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Colorful Southwest Pasta Salad for a Refreshing Summer Bite

This vibrant Southwest Pasta Salad is a must-try for summer barbecues, packed with flavors and customizable ingredients.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southwestern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 8 ounces Rotini Pasta Can swap for any medium or short pasta.
  • 1 can Black Beans Drained and rinsed.
  • 1 cup Corn Canned, fresh, or frozen.
  • 1 medium Bell Pepper Any color.
  • 1 medium Red Onion Soaked in cold water for a milder flavor.
  • 1 cup Cherry or Grape Tomatoes Halved for easy eating.
  • 1/4 cup Cilantro Chopped; substitute with parsley if desired.
  • 2 cups Grilled Chicken Omit for a vegetarian version.
For the Dressing
  • 1 cup Chipotle Ranch Dressing Regular ranch dressing can be substituted.

Equipment

  • large pot
  • Colander
  • mixing bowl
  • spatula

Method
 

Preparation Steps
  1. Cook the pasta in a large pot of salted water according to package instructions (about 8-10 minutes) until al dente. Drain and rinse under cold water.
  2. Prepare the vegetables: Drain and rinse black beans and corn. Dice bell pepper and red onion into small pieces. Halve the cherry or grape tomatoes. Chop cilantro and, if using, dice grilled chicken.
  3. Combine the cooled pasta, black beans, corn, diced vegetables, chicken, and cilantro in a large mixing bowl. Fold gently to combine.
  4. Add the chipotle ranch dressing, starting with half. Toss gently until coated, adding more dressing to achieve desired creaminess.
  5. Cover and refrigerate for at least 1 hour to enhance flavors.
  6. Before serving, stir the salad and adjust seasoning with salt and pepper. Serve cold.

Notes

For the best flavor, allow the salad to chill overnight and use the freshest vegetables possible.