Southwest Chicken Pasta Salad
This vibrant Southwest Chicken Pasta Salad is a protein-packed, crowd-pleasing meal that perfectly balances tender chicken, hearty pasta, and zesty vegetables. Tossed in a refreshing Greek yogurt-based dressing infused with bold chili and cumin, this dish provides an ideal balanced lunch or dinner. It is a nutritious, refreshing option that highlights classic Tex-Mex flavors without complex techniques. Perfect for busy weeknights, it only gets better as the flavors meld in the refrigerator.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 6 servings 1x
- Category: lunch
- Method: Boiling
- Cuisine: Tex-Mex
- Diet: High Protein
Ingredients
16 oz Rotini Pasta
3 cups Cooked Chicken Breast, shredded or diced
15 oz Black Beans, rinsed and drained
1.5 cups Corn Kernels
1 large Red Bell Pepper, diced
1 cup Greek Yogurt
1 tbsp Chili Powder
Instructions
Boil a large pot of salted water and cook the pasta until al dente.
Drain the pasta thoroughly and rinse under cold water to cool.
Shred or dice the cooked chicken into uniform bite-sized pieces.
Whisk the Greek yogurt, chili powder, lime juice, and cumin in a small bowl until smooth.
Combine the cooled pasta, black beans, corn, bell peppers, and chicken in a large mixing bowl.
Pour the prepared dressing over the mixture and toss gently until evenly coated.
Refrigerate for at least one hour before serving for best results.
Notes
Salt your pasta water heavily like the ocean to ensure the noodles carry flavor throughout the entire dish. Use rotisserie-style chicken breast to save time. Feel free to substitute fusilli or bow-tie pasta if preferred. Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 65mg
Find it online: https://itisrecipes.com/southwest-chicken-pasta-salad/