Southwestern Pasta Salad

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This recipe presents a delightful and refreshing pasta salad packed with vibrant flavors and wholesome ingredients. It combines cooked rotini pasta with a medley of black beans, corn, bell pepper, red onion, cherry tomatoes, cilantro, grilled chicken, and a zesty chipotle ranch dressing. The result is a colorful and satisfying dish that can be enjoyed as a light lunch, a side dish, or even as a potluck contribution. The combination of textures, from the tender pasta to the crunchy vegetables, along with the smoky chicken and the tangy chipotle ranch dressing, creates a harmonious blend that will tantalize your taste buds. With its easy preparation and ability to be made ahead of time, this pasta salad is perfect for picnics, barbecues, or any gathering. Get ready to savor the flavors of this vibrant pasta salad that will surely become a crowd-pleaser.


16 ounces rotini pasta
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 cup bell pepper, diced
1 cup red onion, diced
1 cup cherry or grape tomatoes, quartered
1/2 cup cilantro, chopped
2 cups grilled chicken, chopped
1 cup chipotle ranch dressing


Cook the rotini pasta according to the package instructions. Drain the cooked pasta and rinse it with cold water. Allow it to dry.
In a large bowl, combine the drained and rinsed black beans and corn.
Add the diced bell pepper, red onion, quartered tomatoes, chopped cilantro, and chopped grilled chicken to the bowl.
Stir in the chipotle ranch dressing until all the ingredients are evenly coated.
Cover the bowl and refrigerate for at least 1 hour, or up to a few hours, to allow the flavors to meld together.
Serve and enjoy your delicious pasta salad with chipotle ranch dressing.

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