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Tex Mex Chicken Pasta Salad

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This Tex Mex Chicken Pasta Salad is a vibrant, flavorful dish perfect for summer picnics, BBQs, or quick weeknight meals. Featuring rotini pasta, rotisserie chicken, fresh vegetables, and a creamy avocado dressing, it’s a delightful blend of textures and a hint of spice. Customizable to suit your preferences, this easy pasta salad is sure to become a family favorite. Perfect for meal prep, lunch, or a side dish at any gathering.

Ingredients

For the Salad:

1 pound rotini pasta

1 ½ cups cooked chicken, chopped (rotisserie chicken works well)

1 can (15 ¼ ounces) corn, drained

1 can (15 ½ ounces) black beans, drained and rinsed

7 ounces green chilies, chopped

1 can (6 ½ ounces) black olives, sliced

1 cup cherry tomatoes, halved

1 bell pepper, green, diced

⅓ cup cilantro, chopped

⅓ cup red onion, diced

1 cup Mexican blend cheese, shredded

For the Dressing:

2 avocados, diced

½ cup sour cream (or Mexican crema)

⅓ cup mayonnaise

3 limes, juiced

1 package ranch seasoning (spicy ranch flavor recommended)

Instructions

  • Cook the pasta: Boil the rotini pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

  • Prepare the ingredients: While the pasta cools, chop the rotisserie chicken, dice the bell pepper, red onion, and cilantro. Halve the cherry tomatoes, slice the olives, and drain and rinse the black beans and corn.

  • Make the dressing: In a blender or food processor, combine the diced avocados, sour cream, mayonnaise, lime juice, and ranch seasoning. Blend until smooth and creamy. Taste and adjust seasoning if necessary.

  • Assemble the salad: In a large bowl, combine the cooked pasta, chicken, corn, black beans, green chilies, olives, tomatoes, bell pepper, cilantro, and red onion. Toss to combine.

  • Dress the salad: Pour the avocado dressing over the pasta mixture and toss gently until everything is evenly coated.

  • Add cheese: Sprinkle the shredded Mexican blend cheese over the top and give the salad one final gentle toss.

  • Serve: Chill the salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.

Notes

For extra heat, add sliced jalapeños or a splash of hot sauce to the dressing.

To lighten the recipe, substitute Greek yogurt for sour cream and use light mayo.

Make ahead! The dressing can be prepared up to 2 days in advance.

Find it online: https://familydinnercooking.com/tex-mex-chicken-pasta-salad/