Southwestern Pasta Salad
A cold southwestern pasta salad made simply with canned vegetables and lots of flavor.
Ingredients
12 servings
Scaled from 12 servings
- 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) )
- ½ cup cilantro (chopped)
- 2 cups grilled chicken (chopped)
- 1 cup chipotle ranch dressing
Instructions
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Cook your noodles according to package instructions. Drain and rinse with cold water. Allow to drip dry.
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Drain your black beans, and corn, and rinse.
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Cut up your bell pepper, red onion, and tomatoes.
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Chop up your cilantro.
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Chop up your chicken.
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In a large bowl, stir together your pasta, black beans, corn, bell pepper, red onion, tomatoes, cilantro, and chicken.
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Stir in the chipotle ranch dressing until everything is evenly coated.
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Cover bowl and place in the fridge for 1 hour, up to a few hours, then serve.
Nutrition
Per serving
| Calories | 340 |
|---|---|
| Fat | 14 |
| Saturated fat | 3 |
| Cholesterol | 36 |
| Sodium | 253 |
| Carbohydrates | 37 |
| Fiber | 4 |
| Sugar | 4 |
| Protein | 17 |