Go Back
+ servings

Southwestern Pasta Salad with Grilled Chicken

Published by Kate
No mayo and no dairy are to be found in this pasta salad, making it perfect for picnics and outdoor events. The cotija cheese is optional for adding a salty, cheesy kick.
No ratings yet
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Side Dish
Cuisine Southwestern
Servings 10 –12 servings
Calories 318 kcal

Ingredients
  

For the pasta salad:

  • 1 lb short pasta I used gemelli
  • 1 lb chicken breasts
  • 2 teaspoons taco seasoning
  • 2 ears sweet corn kernels cut off the cob
  • 1 15 oz can black beans, rinsed and drained
  • ½ head radicchio or substitute romaine lettuce, thinly sliced
  • 4 scallions thinly sliced
  • 1 pint grape or cherry tomatoes halved
  • 1 teaspoon kosher salt plus more for seasoning pasta water
  • Optional: ½ cup crumbled cotija cheese tortilla strips

For the vinaigrette:

  • 1 bunch cilantro finely chopped
  • ½ teaspoon cumin
  • ¼ cup lime juice
  • ½ cup extra virgin olive oil
  • 1 teaspoon agave or honey
  • 1 teaspoon kosher salt

Instructions
 

  • Preheat a grill to medium high heat.
  • Bring a large pot of water to a boil, and season it with salt. Add pasta and cook according to package directions. Drain and rinse the pasta.
  • Meanwhile, season the chicken breasts with the taco seasoning and ¼ teaspoon kosher salt. Place on the preheated grill and cook for 4–5 minutes per side, or until no longer pink in the middle. Let cool slightly and chop into ½ inch pieces.
  • In a jar with a tight fitting lid (I used a mason jar), combine the vinaigrette ingredients. Shake until combined.
  • In a large bowl, combine the pasta, chopped chicken, corn kernels, black beans, radicchio, scallions, tomatoes, and the remaining ¾ teaspoon salt. Pour in the vinaigrette and toss gently to combine. Refrigerate for at least 2 hours or overnight. Gently stir in the cotija cheese just before serving. Serve cold or at room temperature.

Notes

I found the tortilla strips near the croutons at my local grocery store.

Nutrition

Serving: 1/12 of the recipeCalories: 318kcalCarbohydrates: 39gProtein: 16gFat: 11gSaturated Fat: 2gSodium: 559mgFiber: 4gSugar: 3g
Did You Make This Recipe?Please leave a star rating and comment below!