Description
A cold and flavorful Southwestern pasta salad made with rotini, black beans, corn, fresh vegetables, grilled chicken, and creamy chipotle ranch dressing.
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 your noodles according to package instructions. Drain and rinse with cold water. Allow to drip dry.
2. Drain your black beans and corn, and rinse well.
3. Dice the bell pepper and red onion, and halve the tomatoes.
4. Chop the cilantro.
5. Chop the grilled chicken into bite-sized pieces.
6. In a large mixing bowl, stir together the pasta, black beans, corn, bell pepper, red onion, tomatoes, cilantro, and chicken.
7. Stir in the chipotle ranch dressing until everything is evenly coated.
8. Cover the bowl and refrigerate for at least 1 hour, up to a few hours, then serve chilled.
Notes
For extra flavor, add a squeeze of fresh lime juice before serving.
You can substitute canned corn with freshly grilled corn for added texture.
This salad can be made a few hours ahead of time and stored covered in the refrigerator until ready to serve.