Southwest Pasta Salad
A fresh, protein-packed Southwestern Pasta Salad loaded with colorful vegetables, black beans, and grilled chicken, all tossed in creamy chipotle ranch dressing. Quick to make, satisfying, and perfect for meal prep or weeknight meals.
Equipment
- 1 large mixing bowl
- 1 Pot for boiling pasta
- Cutting board
- Knife
- Colander
Ingredients
- 12 oz rotini pasta or any medium-sized noodle
- 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 halved
- ½ cup fresh cilantro chopped
- 2 cups grilled chicken chopped
- 1 cup chipotle ranch dressing
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add 12 ounces of rotini pasta (or your preferred medium-sized noodles). Cook according to the package directions until al dente—tender but still slightly firm in the center. Stir occasionally to prevent the noodles from sticking. Once cooked, carefully drain the pasta in a colander and rinse under cold running water to stop the cooking process. Allow the noodles to drip dry completely so they won’t make the salad watery.
- Rinse and Drain the Canned Vegetables: Open one can of black beans and one can of corn. Pour the contents into a fine-mesh sieve or colander. Rinse both thoroughly under cold water to remove excess sodium and canning liquids. Shake gently to remove as much water as possible. This step ensures the salad stays fresh and flavorful without becoming soggy.
- Chop the Bell Pepper: Take 1 cup of bell pepper (any color you prefer) and slice it in half lengthwise. Remove the seeds and white membranes, then dice into small, bite-sized pieces. Aim for uniform pieces so each forkful has an even balance of flavor and texture.
- Dice the Red Onion: Peel 1 cup of red onion and cut it in half from root to tip. Slice each half into thin strips, then carefully dice into small cubes. Red onion adds a mild, slightly sweet crunch that balances the creaminess of the chipotle ranch.
- Halve the Cherry Tomatoes: Wash 1 cup of cherry or grape tomatoes. Slice each tomato in half so they are bite-sized. This adds vibrant color, natural sweetness, and juicy texture to the salad.
- Chop the Fresh Cilantro: Take 1/2 cup of fresh cilantro and remove any tough stems. Chop the leaves finely, keeping them uniform in size. Cilantro adds a fresh, aromatic flavor that enhances the southwestern profile of the dish.
- Chop the Grilled Chicken: Use 2 cups of pre-cooked grilled chicken (or cook your own ahead of time). Cut the chicken into small, even pieces. Make sure the pieces are bite-sized so every scoop of salad contains both protein and vegetables. This ensures the salad is hearty, satisfying, and balanced.
- Combine Ingredients in a Large Bowl: In a large mixing bowl, add the cooked and cooled pasta, drained black beans, drained corn, diced bell pepper, diced red onion, halved cherry tomatoes, chopped cilantro, and chopped grilled chicken. Gently toss everything together using a spatula or large spoon until all ingredients are evenly distributed.
- Add the Chipotle Ranch Dressing: Pour 1 cup of chipotle ranch dressing over the combined ingredients. Using a large spoon or spatula, fold the dressing into the salad gradually to ensure every piece of pasta, vegetable, and chicken is coated evenly. Taste and adjust seasoning if needed, adding a pinch of salt or pepper to enhance flavors.
- Chill and Serve: Cover the mixing bowl tightly with plastic wrap or a lid and place it in the refrigerator. Allow the salad to chill for at least 1 hour (up to a few hours) to let the flavors meld together. When ready to serve, give the salad one gentle toss, then transfer to a serving dish. Garnish with extra cilantro if desired. Serve cold and enjoy a refreshing, protein-packed, fiber-rich meal perfect for lunch, dinner, or gatherings.
Notes
- For extra flavor, toast the pasta lightly in a dry skillet before boiling.
- Use rotini, fusilli, or penne for the best sauce cling.
- Swap grilled chicken with cooked shrimp, tofu, or blackened steak for variation.
- Add a squeeze of lime juice for a bright, zesty finish.
- For a vegetarian version, omit chicken and increase beans or add avocado.
- Make ahead: the salad tastes even better after chilling for 2–3 hours.
- Adjust chipotle ranch dressing to your spice preference—start with less, add more gradually.
