Mexican Chicken Pasta Salad
Get ready to wow your taste buds with this vibrant and flavorful Mexican Chicken Pasta Salad—a delightful fusion of classic pasta salad with bold Mexican-inspired flavors! This dish features tender, taco-seasoned grilled chicken and perfectly al dente fusilli pasta, mingled with colorful veggies like juicy cherry tomatoes, crisp green bell pepper, and sweet corn, plus hearty black beans for added texture and nutrition. Tossed in a zesty, creamy dressing made with Greek yogurt, mayonnaise, lime juice, and a blend of smoky spices, this chilled pasta salad is a refreshing, crowd-pleasing option for potlucks, picnics, or weeknight dinners. Ready in just 35 minutes with a quick prep process, this recipe offers a satisfying balance of protein, veggies, and bold spices, making it a new favorite for your family or guests.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 12 ounces fusilli pasta
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 15 ounces black beans
- 1 cup sweet corn kernels
- 1 medium (diced) green bell pepper
- 1.5 cups cherry tomatoes
- 0.5 medium (diced) red onion
- 0.5 cup (chopped) cilantro
- 0.5 cup mayonnaise
- 0.5 cup Greek yogurt
- 2 medium (juiced) lime
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cook the fusilli pasta in a large pot of salted boiling water according to the package instructions. Drain, rinse with cold water, and set aside to cool completely.
While the pasta is cooking, rub the chicken breasts with 1 tablespoon of olive oil and coat them in taco seasoning.
Heat a grill pan or skillet over medium heat and cook the seasoned chicken for 5-6 minutes on each side, or until fully cooked (internal temperature should reach 165°F/74°C). Remove from heat and let rest for 5 minutes, then dice into bite-sized pieces.
In a large mixing bowl, combine the cooked pasta, diced chicken, black beans (drained and rinsed), corn, diced green bell pepper, cherry tomatoes, diced red onion, and chopped cilantro.
To make the dressing, whisk together mayonnaise, Greek yogurt, lime juice, garlic powder, ground cumin, paprika, salt, and black pepper in a medium bowl until smooth and creamy.
Pour the dressing over the pasta salad mixture and toss until everything is evenly coated. Taste and adjust seasoning if needed.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
3438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 6268 mg | 273% | |
| Total Carbohydrate | 414.4 g | 151% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 40.4 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3024 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
