Go Back
–+ servings

Southwest Chicken Pasta Salad Recipe

This flavorful Southwest Pasta Chicken Salad Recipe is a perfect, cool dinner on a busy weeknight or a great make-ahead side dish for your next family cookout.
Print Recipe Pin Recipe
Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: Pasta, Salad, Southwest
Servings: 6 servings
Calories: 505kcal

Ingredients

Pasta Salad

  • 1/2 lb. bow tie pasta, cooked according to directions
  • 1 15 oz. can black beans, drained and rinsed
  • 1 c. cherry or grape tomatoes, halved
  • 1 large red, yellow, or orange bell pepper, seeded and diced
  • 3/4 c. frozen fresh corn
  • 1/2 c. sliced green onions
  • 8 oz. cooked chicken, shredded or diced
  • 3/4 c. queso fresco or cotija cheese, crumbled
  • salt and pepper, to taste
  • lime wedges for garnish, optional

Dressing Ingredients

  • 6 TBSP. fresh lime juice , about 3 small juicy limes
  • 1/4 c. rice vinegar, or white wine
  • 4-5 cloves garlic, roughly chopped
  • 1/2 tsp. onion powder
  • 1 1/2 tsps. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. coriander
  • dash cayenne pepper, optional
  • 1/2 tsp. salt
  • 2 tsp. sugar, add a little more if limes are bitter or sour
  • 3/4 c. canola oil or unrefined coconut oil
  • 1/2 c. cilantro, roughly chopped

Instructions

  • Cook the Pasta: Begin by cooking the bow tie pasta according to the package directions until al dente. Drain the cooked pasta and rinse under cold water to stop the cooking process and cool the pasta.
  • Prepare the Salad Dressing: In a blender, combine the lime juice, vinegar, garlic, chili powder, cumin, coriander, onion powder, salt, and sugar. Blend until smooth. Gradually add the oil while blending until the dressing is well emulsified. Turn off blender and add cilantro. Blend on low/medium speed so some pieces still remain intact.
  • Assemble the Salad: In a large mixing bowl, combine the cooked cooled pasta, black beans, cherry tomatoes, bell pepper, corn, green onions, and chopped chicken. Pour the dressing over the salad and toss until everything is evenly coated.
  • Chill and Serve: Transfer the salad to an airtight container and chill in the refrigerator for at least one hour to allow the flavors to meld together. Before serving, give the salad a good stir, taste, and adjust the seasoning if needed. Garnish with crumbled queso fresco or cotija cheese and lime wedges.

Nutrition

Calories: 505kcal | Carbohydrates: 30g | Protein: 17g | Fat: 38g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 580mg | Potassium: 622mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3309IU | Vitamin C: 57mg | Calcium: 207mg | Iron: 3mg
Tried this recipe?Let us know how it was!