Description
A cold southwestern pasta salad made simply with canned vegetables and lots of flavor.
Ingredients
- 12 oz rotini pasta (or other medium-sized noodles)
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 cup bell pepper, diced
- 1 cup red onion, diced
- 1 cup cherry or grape tomatoes, cut in half
- 1/2 cup cilantro, chopped
- 2 cups grilled chicken, chopped
- 1 cup chipotle ranch dressing
Instructions
1. Cook the pasta according to package instructions. Drain and rinse with cold water. Let it drip dry.
2. Drain and rinse the black beans and corn.
3. Dice the bell pepper, red onion, and halve the tomatoes.
4. Chop the cilantro and grilled chicken.
5. In a large mixing bowl, combine the pasta, black beans, corn, bell pepper, red onion, tomatoes, cilantro, and chicken.
6. Stir in the chipotle ranch dressing until everything is evenly coated.
7. Cover the bowl and refrigerate for at least 1 hour before serving.
Notes
This salad can be made several hours ahead and chilled until ready to serve.
Use store-bought or homemade chipotle ranch dressing for convenience and flavor control.
Great for potlucks, BBQs, or make-ahead lunches.
Omit chicken for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 253mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 36mg