🥗 Southwest Chicken Pasta Salad
🔸 Ingredients
For the Salad:
3 cups cooked pasta (rotini, penne, or bow tie work great)
2 cups cooked chicken breast, shredded or diced
1 cup canned black beans, drained and rinsed
1 cup corn (frozen and thawed, or canned & drained)
1 red bell pepper, diced
½ cup red onion, finely chopped
1 cup cherry tomatoes, halved
1 avocado, diced (add just before serving)
½ cup shredded cheddar or Mexican blend cheese (optional)
¼ cup chopped fresh cilantro
For the Southwest Dressing:
½ cup sour cream or Greek yogurt
¼ cup mayonnaise
2 tbsp lime juice (fresh)
1 tsp chili powder
½ tsp ground cumin
½ tsp garlic powder
½ tsp paprika
Salt & pepper to taste
Optional: a few dashes of hot sauce for heat
🔸 Instructions
🔹 Prepare the Pasta:
Cook pasta according to package instructions. Drain and rinse with cold water to cool it down quickly. Set aside.
🔹 Make the Dressing:
In a small bowl, whisk together sour cream (or Greek yogurt), mayo, lime juice, and all spices until smooth and creamy. Taste and adjust seasoning.
🔹 Assemble the Salad:
In a large bowl, combine the cooked pasta, chicken, black beans, corn, bell pepper, onion, tomatoes, and cheese.
Pour the dressing over the salad and toss until everything is well coated.
Gently fold in diced avocado and cilantro.
🔸 Serve:
Chill for at least 30 minutes before serving to let the flavors meld.
Serve cold or at room temperature.
💡 Tips:
Great with grilled chicken or leftover rotisserie chicken.
For a lighter version, use all Greek yogurt instead of mayo.
Can be made a day in advance—just add the avocado right before serving to prevent browning.