Creamy Southwestern Pasta Salad Recipe

This high protein pasta salad recipe is packed with blacked chicken, black beans, colorful veggies, and a creamy southwestern dressing made of Greek yogurt and spices.

Course Main Course

Cuisine American, southwestern

Keyword creamy southwestern pasta salad recipe

Prep Time 30

Cook Time 15

Servings

Calories 281kcal

Author Bon Appeteach

Ingredients

Blackening Seasoning

1 tsp. Salt
1 tsp. Black Pepper
1 tbsp. Smoky Paprika
1.5 tsp. Cumin
1 tbsp. Garlic Powder
1.5 tsp. Onion Powder
1 tsp. Oregano
1 tsp. Thyme

Pasta Salad Ingredients

1 lb. Chicken
2 tbsp. Olive Oil
8 oz. Pasta I used Kaizen pasta
1 Red Pepper diced small
1 Poblano Pepper diced small
1 Jalapeno diced small, seeds removed
1/2 Red Onion diced small
1/2 cup Fresh Cilantro minced
1 Avocado cubed
1 can Black Beans drained and rinsed
1 cup Frozen or Canned Corn drained

Creamy Southwestern Dressing

1/3 cup Olive Oil
2/3 cup Greek Yogurt plain
2 Limes juiced

Instructions

Preheat the oven to 400 F.
Start by mixing all the spices for the blackening seasoning together and set it aside. Some of the spice mix will be used for the chicken and some will be used for the dressing.
Lightly oil the chicken breasts and add a few teaspoons of the seasoning on all sides of each piece of chicken.
Preheat a cast iron skillet over medium-high heat and sear each piece of chicken on one side in the pan for 2-3 minutes or until it easily releases. Flip the chicken over and turn off the burner. Place it in the oven to finish cooking through (this keeps the chicken super juicy but nicely seared) until it hits 165 F., about 10-15 minutes.
While the chicken is cooking, begin to cook the pasta of choice (see notes on what I used above in the article) to al dente. Drain in a colander and rinse with cold water to stop the cooking process. Place in a large bowl and set it aside.
To the pasta, add in the diced peppers, onion, and cilantro. Mix to combine. Dice the chicken ad fold that into the pasta salad as well.
In a small bowl, combine all the dressing ingredients and 2 teaspoons of the seasoning mixture. Whisk to combine and then test taste and add any additional seasoning as needed.
Fold the dressing mixture into the pasta salad until fully coated. Add the cubed avocado over the top of the pasta salad before serving and enjoy.

Notes

The pasta salad should keep for up to 5 days in the fridge.

Nutrition