Description
This Southwest Fajita Pasta Salad is loaded with grilled chicken, colorful fajita vegetables, black beans, corn, and a creamy zesty Southwest dressing. The perfect easy summer pasta salad for BBQs, potlucks, meal prep, and family dinners.
Ingredients
Scale
Pasta Salad
- 1 pound rotini pasta
- 2 cups grilled chicken breast, sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1 jalapeño, sliced
- ¼ cup fresh cilantro, chopped
Southwest Dressing
- 1 cup mayonnaise
- ½ cup sour cream
- Juice of 1 lime
- 1 tablespoon taco seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water.
- Slice the grilled chicken, peppers, onion, tomatoes, and jalapeño.
- In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, taco seasoning, smoked paprika, chili powder, garlic powder, salt, and pepper until smooth.
- In a large mixing bowl, combine the cooked pasta, chicken, peppers, onion, black beans, corn, tomatoes, cheese, jalapeño, and cilantro.
- Pour the dressing over the pasta salad and toss until evenly coated.
- Refrigerate for at least 1 hour before serving for best flavor.
- Garnish with extra cilantro and lime wedges before serving if desired.
Notes
- Add diced avocado right before serving for extra creaminess.
- Crushed tortilla strips make a delicious crunchy topping.
- This pasta salad tastes even better after chilling overnight.
- Prep Time: 20 minutes
- Cook Time: 10 MINUTES
- Category: Dinner, SIDE DISH | PASTA SALAD
- Cuisine: AMERICAN | BBQ | SUMMER, SOUTHWESTERN, TEX MEX INSPIRED