Roasted Red Pepper Chipotle Pasta Salad

1: Fill a large pot with 2 inches of water and bring it to a boil.

2: Add rotini pasta, stir, cover to bring back to a boil, then cook to al dente according to package directions. Drain and rinse with cool water.

3: In a pan over medium-high heat, add avocado oil and frozen corn, seasoning with a pinch of salt and pepper. Cook for 4 to 5 minutes until lightly browned; then transfer to a mixing bowl to cool.

4: Halve the tomatoes, chop the roasted red peppers, dice the cucumber and avocado, and finely chop the cilantro. Add these to the mixing bowl along with red onion if using.

5: In a food processor, combine mayo, yogurt, red peppers, adobo sauce, lime juice, salt, pepper, garlic powder, cumin, and parsley, then blend until smooth.

6: Add the dressing and cooked pasta to the mixing bowl, gently stirring to combine. Top with scallions if using.