Southwest Chicken Pasta Salad is an easy dinner or lunch with rotini pasta, chopped chicken, black beans, corn, cherry tomatoes, red bell pepper, and cheddar cheese. Red onion, cilantro, and jalapeño give it plenty of Southwest flavor without making the ingredient list complicated.
The creamy dressing starts with Greek yogurt and a little mayonnaise. Lime juice, taco sauce, chili powder, cumin, garlic powder, and smoked paprika add just enough tang and spice.
Serve this pasta salad for a summer cookout, pack it for lunch, or add it to your weekly meal prep. It’s also a good option when you need one dish to share at a potluck and don’t want anything too heavy.
You can keep the jalapeño mild or leave it out, depending on who’s coming to dinner. Either way, each serving has chicken, pasta, vegetables, beans, and a creamy dressing in one bowl.
Why You’ll Love This Southwest Chicken Pasta Salad
Easy to Make Ahead
Prepare the pasta salad before a cookout, potluck, or busy week of lunches.
Great for Family Dinners
Pasta, chicken, cheddar, and a mild creamy dressing make this an easy meal to share.
Plenty of Southwest Flavor
Lime juice, taco sauce, cumin, chili powder, and smoked paprika season the dressing without a long list of extra ingredients.
Easy to Adjust
Leave out the jalapeño, use a different pasta shape, or substitute another shredded cheese.
Ingredient Substitutions
Rotini Pasta
Use penne, bow ties, or another short pasta that holds dressing well.
Cooked Chicken Breast
Use chopped rotisserie chicken or leftover grilled chicken.
Black Beans
Substitute pinto beans or kidney beans.
Plain Nonfat Greek Yogurt
Use plain low-fat Greek yogurt or sour cream.
Light Mayonnaise
Use regular mayonnaise or additional plain Greek yogurt.
Taco Sauce
Use salsa or enchilada sauce.
Reduced-Fat Cheddar Cheese
Use Monterey Jack, pepper Jack, or a Mexican cheese blend.
Fresh Cilantro
Use fresh parsley or leave it out if you don’t like cilantro.
Jalapeño
Substitute canned green chiles or omit the jalapeño for a milder pasta salad.
Southwest Chicken Pasta Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 8 ounces rotini pasta
- 2 cooked cooked chicken breast chopped
- 1 cup black beans well drained and rinsed
- 1 cup corn drained
- 1 cup cherry tomatoes halved
- ¾ cup red bell pepper chopped
- ½ cup red onion finely chopped
- ½ cup reduced-fat shredded cheddar cheese
- ½ cup fresh chopped cilantro
- 1 small jalapeno peppers seeded and finely chopped
For the Southwest Dressing:
- ½ cup plain nonfat greek yogurt
- 2 tablespoon light Mayonnaise
- 2 tablespoon lime juice
- 1 tablespoon taco sauce
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the rotini pasta according to the package directions.
- Drain the pasta in a colander. Drain the pasta in a colander. Drain the pasta well.
- In a small mixing bowl, add the Greek yogurt, mayonnaise, 2 tablespoons lime juice, taco sauce, chili powder, cumin, garlic powder, smoked paprika, onion powder, salt, and black pepper. Using a whisk, mix until the dressing is smooth.
- In a large mixing bowl, add the cooled pasta, chicken, black beans, corn, tomatoes, red bell pepper, red onion, cheddar cheese, cilantro, and jalapeño.
- Pour the dressing over the pasta mixture. Stir until the pasta mixture is evenly coated.
- Cover the bowl. Refrigerate for at least 1 hour.
- Stir the pasta salad before serving.
Notes
Tips and Tricks
Prevent excess moisture – Drain the beans and corn thoroughly so the dressing stays creamy. Control the heat – Remove the jalapeño’s inner white ribs for a milder salad. Keep vegetables crisp – Add the tomatoes shortly before serving if you prepare the salad a day ahead. Make it ahead – Keep some dressing separate and stir it in before serving if the salad will be refrigerated overnight.Storing
Refrigerate – Store in an airtight container in the refrigerator for up to 3 days. Pack for lunch – Divide into individual containers and keep chilled until ready to serve. Avoid freezing – Freezing can change the texture of the pasta, vegetables, and yogurt dressing.Nutrition
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