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20-Minute Healthy Southwest Pasta Salad

Helen T. Patterson
A quick, nutritious, and flavorful cold pasta salad loaded with black beans, corn, fresh vegetables, grilled chicken, and a zesty chipotle ranch dressing.
Perfect for summer meals, potlucks, or meal prep, it’s high in protein, fiber-rich, and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 12

Equipment

  • 1 large mixing bowl
  • 1 Pot for Boiling Pasta
  • 1 Strainer or Colander
  • 1 Knife for chopping
  • 1 cutting board
  • Measuring Cups and Spoons

Ingredients
  

  • 12 oz rotini pasta or any medium-sized pasta
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 cup bell pepper diced
  • 1 cup red onion diced
  • 1 cup cherry or grape tomatoes halved
  • 1/2 cup fresh cilantro chopped
  • 2 cups grilled chicken chopped
  • 1 cup chipotle ranch dressing

Instructions
 

  • Prepare the Pasta: Start by bringing a large pot of water to a boil over high heat.
    Once the water is boiling, add a generous pinch of salt to season the pasta.
    Carefully add 12 ounces of rotini (or any medium-sized pasta you prefer) and cook according to the package directions until al dente—tender but still firm to the bite.
    Once cooked, drain the pasta in a colander and immediately rinse under cold running water.
    This stops the cooking process and cools the noodles, making them perfect for a cold salad.
    Set the drained pasta aside to drip completely dry, ensuring the salad isn’t watery.
  • Rinse and Prepare the Beans: While the pasta is cooking, open a can of black beans (about 15 ounces) and pour them into a strainer.
    Rinse thoroughly under cold water to remove any excess sodium and canned flavor.
    Let them drain completely. Rinsed black beans not only improve the taste of the salad but also add a boost of plant-based protein and fiber, making this salad more filling and nutritious.
  • Drain and Prep the Corn: Next, take a can of sweet corn (15 ounces), drain it thoroughly, and give it a quick rinse if desired. Set it aside to fully drain.
    Corn adds natural sweetness, vibrant color, and fiber to the salad, complementing the beans and vegetables beautifully.
  • Chop the Fresh Vegetables: For the bell pepper, red onion, and cherry tomatoes, start by washing them thoroughly.
    Dice 1 cup of bell pepper into small, bite-sized pieces.
    Chop 1 cup of red onion into fine cubes to distribute flavor evenly throughout the salad without overpowering it.
    Slice 1 cup of cherry or grape tomatoes in half, ensuring they are bite-sized and juicy.
    These vegetables add freshness, crunch, and bright colors that make the salad visually appealing.
  • Chop Fresh Cilantro: Take 1/2 cup of fresh cilantro and chop it finely. The cilantro adds a fragrant, slightly citrusy note that enhances the Southwestern flavors in the salad.
    Be sure to chop evenly so that each bite gets a hint of this fresh herb.
  • Prepare the Grilled Chicken: Take 2 cups of cooked grilled chicken and cut it into small, even pieces.
    Using grilled chicken not only provides lean protein but also adds a smoky flavor that pairs wonderfully with the chipotle ranch dressing.
    Make sure the pieces are uniform so they mix evenly with the pasta and vegetables.
  • Combine All Ingredients in a Bowl: In a large mixing bowl, combine the drained pasta, rinsed black beans, drained corn, chopped bell pepper, red onion, halved tomatoes, chopped cilantro, and grilled chicken.
    Using a large spoon or spatula, gently toss all the ingredients together. This ensures an even distribution of vegetables, beans, chicken, and pasta throughout the salad, giving each bite a balanced flavor.
  • Add Chipotle Ranch Dressing: Pour 1 cup of chipotle ranch dressing over the salad.
    Using the spoon or spatula, gently fold the dressing into the salad until every ingredient is lightly coated.
    Take your time to mix carefully, so the dressing clings to the pasta, vegetables, and chicken without making the salad soggy.
    This step brings all the flavors together and gives the salad its signature creamy, zesty taste.
  • Chill for Flavor Infusion: Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator for at least 1 hour.
    Chilling allows the flavors to meld, giving the beans, corn, chicken, and vegetables time to absorb the chipotle ranch.
    You can also let it chill for several hours if preparing ahead for a party or meal prep.
    The salad is even tastier when slightly chilled, making it refreshing for hot days.
  • Serve and Enjoy: When ready to serve, remove the salad from the fridge and give it one last gentle toss to redistribute the dressing.
    Taste and adjust seasoning if needed—sometimes a pinch of salt, pepper, or a squeeze of lime juice can elevate the flavors even more.
    Serve in individual bowls or on a large platter as a side dish for summer BBQs, potlucks, or as a satisfying lunch or dinner.
    Enjoy this colorful, protein-rich, and fiber-packed salad that’s full of fresh Southwestern flavors!

Notes

  • For best results, always rinse canned beans and corn to reduce excess sodium and canned flavor.
  • Cook pasta al dente; slightly firmer noodles hold up better when chilled in the salad.
  • Chop vegetables uniformly to ensure even distribution and an appealing bite in every serving.
  • Use fresh cilantro for a bright, fragrant flavor; dried cilantro will not deliver the same aromatic punch.
  • Allow the salad to chill for at least an hour before serving so the flavors meld and the dressing lightly coats every ingredient.
  • This salad is versatile—feel free to swap grilled chicken for roasted turkey, tofu, or blackened shrimp for variation.