Description
This Southwest Pasta Salad is everything you want in a warm-weather dish: bold flavors, vibrant colors, and satisfying textures. It’s packed with black beans, corn, juicy cherry tomatoes, tender chicken, and tossed in a smoky chipotle ranch dressing. Perfect for BBQs, picnics, potlucks, or a quick weekday meal prep. The best part? It only takes 30 minutes to make and gets better as it chills!
Ingredients
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12 oz rotini pasta (or any medium pasta shape)
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1 can black beans, drained and rinsed
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1 can corn, drained
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1 cup bell pepper, diced
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1 cup red onion, diced
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1 cup cherry or grape tomatoes, halved
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½ cup fresh cilantro, chopped
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2 cups grilled chicken or rotisserie chicken, chopped
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1 cup chipotle ranch dressing (store-bought or homemade)
Instructions
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Cook the pasta
Boil salted water and cook pasta until al dente. Drain and rinse with cold water. Set aside to dry. -
Prep the mix-ins
Rinse and drain beans and corn. Dice the bell pepper, onion, and tomatoes. Chop cilantro and chicken. -
Toss it all together
In a large mixing bowl, combine pasta, veggies, beans, corn, chicken, and cilantro. -
Dress it up
Add chipotle ranch dressing and stir until everything is evenly coated. -
Chill before serving
Cover and refrigerate for at least 1 hour for best flavor and texture.
Notes
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Vegetarian Option: Skip the chicken or sub with chickpeas or grilled tofu.
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Dairy-Free Option: Use a vegan ranch or dairy-free dressing alternative.
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Add Extra Flavor: Try avocado, cotija cheese, olives, jalapeños, or shredded cheddar.
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Storage Tip: Best within 3–4 days. Not freezer-friendly.
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Meal Prep Friendly: Make ahead and portion into containers for easy lunches.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Main Course
- Method: Tossed
- Cuisine: Southwest-Inspired