Description
This Southwest Chicken Pasta Salad is a vibrant and hearty meal that perfectly balances smoky, blackened chicken with refreshing vegetables and a creamy, zesty dressing. Ideal for family dinners or potlucks, this pasta salad features al dente rotini, black beans, corn, and crisp bell peppers. The complex flavors develop further after chilling, making it a fantastic make-ahead option that is entirely satisfying and packed with bold, fusion-inspired spices.
Ingredients
16 oz Rotini pasta
2 lbs Boneless skinless chicken breast
15 oz Black beans, rinsed and drained
1.5 cups Corn kernels, fresh or frozen
1 cup Red bell pepper, diced small
0.5 cup Red onion, finely minced
1 cup Sour cream
0.5 cup Cilantro, freshly chopped
2 tbsp Taco seasoning
2 tbsp Olive oil (for searing)
Instructions
Rub the chicken breasts thoroughly with the taco seasoning.
Heat a large skillet over medium-high heat with a drizzle of oil.
Sear the chicken for about 6 minutes per side until fully cooked internally.
Remove the chicken from the heat and let it rest for 10 minutes before cubing.
Boil the pasta in salted water until it reaches an al dente consistency, then drain and rinse with cool water.
In a large bowl, whisk together the sour cream and fresh cilantro to create the base of the dressing.
Add the cooked pasta, cubed chicken, black beans, corn, bell peppers, and red onion to the bowl.
Toss everything thoroughly until well combined and coated in the dressing.
Refrigerate for at least one hour before serving to allow the flavors to meld.
Notes
Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some dressing over time, so feel free to add a splash of lime juice or extra sour cream before serving to refresh.
- Prep Time: 20
- Cook Time: 15
- Category: Lunch
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg