This creamy southwestern chicken pasta salad is loaded with flavor. The chicken, black beans, corn and pasta are tossed in a simple creamy taco dressing that is hard to beat. It is a cool make ahead salad that is perfect for so many occasions.
When summer started, I dubbed it pasta salad season. I have been loving making all different kinds of pasta salad recipes on Sunday and then bringing them to work for lunch throughout the week.
It makes getting out the door easy and there’s nothing to heat up at lunch time. So, it is kind of ideal all the way around.
Plus, there are so many different pasta variations you can make. You can keep doing it all season long without getting tired of them.
This particular salad was a great addition to the rotation. It is almost like a mix of my cowboy pasta salad and southwestern coleslaw.
Since both of those are delicious, you know this is going to be good too. It would be great for a potluck, as a hearty side dish, or as a simple make ahead meal.
Cooking Pasta for Pasta Salad
Cook the pasta al dente, or just a little bit firm. A minute or two less than the package suggests is good.
Drain the pasta well, then rinse it. That helps to remove extra starch so the pasta doesn’t stick together.
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Substitutions and Additions:
The best part about salads like this, is they are super easy to adapt to your liking. I love it the way it is written, but you could add a whole lot of different things to make it your own.
- I like using real mayonnaise in this salad, but Miracle Whip or other whipped salad dressings would also work.
- If you are making this as a side dish, feel free to leave the chicken out. It will still be hearty and delicious.
- I used protein pasta for more fiber and protein. You can use your favorite kind of pasta.
- You can use fresh jalapenos instead of pickled if you want. Or add a can of chopped green chilies if you prefer.
- If you are using homemade taco seasoning, use 2 Tablespoons of the mix in place of the packet.
What happens if there’s not enough dressing?
Sometimes as the pasta salad chills, the pasta soaks up too much of the dressing.
If you want a little bit more, you can just add a couple of extra Tablespoons of mayonnaise, or even a splash of milk to loosen it up. Stir it into the pasta salad, taste then add salt and pepper if needed.
Now, let’s get to the recipe. I really think you’ll love this one.
Southwestern Chicken Pasta Salad
Ingredients
- 1 16 oz box pasta
- 1 cup mayonnaise
- 1 cup Greek yogurt or sour cream
- 2 Tablespoons lime juice
- 1 1 oz. packet taco seasoning
- 2 cups chicken cooked and diced
- 1 15.25 oz can corn drained
- 1 15 oz. can black beans rinsed and drained
- 1 cup diced tomatoes
- ¼ cup finely diced red onion
- ¼ cup chopped cilantro
- ¼ cup diced pickled jalapenos optional
Instructions
- Cook 1 16 oz box pasta to al dente according to the directions on the box. Drain and rinse with cool water. Set aside.
- In a large bowl, stir together 1 cup mayonnaise, 1 cup Greek yogurt, 2 Tablespoons lime juice, and 1 1 oz. packet taco seasoning.
- Add the 2 cups chicken, 1 15.25 oz can corn, 1 15 oz. can black beans, 1 cup diced tomatoes, ¼ cup finely diced red onion, ¼ cup chopped cilantro, and ¼ cup diced pickled jalapenos. Stir to coat.
- Stir in the cooked pasta.
- Cover and chill for at least an hour before serving.
- Store leftover in the refrigerator for up to 4 days.
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