Mouthwatering Southwest Pasta Salad

I’ve been making this southwest pasta salad on repeat all summer, and I’m officially obsessed! The combination of black beans, corn, and creamy chipotle ranch dressing hits all the right notes – it’s fresh, satisfying, and has just the perfect kick of spice. Trust me, this is the kind of dish that disappears fast at potlucks and makes incredible leftovers for lunch throughout the week.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2050
• Protein: 85-100 g
• Fat: 60-75 g
• Carbohydrates: 235-255 g

Ingredients

• 12 oz rotini pasta
• 15 oz black beans, rinsed and drained
• 15 oz petite corn, rinsed and drained
• 1 1/4 cups bell pepper, chopped
• 1 1/4 cups red onion, finely diced
• 1 cup cherry tomatoes, halved lengthwise
• 1/2 cup fresh cilantro, chopped
• 2 cups cooked chicken, shredded
• 1 1/4 cups chipotle ranch dressing
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin

Step 1: Cook the Pasta

• 12 oz rotini pasta

Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente.

Drain the pasta in a colander and rinse it under cold water until completely cooled—this stops the cooking process and prevents the pasta from becoming mushy in the salad.

Set aside to drain thoroughly so excess water doesn't dilute the dressing later.

Step 2: Prepare All Vegetables and Proteins

• 15 oz black beans, rinsed and drained
• 15 oz petite corn, rinsed and drained
• 1 1/4 cups bell pepper, chopped
• 1 1/4 cups red onion, finely diced
• 1 cup cherry tomatoes, halved lengthwise
• 1/2 cup fresh cilantro, chopped
• 2 cups cooked chicken, shredded

While the pasta cooks, prepare your mise en place: rinse and drain the black beans and corn, then chop the bell pepper, dice the red onion finely, halve the cherry tomatoes lengthwise, chop the fresh cilantro, and shred the cooked chicken.

I find that having everything prepped and ready before assembling makes the final assembly quick and ensures even distribution of ingredients throughout the salad.

Step 3: Combine All Ingredients with Dressing

• cooked pasta from Step 1
• prepared vegetables and chicken from Step 2
• 1 1/4 cups chipotle ranch dressing
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1/2 cup fresh cilantro, chopped

In a large mixing bowl, combine the cooled cooked pasta from Step 1 with the black beans, corn, bell pepper, red onion, cherry tomatoes, and shredded chicken from Step 2.

Pour in the chipotle ranch dressing and sprinkle the ground cumin and fresh lime juice over the top.

Toss everything together gently but thoroughly until all ingredients are evenly coated with dressing and the cumin is distributed throughout.

I like to add the lime juice directly to the bowl rather than mixing it into the dressing separately—it gives brighter pops of citrus flavor throughout the salad.

Step 4: Chill and Serve

Cover the bowl and refrigerate the pasta salad for at least 1 hour before serving.

This allows the flavors to meld together and the pasta to fully absorb the dressing.

The salad tastes even better after a few hours, and it holds well for up to 2 days in the refrigerator, making it perfect for meal prep or picnics.

Mouthwatering Southwest Pasta Salad

Delicious Mouthwatering Southwest Pasta Salad recipe with step-by-step instructions.

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Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Calories: 1950

Ingredients Method

Ingredients

  

• 12 oz rotini pasta
• 15 oz black beans, rinsed and drained
• 15 oz petite corn, rinsed and drained
• 1 1/4 cups bell pepper, chopped
• 1 1/4 cups red onion, finely diced
• 1 cup cherry tomatoes, halved lengthwise
• 1/2 cup fresh cilantro, chopped
• 2 cups cooked chicken, shredded
• 1 1/4 cups chipotle ranch dressing
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin

Method

 

1. Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. Drain the pasta in a colander and rinse it under cold water until completely cooled—this stops the cooking process and prevents the pasta from becoming mushy in the salad. Set aside to drain thoroughly so excess water doesn't dilute the dressing later.
2. While the pasta cooks, prepare your mise en place: rinse and drain the black beans and corn, then chop the bell pepper, dice the red onion finely, halve the cherry tomatoes lengthwise, chop the fresh cilantro, and shred the cooked chicken. I find that having everything prepped and ready before assembling makes the final assembly quick and ensures even distribution of ingredients throughout the salad.
3. In a large mixing bowl, combine the cooled cooked pasta from Step 1 with the black beans, corn, bell pepper, red onion, cherry tomatoes, and shredded chicken from Step 2. Pour in the chipotle ranch dressing and sprinkle the ground cumin and fresh lime juice over the top. Toss everything together gently but thoroughly until all ingredients are evenly coated with dressing and the cumin is distributed throughout. I like to add the lime juice directly to the bowl rather than mixing it into the dressing separately—it gives brighter pops of citrus flavor throughout the salad.
4. Cover the bowl and refrigerate the pasta salad for at least 1 hour before serving. This allows the flavors to meld together and the pasta to fully absorb the dressing. The salad tastes even better after a few hours, and it holds well for up to 2 days in the refrigerator, making it perfect for meal prep or picnics.