead salad for any event.
Equipment
- Baking sheet
- - Large pot
- - Food processor or blender
- Large mixing bowl
- - Knife & cutting board
Ingredients
- ### 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
- - ¼ cup olive oil
- - 1–2 chipotle peppers in adobo
- - 1 tbsp adobo sauce
- - 1 tbsp apple cider vinegar
- - ½ bunch cilantro
- - 5 basil leaves
- - 3 garlic cloves peeled
- ### For the Salad Assembly
- - 1 lb short pasta rotini, penne, etc.
- - 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)
Instructions
- **Roast the Sweet Potatoes**
- Preheat oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil and seasonings. Spread on a lined baking sheet and roast for 25 minutes, flipping halfway. Set aside.
- **Cook the Pasta**
- Boil pasta until al dente. Drain and rinse under cold water. Let cool completely.
- **Make the Dressing**
- Blend all dressing ingredients in a food processor until smooth. Taste and adjust seasoning.
- **Assemble the Salad**
- In a large bowl, combine pasta, roasted sweet potatoes, onion, herbs, and chickpeas. Toss with dressing. Gently fold in avocado right before serving.
Notes
- Add avocado just before serving to keep it fresh.
- Chill salad for 1–2 hours for best flavor.
- Adjust spice level by using more or fewer chipotles.
- Chill salad for 1–2 hours for best flavor.
- Adjust spice level by using more or fewer chipotles.