This Southwest Black Bean & Chicken Pasta Salad is about to become your new favorite healthy lunch.
It’s incredibly easy to pull together, especially when you have some leftover rotisserie chicken on hand, making it perfect for busy weekdays or a quick weekend meal. This vibrant salad is packed with fresh flavors and satisfying textures that will keep you full and energized. Each serving provides about 28 grams of protein.
You’ll love how simple it is to customize this recipe to your taste, making it a versatile option for meal prep or a last-minute gathering. It’s a fantastic way to enjoy a wholesome and delicious meal without spending hours in the kitchen.
Southwest Black Bean & Chicken Pasta Salad
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
This Southwest Black Bean & Chicken Pasta Salad is a healthy, flavorful, and incredibly simple meal perfect for busy weekdays or quick weekend meals. It’s packed with fresh flavors and satisfying textures, offering a good balance of carbohydrates, protein, and fresh vegetables. This versatile recipe can be customized and is ideal for meal prep, potlucks, or a quick lunch.
Ingredients
Instructions
1. Bring a large pot of salted water to a rolling boil. Add the 8 ounces of small pasta and cook according to package directions until al dente (about 8-10 minutes). Once cooked, drain the pasta thoroughly and rinse it under cold water to stop the cooking process and cool it down. Set aside to drain completely.
2. While the pasta cooks, combine the mayonnaise, sour cream, lime juice, chili powder, ground cumin, garlic powder, salt, and black pepper in a medium bowl. Whisk everything together until the dressing is smooth and well combined. Taste and adjust the seasonings as needed.
3. In a large mixing bowl, add the shredded or diced cooked chicken, rinsed and drained black beans, thawed corn, finely diced red onion, and chopped fresh cilantro.
4. Once the pasta has cooled completely and is well-drained, add it to the large mixing bowl with the chicken and vegetable mixture.
5. Pour the prepared Southwest dressing over all the ingredients in the large bowl.
6. Using a large spoon or spatula, gently toss all the ingredients until the pasta, chicken, and vegetables are evenly coated with the creamy dressing.
7. For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve cold.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: main dish
- Cuisine: southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Fat: 25
- Carbohydrates: 35
- Protein: 28
Keywords: pasta salad, chicken, black bean, southwest, easy, healthy, lunch, meal prep, quick, potluck
What You’ll Love About This Quick And Easy Recipe
This recipe is a true lifesaver for anyone looking for a healthy, flavorful, and incredibly simple meal. It’s perfect for busy parents, students, or anyone who wants to eat well without a lot of fuss. The beauty of this Southwest Black Bean & Chicken Pasta Salad lies in its speed and versatility. You can whip it up in under 30 minutes, especially if you’re using pre-cooked chicken, making it an ideal choice for a quick lunch at home or to pack for work. It’s also a fantastic dish to bring to potlucks, picnics, or family gatherings because it travels well and tastes even better as the flavors meld. The combination of tender pasta, hearty black beans, sweet corn, and savory chicken, all tossed in a zesty, creamy dressing, creates a satisfying meal that appeals to a wide range of palates. It’s a complete meal in one bowl, offering a good balance of carbohydrates, protein, and fresh vegetables.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this Southwest Black Bean & Chicken Pasta Salad is straightforward, and many items might already be in your pantry. We’re focusing on fresh, accessible components that come together easily to create a delicious and satisfying meal.
INGREDIENTS:
- 8 ounces small pasta (such as rotini, penne, or elbow macaroni)
- 2 cups cooked chicken, shredded or diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1/2 cup red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
For the pasta, any small shape will work well, holding the dressing and other ingredients beautifully. Rotini or penne are excellent choices. If you don’t have rotisserie chicken, you can easily cook and shred two chicken breasts or thighs for this recipe. Canned black beans are a convenient option, but if you prefer, you can cook dried black beans from scratch. Just ensure they are fully cooked and cooled before adding them to the salad. Frozen corn is a time-saver, but fresh corn cut from the cob would also be delicious when in season. If you’re not a fan of red onion, you can use green onions for a milder flavor, or soak the diced red onion in cold water for 10 minutes to reduce its pungency. For the dressing, plain Greek yogurt can be substituted for sour cream to make it a bit lighter, or you can use all mayonnaise if that’s what you have on hand. Feel free to adjust the spices to your preference; a pinch of cayenne pepper can add a nice kick if you like a little heat.
Time Needed From Start To Finish
This Southwest Black Bean & Chicken Pasta Salad is designed for efficiency, making it a perfect choice for busy schedules.
- Prep time: 15 minutes
- Cook time: 10 minutes (for pasta)
- Total time: 25 minutes
The majority of the time is spent cooking the pasta and quickly chopping the fresh ingredients. If you’re using pre-cooked chicken, your prep time will be even shorter, allowing you to get this delicious meal on the table in under half an hour.
How To Make It Step By Step With Visual Cues
Creating this flavorful Southwest Black Bean & Chicken Pasta Salad is a breeze. Follow these simple steps for a perfect result every time.
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the 8 ounces of small pasta and cook according to package directions until al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta thoroughly and rinse it under cold water to stop the cooking process and cool it down. This prevents the pasta from becoming mushy and helps the salad stay fresh. Set aside to drain completely.
- Prepare the dressing: While the pasta cooks, combine the mayonnaise, sour cream, lime juice, chili powder, ground cumin, garlic powder, salt, and black pepper in a medium bowl. Whisk everything together until the dressing is smooth and well combined. Taste and adjust the seasonings as needed; you might want a little more lime for tang or a pinch more salt.
- Combine the main ingredients: In a large mixing bowl, add the shredded or diced cooked chicken, rinsed and drained black beans, thawed corn, finely diced red onion, and chopped fresh cilantro. These vibrant ingredients will form the base of your salad.
- Add the cooled pasta: Once the pasta has cooled completely and is well-drained, add it to the large mixing bowl with the chicken and vegetable mixture.
- Dress the salad: Pour the prepared Southwest dressing over all the ingredients in the large bowl.
- Toss everything together: Using a large spoon or spatula, gently toss all the ingredients until the pasta, chicken, and vegetables are evenly coated with the creamy dressing. Make sure every component gets a good layer of flavor.
- Chill and serve: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. This chilling time is crucial for the dressing to fully infuse into the other ingredients. Serve cold.
Easy Variations And Serving Ideas That Fit Real Life
This Southwest Black Bean & Chicken Pasta Salad is incredibly adaptable, making it easy to fit into any lifestyle or preference.
For a kid-friendly version, you might want to reduce the amount of red onion or even omit it if your children are particularly sensitive to strong flavors. You can also swap out some of the chili powder for a milder paprika, or serve the dressing on the side for picky eaters to add as they wish. Adding a sprinkle of shredded cheddar or Monterey Jack cheese can also make it more appealing to younger palates.
If you’re looking for swaps and additions, consider adding diced bell peppers (red, yellow, or orange for extra color and crunch), a diced avocado just before serving for creamy richness, or even some chopped jalapeño for a spicier kick. A sprinkle of crumbled tortilla chips on top adds a fantastic textural element right before serving. For a vegetarian option, simply omit the chicken and add extra black beans or a can of drained and rinsed chickpeas for added protein. You could also try adding some grilled halloumi cheese for a delicious vegetarian protein boost.
This salad is perfect for party or buffet serving. It holds up well at room temperature for a couple of hours, though it’s best kept chilled. Serve it in a large, attractive bowl with a serving spoon. It pairs wonderfully with grilled meats, tacos, or as a vibrant side dish to almost any meal. For a complete meal, serve it alongside a simple green salad or some warm cornbread.
Optional toppings and dips can elevate this salad even further. A dollop of guacamole or a drizzle of hot sauce can add another layer of flavor. A sprinkle of fresh cotija cheese or a few pickled jalapeño slices can also be a delightful addition.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Knowing what to watch out for can help you achieve perfect results every time with your Southwest Black Bean & Chicken Pasta Salad.
One common mistake is overcooking the pasta. When pasta is overcooked, it becomes mushy and doesn’t hold up well in a cold salad, especially after sitting in dressing. To avoid this, cook the pasta only until it’s al dente, meaning it still has a slight bite to it. Immediately drain and rinse it under cold water to stop the cooking process.
Another slip-up is not rinsing the black beans thoroughly. Canned black beans often come with a starchy liquid that can affect the flavor and texture of your salad. Always rinse them well under cold running water until the water runs clear, then drain them completely before adding them to the mix.
Adding warm pasta to the salad is another common error. If your pasta is still warm when you combine it with the other ingredients and dressing, it can cause the dressing to become oily or thin, and the vegetables might lose their crispness. Ensure your pasta is completely cooled before mixing. Rinsing it with cold water after draining helps immensely with this.
Finally, not letting the flavors meld is a missed opportunity. While you can eat this salad right away, it truly shines after at least 30 minutes (or even a few hours) in the refrigerator. This
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
