Southwest Pasta Salad
This southwest pasta salad is full of cold pasta, grilled chicken, and veggies, all coated in a delicious chipotle ranch dressing. It’s a perfect side dish for a summer BBQ or potluck, or for a lighter lunch or dinner anytime.
Equipment
- Large Mixing Bowl
Ingredients
- 12 oz rotini pasta or other medium noodles
- 1 can black beans drained and rinsed
- 1 can corn drained
- 1 cup bell pepper diced
- 1 cup red onion diced
- 1 cup cherry or grape tomatoes cut in half
- 1/2 cup cilantro chopped
- 2 cups grilled chicken chopped
- 1 cup chipotle ranch dressing
Instructions
- Cook your noodles according to package instructions. Drain and rinse with cold water. Allow to drip dry.
- Drain your black beans and corn, and rinse.
- Cut up your bell pepper, red onion, and tomatoes. Chop your cilantro and chicken.
- In a large bowl, mix together the pasta, black beans, corn, bell pepper, red onion, tomatoes, cilantro, and chicken.
- Stir in the chipotle ranch dressing until everything is evenly coated.
- Cover the bowl and refrigerate for 1 hour before serving.
Notes
You can add diced avocado, jalapeño, or cheese (cotija, cheddar, etc.) for extra flavor. Make it vegetarian by omitting the chicken. Great for meal prep!