Southwestern Chicken Pasta Salad

This Southwestern chicken pasta salad is loaded with chicken, black beans, corn, and a homemade chipotle ranch dressing made with Greek yogurt instead of mayo. It’s a protein-packed pasta salad with bold Southwestern flavor, and it’s one of my favorite recipes to make for meal prep, potlucks, or BBQs.

I love a good pasta salad, but I wanted one that felt a little different from the usual mayo-based versions. This one is loaded with black beans, corn, bell pepper, tomatoes, and cilantro for that classic Southwestern flavor. The Greek yogurt chipotle ranch dressing brings incredible flavor with a little kick. For more protein-packed pasta salads, try our chicken bacon ranch pasta salad and Mexican street corn pasta salad next!

🔎 Quick Look: Southwestern Chicken Pasta Salad

• ⏱️ Prep Time: 20 minutes
• ⏱️ Cook Time: 10 minutes
• 🕒 Total Time: 30 minutes
• 🍽 Calories: ~410 kcal per serving
• 👥 Servings: 4
• 🥣 Key Ingredients: Protein pasta, chicken breast, black beans, corn, red bell pepper, green onions, tomatoes, chipotle ranch dressing
• 👩‍🍳 Cook Method: Cook the pasta on the stovetop. The rest of the ingredients come together in a bowl.
• ⭐ Difficulty: Easy

Why You Will Love This Recipe

• Packed with Protein & Fiber: Between the protein pasta, chicken, black beans, and my Greek yogurt chipotle ranch dressing, this salad is packed with protein and fiber.
• Bold Southwestern Flavor: Corn, black beans, cherry tomatoes, cilantro, green onions, and our chipotle ranch dressing give every bite incredible flavor.
• Healthier: There’s no mayo in this recipe! It comes together with a creamy Greek yogurt dressing.
• Perfect for Meal Prep: It holds up well in the fridge, so I love making a batch for easy lunches during the week.

Key Ingredients

• Protein Pasta: I love using Kaizen or Brami here since they add a boost of protein and fiber without changing the texture.
• Chicken Breast: Rotisserie chicken is my go-to for convenience, but slow cooker shredded chicken, air-fried, or baked and shredded chicken all work great. Just ensure it’s fully cooked.
• Black Beans: Black beans add fiber and protein, and hold up well in the fridge for meal prep.
• Corn: Fresh corn off the cob is my favorite in the summer, but frozen or canned corn works just as well the rest of the year. I always have a bag of frozen corn in the freezer for recipes like this one.
• Red Bell Pepper: Adds a pop of color and crunch to every bite. Any color works here, so grab whatever looks best at the store. I love using red, but orange or yellow bell peppers are just as delicious.
• Tomatoes: Juicy and fresh, they brighten up the whole salad. Cherry or grape tomatoes both work perfectly in this recipe.
• Chipotle Ranch Dressing: My homemade version uses Greek yogurt instead of mayo, so it’s lighter than traditional chipotle ranch dressing and comes together in minutes. Store-bought works in a pinch, but my homemade version really is that easy.

Find the full list of ingredients and measurements in the recipe card below.

Substitutions & Variations

• Pasta to Use: I use Brami or Kaizen protein pasta in this recipe because they add protein and fiber without changing the flavor of the salad. If you don’t have either on hand, any protein pasta you love works. Or, regular pasta is totally fine too if that’s what’s in your pantry.
• Chicken Swap: If you don’t have any chicken on hand, just add an extra 1/2 cup of black beans to the pasta salad. 
• Beans to Use: If you don’t have black beans, pinto beans are a great swap! I’ve made this recipe with both types of beans, and both are delicious.
• Dressing: My chipotle ranch dressing is the real star of this recipe. It’s made with Greek yogurt instead of mayo, so it’s packed with flavor and protein, and it takes minutes to whip up. Store-bought chipotle ranch works in a pinch, but once you try mine, I promise you won’t go back.
• Add-Ins: I really love this recipe with cotija for a salty and creamy finish. Light feta works just as well if that’s what you have. Chopped cooked bacon would also be delicious if you want to add a little smoky crunch.

How to Make Southwestern Chicken Pasta Salad

1. Cook the protein pasta according to package directions until al dente. Then, drain and set aside.

2. Add the drained cooked pasta to a large bowl. Then, add the fully cooked chicken, rinsed and drained black beans, corn, diced red bell pepper, sliced green onions, halved cherry tomatoes, crumbled cotija cheese, chopped fresh cilantro, salt, and pepper to the bowl. Lightly toss these ingredients.

3. Pour the chipotle ranch dressing into the bowl with the pasta salad and toss to combine until evenly coated. Enjoy, or chill the pasta salad and add the dressing when ready to serve.

Serving Suggestions

This Southwestern chicken pasta salad is delicious on its own for an easy, protein-packed lunch or dinner, or served with a few sides. It pairs well with our guacamole with Greek yogurt, cilantro lime cauliflower rice, Spanish cauliflower rice, Mexican street corn dip, or Mexican street corn salad without mayo. It’s also delicious alongside Mexican stuffed peppers with ground turkey or air fryer shrimp tacos.

Storage Instructions

Store any leftover Southwestern chicken pasta salad in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing this one since the veggies and dressing won’t hold up well once thawed.

More Pasta Salads to Try!

Salads

High-Protein Italian Pasta Salad

Salads

High-Protein Chicken Bacon Ranch Pasta Salad

Salads

High-Protein Chicken Caesar Pasta Salad

Salads

High-Protein Mexican Street Corn Pasta Salad

If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.