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The Best Southwest Chicken Pasta Salad Recipe

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This crowd-pleasing southwest chicken pasta salad is a quick and easy one-bowl meal featuring tender chicken, creamy avocado, sweet corn, and a smoky chipotle-lime dressing. Perfect for potlucks, meal prep, or a light dinner, it tastes even better the next day.

Ingredients

Scale
  • 12 oz rotini pasta
  • 2 cups cooked chicken breast, diced or shredded
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 large red bell pepper, diced
  • 1 large avocado, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 2 tablespoons olive oil
  • 1–2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 12 oz rotini and cook according to package directions until al dente (about 8-10 minutes). Drain in a colander and rinse with cold water to stop the cooking process. Shake off excess water and set aside.
  2. Make the dressing: In a small bowl, combine 1/2 cup Greek yogurt, 1/4 cup mayonnaise, 3 tablespoons lime juice, 2 tablespoons olive oil, 1-2 minced chipotle peppers plus 1 tablespoon adobo sauce, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, and a pinch of salt and pepper. Whisk until smooth. Taste and adjust seasoning.
  3. Prepare the chicken: If using leftover or rotisserie chicken, dice or shred 2 cups. If cooking fresh, season two boneless skinless chicken breasts with salt, pepper, cumin, and chili powder, then grill or pan-sear over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then dice.
  4. Chop the vegetables: Dice the red bell pepper, halve the cherry tomatoes, finely dice the red onion, and chop the cilantro. If using fresh corn, cut kernels off the cob. Dice the avocado last and toss immediately with a squeeze of lime juice to prevent browning.
  5. Combine everything: In a large mixing bowl, add the cooled pasta, diced chicken, black beans, corn, bell pepper, tomatoes, red onion, and cilantro. Pour the dressing over the top. Toss until everything is evenly coated.
  6. Fold in the avocado: Gently fold in the diced avocado last so it stays intact.
  7. Chill and serve: Cover the bowl and refrigerate for at least 30 minutes before serving. Give it a final stir before serving. Garnish with extra cilantro or a lime wedge if desired.

Notes

For best flavor, add dressing while pasta is still warm so it absorbs better. Start with 3/4 of the dressing and add more as needed. Don’t skip the resting time—30 minutes in the fridge allows flavors to meld. If making ahead, add avocado just before serving to prevent browning. For a dairy-free version, use vegan yogurt and vegan mayo. For gluten-free, use chickpea or brown rice pasta.

Nutrition

Keywords: southwest chicken pasta salad, easy pasta salad, chicken pasta salad, potluck recipe, summer salad, meal prep, chipotle lime dressing

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