Description
A vibrant celebration of flavors, this Southwest Chipotle Chicken Pasta Salad combines rotini pasta with chicken, black beans, corn, and a creamy, spicy dressing.
Ingredients
Scale
- 8 ounces rotini or penne pasta
- 2 cups cooked chicken, shredded or cubed
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- 2 chipotle peppers in adobo sauce, finely chopped
- 1/2 cup Greek yogurt (or sour cream)
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package directions until al dente, usually 8-10 minutes. Drain in a colander and rinse under cold water.
- Prepare the Chicken: If using raw chicken, roast or grill until cooked through, reaching 165°F (74°C), then shred or cube.
- Chop Your Veggies: Dice the bell pepper, finely chop the onion if using, and rinse the black beans. Measure corn and chop cilantro.
- Make the Dressing: In a small bowl, whisk together chipotle peppers, Greek yogurt, mayonnaise, lime juice, cumin, and garlic powder. Season with salt and pepper.
- Combine Ingredients: In a large mixing bowl, toss the cooled pasta, chicken, black beans, corn, bell pepper, and onion. Pour the dressing over and toss gently.
- Finishing Touches: Sprinkle cilantro on top, cover, and refrigerate for at least 30 minutes before serving.
Notes
This salad can be made a day ahead, allowing flavors to deepen. If it feels dry after chilling, stir in olive oil or more lime juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg