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Ellie King

Southwestern Pasta Salad

A cold southwestern pasta salad made simply with canned vegetables and lots of flavor.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 12
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rotini pasta or other medium sized noodled
  • 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

Equipment

  • Large mixing bowl

Method
 

  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.
  3. Cut up your bell pepper, red onion, and tomatoes.
  4. Chop up your cilantro.
  5. Chop up your chicken.
  6. In a large bowl, stir together your 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 bowl and place in the fridge for 1 hour, up to a few hours, then serve.

Notes

*or 1 can corn (drained)
Nutrition
Calories: 340kcal | Carbohydrates: 37g | Protein: 17g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 253mg | Potassium: 391mg | Fiber: 4g | Sugar: 4g | Vitamin A: 608IU | Vitamin C: 22mg | Calcium: 29mg | Iron: 2mg