Southwestern Sweet Potato and Black Bean Pasta Salad

Servings:

This Southwestern sweet potato and black bean pasta salad combines all your favorite Southwestern components with pasta in a chipotle vinaigrette.

Prep
38 min
Cook
69 min
Servings
Difficulty
Hard

Ingredients

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside to cool.
  3. 3 To make the vinaigrette; Place 2 chipotle peppers, plus 1 tablespoon chipotle sauce into a blender. Add garlic, oregano, honey, and red wine vinegar; blend on high until well combined. Drizzle in 2/3 cup olive oil with blender running until smooth; set aside. Chop remaining peppers finely and stir into vinaigrette. Refrigerate until ready to use.
  4. 4 Toss potatoes in 2 tablespoons olive oil, black pepper, and remaining salt. Coat a baking sheet with nonstick spray or line with parchment, and spread potatoes in an even layer on the sheet.
  5. 5 Roast in the preheated oven until browned, about 20 minutes, stirring halfway through. Remove from oven and set aside.
  6. 6 Combine cooked pasta with black beans, onion, cilantro in a large bowl; toss. Add potatoes and 3/4 cup vinaigrette, or more as needed, and toss gently (reserve any remaining vinaigrette for another use). Season with salt and pepper, and stir in cotija cheese. Serve immediately or refrigerate until ready to serve.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/southwestern-sweet-potato-and-black-bean-pasta-salad