Description
A refreshing and protein-packed Southwest-inspired pasta salad with tri-color rotini, taco-seasoned chicken, black beans, corn, and a zesty lime-citrus dressing. Perfect for a quick, make-ahead lunch that’s flavorful and travel-friendly.
Ingredients
10 ounces rainbow rotini pasta
1 pound chicken breast strips
1.25 ounces taco seasoning
11 ounce can Mexicorn
15 ounce can black beans, drained and rinsed
6 ounces sharp cheddar cheese, cubed
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup sour cream
1/4 cup oil (such as avocado or olive)
2 teaspoons taco seasoning
1 teaspoon sugar
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 cup fresh cilantro leaves or flat-leaf parsley
Optional garnish: extra cilantro and lime slices
Instructions
Cook rainbow rotini in salted water until tender, 8–10 minutes; drain and cool completely.
Season chicken breast strips with taco seasoning, cook in a skillet until no longer pink, 5–7 minutes; cool.
Combine cooled pasta, cooked chicken, Mexicorn, black beans, and cubed cheddar in a large bowl.
Whisk together dressing ingredients: orange juice, lime juice, sour cream, oil, taco seasoning, sugar, cumin, and salt.
Pour dressing over pasta mixture, toss to coat, then stir in cilantro or parsley.
Chill for at least 1 hour before serving. Garnish with extra cilantro and lime slices if desired.
Notes
Ensure pasta cools completely to prevent sogginess.
Chilling the salad enhances flavor melding.
Adjust dressings to taste, adding more for extra moisture.
Store in an airtight container for up to 3 days.
Substitute cilantro with parsley if preferred.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Stovetop, Chilling
- Cuisine: Southwest American