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Southwest Pasta Salad

Southwest pasta salad with chipotle ranch dressing, grilled chicken, black beans, and corn in a large bowl
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A cold southwestern pasta salad made with canned vegetables, grilled chicken, and bold southwest flavor. Coated in a creamy chipotle ranch dressing. Only 18 minutes of active prep – perfect for BBQs, potlucks, and meal prep.

Ingredients

Scale
  • 12 oz rotini pasta (or other medium-sized noodles)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 cup bell pepper, diced
  • 1 cup red onion, diced
  • 1 cup cherry or grape tomatoes, cut in half
  • 1/2 cup fresh cilantro, chopped
  • 2 cups grilled chicken, chopped
  • 1 cup chipotle ranch dressing (homemade or store-bought)

Instructions

  1. Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente, about 8 minutes. Drain and rinse well with cold water to stop cooking. Let drip dry in colander for 1 to 2 minutes.
  2. Drain and rinse black beans. Drain canned corn. Set both aside.
  3. Dice bell pepper and red onion into small, even pieces. Halve the cherry tomatoes. Chop the cilantro finely.
  4. Dice the cooked grilled or rotisserie chicken into bite-sized chunks, about 2 cups total.
  5. In a large mixing bowl, stir together the cooled pasta, black beans, corn, bell pepper, red onion, tomatoes, cilantro, and chicken until evenly combined.
  6. Pour the chipotle ranch dressing over the salad and stir until everything is evenly coated. Make sure nothing is left dry at the bottom of the bowl.
  7. Cover tightly and refrigerate for at least 1 hour before serving. If the salad looks dry after chilling, stir in a splash of extra dressing before serving.

Notes

  • Chicken: Use rotisserie chicken, grilled chicken, or deli grilled chicken. Any cooked chicken works well.
  • Dressing: Start with 3/4 cup and add more to taste. If using homemade, start with 1 chipotle pepper for less heat.
  • Do not skip rinsing the pasta with cold water. Warm pasta absorbs dressing too fast and leaves the salad dry.
  • If the salad dries out after storing, stir in 2 to 3 tablespoons of extra chipotle ranch before serving.
  • Optional add-ins: avocado, diced jalapeno, black olives, cotija cheese, queso fresco, or shredded cheddar.
  • To make it vegetarian: skip the chicken or swap in a can of drained chickpeas.

Nutrition

Find it online: https://www.benefitiany.com/southwest-pasta-salad/