Southwest Chicken Pasta Salad
Southwest Chicken Pasta Salad is an easy make-ahead pasta salad for summer dinners, meal prep, potlucks, and cookouts.
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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.
Add the additional tablespoon of lime juice if the pasta salad seems dry after chilling.
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
Serving: 1.5CupsCalories: 333kcalCarbohydrates: 60gProtein: 18gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 4mgSodium: 214mgPotassium: 801mgFiber: 8gSugar: 6gVitamin A: 1102IUVitamin C: 37mgCalcium: 119mgIron: 3mg
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