Sweet Potato Pasta Salad is your new go-to for weeknight dinners, picnic spreads, or last-minute potlucks. Unlike typical pasta salads that drown in mayo or lack flavor, this version brings together roasted sweet potatoes, creamy chipotle dressing, and fresh herbs for a dish that’s both hearty and refreshing. It’s the kind of salad that satisfies everyone—from picky kids to health-conscious adults—and it works equally well as a vibrant side dish or a filling main course. With smoky, savory notes and pops of color, this pasta salad deserves a permanent spot in your recipe rotation.
Table of Contents
❤️ Why You’ll Love This Sweet Potato Pasta Salad
- Hearty yet healthy – Roasted sweet potatoes and chickpeas deliver a solid dose of fiber, protein, and natural sweetness without feeling too heavy.
- Bold chipotle flavor – A smoky, tangy dressing made with chipotle in adobo, garlic, and herbs sets this pasta salad apart from the bland versions you’ve had before.
- Perfect for prepping ahead – This salad actually gets better as it rests in the fridge, making it ideal for meal prep or hosting.
- Quick and simple – Most of the work happens while the sweet potatoes roast. You can get everything else prepped in the meantime.
- Crowd favorite – Vegan-friendly, but still rich and flavorful enough to please meat-eaters. It’s a guaranteed hit at barbecues, picnics, or weekday lunches.
📝 Ingredients
Here’s everything you’ll need to make this delicious Sweet Potato Pasta Salad:
For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cubed (about ¾-inch pieces)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Chipotle-Cilantro Dressing:
- ½ cup vegan mayonnaise (or regular, if preferred)
- ¼ cup olive oil
- 1–2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce (from the chipotle can)
- 1 tablespoon apple cider vinegar
- ½ bunch fresh cilantro
- 5 fresh basil leaves
- 3 garlic cloves, peeled
For the Salad Assembly:
- 1 lb short pasta (such as rotini, penne, or bowties)
- 1 small red onion, diced
- ½ bunch cilantro, chopped
- 4 green onions, sliced
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 avocado, diced (add just before serving)
👩🍳 Instructions
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 sweet potato cubes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Spread the cubes in a single layer on the baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until golden and fork-tender. Set aside to cool.
2. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add your short pasta and cook until al dente (check package instructions).
- Drain and rinse under cold water to stop cooking and prevent sticking.
- Let the pasta cool completely.
3. Make the Chipotle-Cilantro Dressing
- In a food processor, combine the vegan mayo, olive oil, chipotle peppers, adobo sauce, vinegar, cilantro, basil, and garlic.
- Blend until smooth and creamy.
- Taste and adjust spice or acidity to your liking. Set aside.
4. Assemble the Salad
- In a large bowl, mix together the cooked pasta, roasted sweet potatoes, diced red onion, chopped cilantro, green onions, and chickpeas.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Add the diced avocado just before serving to keep it fresh and green.
- Serve chilled or at room temperature.
📋 Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Difficulty Level: Easy
- Servings: 4 generous portions
🧮 Nutrition Facts (Per Serving – Approximate)
Note: Nutrition values may vary based on ingredient brands and portion sizes.
- Calories: ~790 kcal
- Protein: ~14–16 g
- Fat: ~45–50 g
- Carbohydrates: ~80–85 g
- Fiber: ~10 g
- Sugar: ~8 g
This salad offers a good balance of complex carbs, healthy fats, and plant-based protein—perfect for a satisfying meal that still feels light.
💡 Tips & Variations
✅ Pro Tips for Perfect Results:
- Don’t over-roast the sweet potatoes – Aim for fork-tender, not mushy. About 25 minutes at 425°F is ideal.
- Cool the pasta completely – Warm pasta can wilt herbs and turn avocado brown. Rinse under cold water right after cooking.
- Add avocado last – Dice and fold it in just before serving to keep it fresh and vibrant.
🔄 Easy Ingredient Swaps:
- Sweet Potatoes: Sub with roasted butternut squash, carrots, or cauliflower.
- Chickpeas: Use black beans, cannellini beans, or roasted corn for a twist.
- Vegan Mayo: Regular mayo or Greek yogurt works if you’re not keeping it vegan.
- Herbs: No cilantro? Parsley or even dill will still add brightness.
- Chipotles in Adobo: Substitute with smoked paprika + a splash of hot sauce.
🧊 Storage & Make-Ahead:
- Store in an airtight container for up to 4 days.
- Make it 1–2 days ahead, but add avocado just before serving.
- If it feels dry after chilling, stir in a splash of olive oil or extra dressing.
Sweet Potato Pasta Salad
Ingredients
Equipment
Method
- **Roast the Sweet Potatoes**
- Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil and seasonings. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway. Let cool.
- **Cook the Pasta**
- Boil pasta in salted water until al dente. Drain and rinse under cold water. Set aside to cool.
- **Make the Dressing**
- In a food processor, blend mayo, olive oil, chipotle peppers, adobo sauce, vinegar, cilantro, basil, and garlic until smooth. Adjust seasoning as needed.
- **Assemble the Salad**
- In a large bowl, combine pasta, sweet potatoes, red onion, cilantro, green onions, and chickpeas. Toss with dressing. Fold in diced avocado just before serving.
Notes
– For extra heat, blend in more chipotle peppers or a dash of hot sauce.
– Store leftovers in an airtight container in the fridge for up to 4 days.
❓ FAQs
What kind of sweet potatoes work best?
Go for orange-fleshed sweet potatoes that are firm and free of blemishes. They roast beautifully and hold their shape in the salad without turning mushy.
Can I make this recipe ahead of time?
Absolutely! This pasta salad actually tastes better after a few hours in the fridge as the flavors meld. Just hold off on adding the avocado until you’re ready to serve.
What’s the best pasta shape to use?
Short, textured pastas like rotini, penne, or bowtie hold the creamy dressing well and add great bite. You can even try it with quinoa or orzo for a fun twist.
Can I make it spicier?
Yes! Add an extra chipotle pepper or a splash of your favorite hot sauce to the dressing. You can also sprinkle in some red pepper flakes for more heat.
Is this recipe gluten-free?
Not as written—but you can easily make it gluten-free by using your favorite GF pasta. Everything else in the recipe is naturally gluten-free.
🏁 Conclusion
This Sweet Potato Pasta Salad is proof that comfort food can be both healthy and bursting with bold flavor. Whether you’re prepping weekday lunches or bringing a dish to a backyard barbecue, this salad delivers every time. It’s smoky, creamy, filling, and fresh—plus, it’s flexible enough to suit any dietary need. Don’t forget to make a little extra—you’re going to want leftovers.