Southwest Pasta Salad
A vibrant and hearty pasta salad with rotini, black beans, corn, grilled chicken, and chipotle ranch dressing. Chock-full of southwestern spices, fresh veggies, and tangy dressing, it's perfect for summer or a quick meal.
Servings: 6 servings
Calories: 300kcal
Ingredients
- 12 oz rotini pasta
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 cup bell pepper, diced
- 1 cup red onion, diced
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- 2 cups grilled chicken breast, chopped
- 1 cup chipotle ranch dressing (store-bought or homemade)
Instructions
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water to cool
- Open the cans of black beans and corn. Drain thoroughly under cold water to reduce sodium and warmth
- Dice bell pepper and red onion into small pieces. Halve the cherry or grape tomatoes. Chop cilantro
- Chop cooked grilled chicken breast into bite-sized pieces
- In a large bowl, combine cooled pasta, beans, corn, bell pepper, red onion, tomatoes, cilantro, and chicken
- Pour chipotle ranch dressing over the mixture and stir until evenly coated
- Cover the bowl and refrigerate for 1-3 hours to allow flavors to meld
- Serve chilled
Notes
For a lighter option, use low-fat chipotle ranch dressing or a yogurt-based homemade alternative
Adjust spice level by adding extra chipotle for heat or reducing the amount
Optional toppings include diced avocado, tortilla chips, or feta cheese for a protein boost
Keep refrigerated for up to 3 days
Adjust spice level by adding extra chipotle for heat or reducing the amount
Optional toppings include diced avocado, tortilla chips, or feta cheese for a protein boost
Keep refrigerated for up to 3 days