Go Back

Southwest Chicken Pasta Salad - Bright, Zesty, and Satisfying

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces short pasta (rotini, penne, or bow ties)
  • 2 cups cooked chicken, shredded or diced (grilled or rotisserie works great)
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional for heat)
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup fresh cilantro, chopped
  • 1 avocado, diced (add just before serving)
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt or sour cream
  • 2–3 tablespoons fresh lime juice (about 1 large lime)
  • 1 tablespoon olive oil
  • 1–2 teaspoons chipotle in adobo, minced (or 1 teaspoon chipotle powder)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1–2 teaspoons honey or agave (optional, to balance acidity)

Method
 

  1. Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Drain and rinse under cool water to stop cooking. Shake off excess water.
  2. Prep the chicken. While the pasta cooks, shred or dice your cooked chicken. For extra flavor, toss it with a pinch of chili powder and a squeeze of lime.
  3. Chop the veggies. Dice the bell pepper, red onion, and jalapeño. Halve the cherry tomatoes. Rinse and drain black beans. If using canned corn, drain it well; if using frozen, thaw and pat dry.
  4. Mix the dressing. In a bowl, whisk together mayonnaise, Greek yogurt, lime juice, olive oil, chipotle, chili powder, cumin, smoked paprika, salt, pepper, and honey. Taste and adjust lime, salt, and heat as needed.
  5. Combine the base. In a large mixing bowl, add cooled pasta, chicken, black beans, corn, bell pepper, red onion, tomatoes, and cilantro. Pour about two-thirds of the dressing over the salad.
  6. Toss and adjust. Gently toss until everything is coated. Add more dressing as needed until the salad is creamy but not soupy. If you plan to chill it, reserve a little dressing to refresh before serving.
  7. Chill (optional). Cover and refrigerate for 30–60 minutes to let flavors meld. This also firms up the texture for clean scoops.
  8. Finish and serve. Just before serving, fold in the diced avocado. Taste and adjust with extra lime, salt, or chipotle. Garnish with cotija, crushed tortilla chips, and a few cilantro leaves if you like.