Sweet Potato Pasta Salad
This hearty pasta salad combines smoky roasted sweet potatoes, tender chickpeas, crisp onions, creamy avocado, and al dente pasta. A smooth chipotle-cilantro dressing adds a rich, mildly spicy finish, making the dish suitable for serving either chilled or at room temperature.
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Ingredients
For the Roasted Sweet Potatoes
- 2 medium sweet potatoes peeled and sliced into 1-inch cubes
- ½ teaspoon onion powder
- 2 tablespoons olive oil
- ½ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
For the Chipotle Dressing
- 5 fresh basil leaves
- 1 tablespoon apple cider vinegar
- 3 peeled garlic cloves
- ½ cup creamy vegan mayonnaise
- 1 to 2 chipotle peppers packed in adobo sauce
- ½ bunch fresh cilantro
- 1 tablespoon adobo sauce from the canned chipotles
- ¼ cup olive oil
For the Salad
- 4 green onions finely sliced
- 1 ripe yet firm avocado diced
- 1 can chickpeas rinsed and thoroughly drained, equivalent to approximately 1½ cups cooked chickpeas
- ½ bunch fresh cilantro chopped
- 1 pound short pasta such as penne or rotini, cooked until al dente
- 1 small red onion finely diced
Instructions
- Preheat the oven to 425°F (220°C). Cover a baking sheet with parchment paper.
- Place the cubed sweet potatoes in a large mixing bowl. Add 2 tablespoons olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss thoroughly until every piece is evenly coated with the oil and seasonings.
- Arrange the seasoned sweet potatoes across the prepared baking sheet in a single, uncrowded layer.
- Roast for 25 minutes, turning the cubes after the first 15 minutes to encourage even browning. Remove them from the oven and set aside.
- While the sweet potatoes are roasting, bring a large pot of water to a rolling boil. Add the pasta and cook according to the package directions until al dente.
- Drain the cooked pasta, then rinse it under cold running water to halt the cooking process and lower its temperature. Set it aside until needed.
- Place the vegan mayonnaise, ¼ cup olive oil, chipotle peppers, adobo sauce, apple cider vinegar, cilantro, basil leaves, and peeled garlic cloves in a food processor.
- Blend until the dressing becomes smooth and fully combined. Taste and adjust with additional chipotle pepper or apple cider vinegar when a stronger spicy or tangy flavor is desired. Reserve the finished dressing.
- Transfer the cooled pasta to a large serving bowl. Add the roasted sweet potatoes, diced red onion, chopped cilantro, sliced green onions, and drained chickpeas.
- Pour the chipotle-cilantro dressing over the salad. Toss carefully until the pasta and vegetables are uniformly coated.
- Immediately before serving, gently fold in the diced avocado to preserve its shape, color, and fresh texture.
- Serve the sweet potato pasta salad chilled or at room temperature.
Notes
The cilantro stems may be blended into the dressing along with the leaves for a more pronounced herbal flavor.
Use one chipotle pepper for moderate heat or two for a spicier dressing.
Add the avocado only shortly before serving to prevent excessive softening or discoloration.