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To make this salad, you need the following ingredients: - 2 cups pasta (rotini or penne works best) - 1 cup cooked chicken breast, shredded or diced - 1 cup cherry tomatoes, halved - 1 cup black beans, drained and rinsed - 1 cup corn, canned or frozen - 1 red bell pepper, diced - ½ cup red onion, finely chopped - ½ cup fresh cilantro, roughly chopped - ½ cup cheddar cheese, shredded - ½ cup Greek yogurt - 2 tablespoons fresh lime juice - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon ground cumin - Salt and pepper to taste These main ingredients create a colorful and tasty dish. The pasta gives it a satisfying base. The chicken adds protein, while the veggies bring crunch and flavor. You can customize this salad with many add-ins. Here are some ideas to make it your own: - Avocado for creaminess - Jalapeños for heat - Diced cucumber for extra crunch - Quinoa for added texture - Sliced olives for a briny touch Feel free to mix and match these options. These add-ins can enhance the taste and appeal. While the Greek yogurt dressing is great, you might want to try other options. Here are some suggestions: - Ranch dressing for a creamy twist - Salsa for a zesty kick - Olive oil and vinegar for a light touch - Taco seasoning for extra flavor Using different dressings can give your salad a new flair. Experiment with these options to find your favorite flavor combination! {{ingredient_image_2}} Start by boiling water in a large pot. Once the water boils, add 2 cups of rotini or penne pasta. Cook the pasta until it is al dente, which means it should be firm but not hard. This usually takes about 8 to 10 minutes, but check your package for exact times. After cooking, drain the pasta and rinse it under cold water. This stops the cooking and cools it down quickly. Set the pasta aside in a large mixing bowl. Now, let's create the salad base. Add 1 cup of cooked chicken, which can be shredded or diced, to the bowl with pasta. Next, toss in 1 cup of halved cherry tomatoes, 1 cup of drained black beans, and 1 cup of corn. Add 1 diced red bell pepper and ½ cup of finely chopped red onion for crunch and flavor. Mix everything well until all the ingredients combine nicely. In a separate small bowl, you will make the dressing. Whisk together ½ cup of Greek yogurt, 2 tablespoons of fresh lime juice, and 1 tablespoon of olive oil. Add 1 teaspoon of chili powder and 1 teaspoon of ground cumin for spice. Finally, add salt and pepper to taste. Make sure the mixture is smooth and well-blended. Now, pour the dressing over the pasta and vegetable mixture. Toss everything gently but thoroughly. You want to make sure that all the ingredients get a nice coat of dressing. This step is key to ensuring every bite is bursting with flavor. Cover the bowl with plastic wrap or a lid. Place it in the refrigerator for at least 30 minutes. This chilling time helps the flavors blend beautifully. When you’re ready to serve, take it out and give it one final gentle stir. If needed, taste the salad and adjust seasoning with more salt or pepper. To make the best pasta salad, choose rotini or penne. These shapes hold the dressing well. Cook pasta until al dente. This means it should be firm, not mushy. Do not skip the cold rinse after cooking. Rinsing stops the cooking and cools the pasta down. This helps keep your salad fresh and crunchy. Want to boost the flavor? Add fresh herbs like parsley or basil. If you like heat, try jalapeños or hot sauce. For a twist, swap black beans with kidney beans or chickpeas. You can also use lime zest along with lime juice for extra zing. For creaminess, try avocado instead of cheddar. Feel free to mix and match based on what you have! Make your salad look extra special. Use a big, colorful bowl to serve it. This adds a festive touch. For individual servings, use small plates. Top each plate with fresh cilantro and a lime wedge. These small details make your dish pop. You can even add a sprinkle of cheese on top for a nice finishing touch. Pro Tips Cooking the Pasta: Make sure to cook the pasta al dente; it will absorb the dressing and flavors as it sits, ensuring it remains firm and not mushy. Chilling Time: Letting the salad chill for at least 30 minutes allows the flavors to meld together, enhancing the overall taste of the dish. Customizable Ingredients: This salad is versatile; feel free to swap out the vegetables or proteins based on what you have on hand or your personal preferences. Serving Suggestions: For an extra touch, serve the salad with lime wedges and additional cilantro on top, adding freshness and a pop of color to your presentation. {{image_4}} You can make a tasty vegetarian version of this salad. Start by skipping the chicken. Instead, add more beans or chickpeas for protein. You can also include diced avocado for creaminess. Toss in some zucchini or bell peppers for extra crunch. This makes a filling meal without meat, and it stays colorful and vibrant! If you want a different protein, try using shrimp, turkey, or tofu. Shrimp cooks quickly and adds a nice texture. Turkey gives that hearty feel, while tofu soaks up all the great flavors. No matter your choice, make sure to season it well. This keeps the salad exciting and full of flavor. For a gluten-free option, swap regular pasta for gluten-free pasta. There are many tasty choices like brown rice or quinoa pasta. These options cook well and hold the flavors nicely. Make sure to check labels on beans and dressings to ensure they are gluten-free. Enjoy this salad without worries about gluten! To keep your Southwest Chicken Pasta Salad fresh, store it in an airtight container. I recommend placing it in the fridge within two hours of making it. Make sure it cools to room temperature first. This helps prevent excess moisture. Your salad will last about three days. While I don’t recommend freezing fresh pasta salad, you can freeze the cooked chicken and dressing separately. Place them in freezer-safe bags. This way, you can enjoy them later. When ready to use, thaw them overnight in the fridge before mixing them back together. If you want to serve leftovers, gently warm the chicken in the microwave. Avoid heating the salad as it may change the texture. After warming the chicken, mix it back into the salad. Taste and adjust seasoning if needed. Enjoy your flavorful meal! Yes, you can choose different pasta shapes. Bowtie or fusilli work well too. Each type gives a unique look and texture. Just ensure the pasta is cooked al dente for the best bite. This salad lasts about 3 to 4 days in the fridge. Make sure to keep it in an airtight container. Over time, the flavors blend, making it even tastier. To meal prep, divide the salad into individual containers. This way, you can grab a healthy lunch or snack quickly. Keep the dressing separate if you want it fresh, adding it just before eating. Yes, making this salad ahead of time is perfect. Prepare it a day in advance to let the flavors develop. Just remember to chill it in the fridge for the best taste. This blog post covered the key ingredients, step-by-step instructions, and tips for making Southwest Chicken Pasta Salad. You learned about optional add-ins, various dressings, and ways to customize your dish. Remember, you can adjust flavors and ingredients to suit your taste. Enjoy trying different variations, like vegetarian or gluten-free versions. With proper storage, your tasty salad can last for days. Happy cooking!

Southwest Chicken Pasta Salad

A vibrant and refreshing pasta salad with a southwestern twist, featuring chicken, beans, corn, and a zesty dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Southwestern
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups pasta
  • 1 cup cooked chicken breast
  • 1 cup cherry tomatoes
  • 1 cup black beans
  • 1 cup corn
  • 1 unit red bell pepper
  • 0.5 cup red onion
  • 0.5 cup fresh cilantro
  • 0.5 cup cheddar cheese
  • 0.5 cup Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • to taste salt and pepper

Instructions
 

  • Cook the pasta according to the package directions until it reaches an al dente texture. Once done, drain and rinse it under cold water to halt the cooking process and cool it down. Set it aside in a large mixing bowl.
  • To the bowl with pasta, add in the shredded chicken, halved cherry tomatoes, black beans, corn, diced red bell pepper, and finely chopped red onion. Stir everything together until combined well.
  • In a separate small bowl, whisk together the Greek yogurt, fresh lime juice, olive oil, chili powder, cumin, salt, and pepper until the mixture is smooth and well-blended.
  • Pour the prepared dressing over the pasta and vegetable mixture. Thoroughly toss the ingredients together to ensure everything is generously coated with the dressing.
  • Gently incorporate the roughly chopped fresh cilantro and shredded cheddar cheese into the salad. Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. This chilling time allows all the flavors to meld beautifully.
  • Before serving, give the salad a gentle stir to redistribute the ingredients.

Notes

For an inviting presentation, serve the salad in a vibrant large bowl or individual plates. Garnish each serving with a sprinkle of extra cilantro and a lime wedge resting on the side for a bright and cheerful touch.
Keyword chicken, easy, healthy, pasta salad, southwestern