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Southwest Chicken Pasta Salad Recipe (Quick and Delicious!)

Southwest Chicken Pasta Salad

A vibrant and satisfying dish that perfectly balances flavors and textures, packed with nutrients and ideal for lunch, dinner, or potluck gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Southwestern
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Southwest Chicken Pasta Salad
  • 2 cups cooked pasta penne or rotini
  • 1 cup cooked, shredded chicken
  • 1 cup black beans rinsed and drained
  • 1 cup corn fresh, frozen, or canned
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup shredded cheese cheddar or pepper jack
  • 1/2 cup Southwestern dressing or to taste
  • Salt and pepper
  • Optional: avocado slices for garnish

Equipment

  • Large Mixing Bowl
  • Measuring Cups and Spoons
  • Cutting Board and Knife
  • Colander
  • Serving Spoon
  • Storage Container

Method
 

  1. Step 1: Cook the Pasta: Bring a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
  2. Step 2: Prep the Chicken: If you don’t have cooked chicken, poach or grill chicken breasts until fully cooked, then shred using two forks.
  3. Step 3: Prepare the Vegetables: Dice the red and green bell peppers, halve the cherry tomatoes, and finely chop the red onion and cilantro.
  4. Step 4: Combine Ingredients: In a large mixing bowl, add the cooked pasta, shredded chicken, black beans, corn, diced bell peppers, cherry tomatoes, red onion, and chopped cilantro. Gently mix to combine.
  5. Step 5: Add Dressing: Drizzle the Southwestern dressing over the salad and gently toss all the ingredients together.
  6. Step 6: Season: Taste your salad and season with salt and pepper as needed.
  7. Step 7: Garnish: Top with shredded cheese and avocado slices if desired.
  8. Step 8: Serve or Chill: Serve immediately or chill in the refrigerator for about 30 minutes to 2 hours for best flavor.

Notes

This salad can be made ahead of time and stored in the refrigerator. It will last about 3-5 days.