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To make your Southwest Chicken Pasta Salad, gather these ingredients: - 2 cups pasta (rotini or penne) - 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 lime juice - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper to taste Each serving of this salad has about: - Calories: 350 - Protein: 25g - Carbohydrates: 45g - Fat: 10g - Fiber: 10g This dish packs protein, fiber, and healthy fats. It gives you energy and keeps you full. When shopping, look for fresh and colorful veggies. Choose ripe cherry tomatoes and firm bell peppers. For chicken, use cooked breast for the best flavor and texture. If using canned corn or beans, check the labels for added sodium. Fresh cilantro adds a nice touch, so find bright green leaves. When picking cheese, go for sharp cheddar for more flavor. Always choose high-quality yogurt for creaminess. {{ingredient_image_1}} Start by boiling water in a large pot. Add the pasta and cook it until it is al dente. This usually takes about 8 to 10 minutes. Once done, drain the pasta and rinse it under cold water. This stops the cooking and cools it down. Set the pasta aside. Next, take a big mixing bowl. Add the shredded chicken, cherry tomatoes, black beans, corn, diced red bell pepper, and red onion. Mix these ingredients well. In a smaller bowl, whisk together Greek yogurt, lime juice, olive oil, chili powder, cumin, salt, and pepper. Make sure it’s smooth and creamy. Add the cooled pasta to the big bowl with the chicken and veggies. Now, pour the dressing over everything. Toss gently to coat all the ingredients well. Finally, fold in the fresh cilantro and cheddar cheese. Taste the salad and adjust salt and pepper as needed. Cover the bowl and chill it in the fridge for at least 30 minutes. This lets the flavors mix nicely. Before serving, stir the salad again. To get perfect pasta, always use plenty of water. This helps prevent sticking. Stir the pasta a few times while cooking. This keeps it moving and helps it cook evenly. Make sure to cook the pasta just until al dente. This means it should still have a little bite. Rinsing it under cold water after cooking stops the cooking process. This keeps the pasta from getting mushy. Preparing the dressing is simple. In a small bowl, combine Greek yogurt, lime juice, olive oil, chili powder, cumin, salt, and pepper. Whisk it until smooth. When mixing the dressing with the pasta, pour it over the ingredients. Toss everything well so each piece is coated. This ensures every bite has great flavor. Adding cilantro and cheese at the end gives a fresh taste and nice texture. To make your Southwest Chicken Pasta Salad pop, focus on fresh ingredients. Use ripe cherry tomatoes for a sweet bite. Fresh cilantro adds a bright taste. For more depth, toast your spices lightly before mixing them in. This helps release their full flavor. Lime juice brightens the dish and adds a zing. Adjust the lime juice to suit your taste. If you like it spicier, add more chili powder. Always taste as you go to find your perfect balance. One common mistake is overcooking the pasta. Cook it until it is al dente. This keeps the pasta firm and prevents it from getting mushy. Another mistake is skipping the chilling step. Chilling allows the flavors to blend well. Make sure to cover the salad tightly while it chills. This keeps it fresh and prevents it from drying out. Lastly, don’t forget to season your salad before serving. A pinch of salt and pepper can make a big difference. Garnishing your salad makes it visually appealing and adds extra flavor. Try topping it with extra cilantro for a fresh touch. A lime wedge on the side adds color and a hint of zest. You can also sprinkle more cheese on top for richness. If you like crunch, add crushed tortilla chips right before serving. This gives a nice texture contrast. Remember, the way you present your dish can make it even more enjoyable! Pro Tips Use Fresh Ingredients: Opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your pasta salad. Customize Your Protein: Feel free to substitute the chicken with grilled shrimp or tofu for a different protein option. Make it Ahead: Prepare the salad a few hours in advance to allow the flavors to develop further; it tastes even better the next day! Serve Cold: Ensure the salad is well-chilled before serving to make it refreshing, especially on warm days. {{image_2}} You can easily swap ingredients in this salad. If you want a gluten-free dish, use gluten-free pasta. For dairy-free options, replace Greek yogurt with a dairy-free yogurt or avocado. If you prefer leaner protein, use turkey instead of chicken. You can also add more veggies like zucchini or carrots for extra crunch and nutrition. To spice things up, add diced jalapeños. Start with one jalapeño and taste as you go. You can always add more heat! Mix the jalapeños into the chicken and veggies. They add a nice kick and a fresh flavor. For a milder option, use pickled jalapeños. They bring a tangy taste without too much heat. To make a vegetarian Southwest pasta salad, skip the chicken. Instead, add more black beans and corn. You can use chickpeas for extra protein. Toss in some diced avocado for creaminess. You can also add grilled veggies like bell peppers and zucchini for a smoky flavor. This keeps the salad hearty and satisfying without meat. To keep your Southwest Chicken Pasta Salad fresh, store it in an airtight container. Ensure the lid seals tightly. If you have leftovers, divide the salad into smaller portions. This way, you can grab a quick meal later. You don’t need to heat this salad. Serve it cold for the best taste. If you prefer it warm, gently heat in a pan over low heat. Stir often to avoid sticking. Your pasta salad lasts for about three to five days in the fridge. Always check for any signs of spoilage before eating. If it smells off or looks strange, it’s best to toss it out. Enjoy your flavorful salad while it's fresh! I recommend using rotini or penne pasta. Both types hold dressing well. Their shapes let the sauce and flavors cling to each bite. This makes every forkful tasty and satisfying. Yes, you can use leftover chicken. Shredded or diced chicken works great. It saves time and adds flavor. Just make sure the chicken is cooked and safe to eat. You can store leftover pasta salad in the fridge for up to three days. Use an airtight container to keep it fresh. After three days, the taste and texture may change. Absolutely! Making this salad ahead is a great idea. It allows the flavors to blend well. Just cover it and chill in the fridge for at least 30 minutes before serving. This blog post covered everything you need for Southwest Chicken Pasta Salad. We discussed the right ingredients, cooking methods, and useful tips for great flavor. I shared storage tips and answered common questions, making preparation easy for you. Remember, whether you want a spicy kick or a vegetarian twist, you can adapt this dish to your taste. Enjoy your cooking, and don’t be afraid to experiment with flavors! Happy eating!

Southwest Chicken Pasta Salad

A refreshing and hearty pasta salad with a southwestern twist, featuring chicken, black beans, and a zesty dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Main Course
Cuisine Southwestern
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cups pasta (rotini or penne)
  • 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 each red bell pepper, diced
  • 0.5 cup red onion, finely chopped
  • 0.5 cup fresh cilantro, roughly chopped
  • 0.5 cup cheddar cheese, shredded
  • 0.5 cup Greek yogurt
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper

Instructions
 

  • Begin by cooking the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  • In a large mixing bowl, combine shredded chicken, cherry tomatoes, black beans, corn, diced red bell pepper, and red onion. Mix well.
  • In a small bowl, whisk together Greek yogurt, lime juice, olive oil, chili powder, cumin, salt, and pepper until smooth.
  • Add the cooled pasta to the large bowl with the chicken and vegetables. Pour the dressing over the top and toss everything together until the pasta and vegetables are well coated.
  • Gently fold in the fresh cilantro and cheddar cheese, adjusting seasoning if necessary.
  • Cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  • Before serving, give the salad another good stir.

Notes

Serve the salad in a large bowl or individual plates, garnished with extra cilantro and a lime wedge on top for a pop of color.
Keyword chicken, pasta salad, southwestern