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Delicious Southwest Pasta Salad with Chipotle Ranch Twist

This Southwest Pasta Salad is a vibrant, protein-packed dish featuring chipotle ranch dressing for a spicy kick.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southwest
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 8 ounces Rotini Pasta can substitute with any medium-sized pasta or noodles
  • 1 can Black Beans rinsed to reduce sodium
  • 1 cup Corn canned or frozen works
  • 1 each Bell Pepper any color
  • 1 each Red Onion can substitute with green onions or shallots
  • 1 cup Cherry or Grape Tomatoes can substitute with diced regular tomatoes
  • 1/4 cup Cilantro can substitute with parsley
  • 2 cups Grilled Chicken can omit or swap for tofu
For the Dressing
  • 1 cup Chipotle Ranch Dressing any ranch dressing can be used for milder flavor

Equipment

  • large pot
  • Colander
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Fill a large pot with water and bring it to a rolling boil. Add salt and cook the rotini pasta according to package instructions for about 8-10 minutes until al dente. Drain and rinse under cold water.
  2. While the pasta cooks, rinse the black beans and corn. Dice the bell pepper and red onion, halve the tomatoes, and chop cilantro and grilled chicken.
  3. In a large mixing bowl, combine the cooled pasta, black beans, corn, bell pepper, red onion, halved tomatoes, cilantro, and grilled chicken. Toss gently.
  4. Drizzle the chipotle ranch dressing over the salad and stir until all ingredients are well coated.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.

Notes

This salad keeps well in the fridge for up to 4 days and is perfect for meal prep! Marinate the grilled chicken in dressing for more flavor.