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Southwest Chicken Pasta Salad Recipe (Quick and Easy!)

Southwest Chicken Pasta Salad

If you're looking for a vibrant, filling, and deliciously satisfying dish, look no further than this Southwest Chicken Pasta Salad. Perfect for warm summer days, potlucks, or quick weeknight dinners, this salad packs a punch of flavor with each bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Southwestern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 8 oz rotini pasta
  • 2 cups cooked, shredded chicken can use rotisserie chicken
  • 1 cup black beans rinsed and drained
  • 1 cup corn frozen or canned
  • 1 red bell pepper diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1 avocado diced
  • 1 cup ranch dressing
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp chili powder
  • Salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Small Bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. Step 1: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente, usually around 8-10 minutes.
  2. Step 2: Drain the pasta using a colander and rinse it under cold water to stop the cooking process and cool it down.
  3. Step 3: In a large mixing bowl, add the cooled rotini pasta, shredded chicken, rinsed black beans, corn, diced red bell pepper, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Mix gently to combine.
  4. Step 4: In a small bowl, whisk together the ranch dressing, lime juice, chili powder, salt, and pepper. Taste the dressing and adjust the seasoning if necessary.
  5. Step 5: Pour the dressing over the pasta salad mixture and toss everything together until evenly coated.
  6. Step 6: Carefully fold in the diced avocado.
  7. Step 7: You can enjoy the salad immediately or cover it and refrigerate for at least 30 minutes to allow the flavors to meld.

Notes

For an added crunch, consider topping your salad with tortilla strips or crushed tortilla chips just before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.