Mexican Chicken Pasta Salad

Mexican pasta salad served in a bowl garnished with lime wedges and sliced jalapenos.

Full of vibrant and fresh Southwest flavors, this Mexican Chicken Pasta Salad is like summer in a bowl! Loaded with corn, black beans, red onion and avocado and tossed in a lime, cilantro and jalapeno sour cream dressing.

Course Main Course, Salad

Cuisine Mexican, Southwestern

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 636kcal

Author Slow The Cook Down

Equipment

High Speed Blender

Ingredients

14.5 ounces pasta I used rigatoni, other short pastas will work well (410g)
1½ cups corn canned, frozen or fresh (245g)
½ red onion finely sliced
1 bell pepper diced
1 avocado diced
1 can black beans (18fl oz / 540ml)
2 cups shredded chicken (250g)

For the sour cream dressing

1 cup sour cream (240ml)
3 tablespoons oil
juice of 1 lime
1 jalapeno
1 garlic clove
½ teaspoon ground cumin
¼ cup fresh cilantro (4 tablespoons)

Instructions

Cook the pasta in salted boiling water until al dente. Drain and set to one side to allow to cool.
14.5 ounces pasta
Place the ingredients for the dressing into a blender. Blend til smooth and set to one side.
1 cup sour cream, 3 tablespoons oil, juice of 1 lime, 1 jalapeno, 1 garlic clove, ½ teaspoon ground cumin, ¼ cup fresh cilantro
Finely slice the onion and dice the bell pepper and avocado.
½ red onion, 1 bell pepper, 1 avocado
Place the cooled pasta into a large bowl, add in the corn, onion, pepper, avocado, beans and chicken.
1½ cups corn, 1 can black beans, 2 cups shredded chicken
Pour over the dressing and toss everything together so that the pasta is well coated.
Serve with a garnish of cilantro and sliced jalapenos.

Notes

Betty’s Tips

Remove the seeds of the jalapeno for a milder heat. Leave them in if you like things spicy.
Let the pasta cool before mixing with the sour cream dressing.

Nutrition