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Creamy Southwest Chicken Avocado Pasta Salad

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A creamy, flavorful pasta salad with a southwest kick, perfect for summer gatherings. It combines tender chicken, avocado dressing, and fresh veggies for a light yet indulgent dish.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta
  • 2 cups cooked chicken breast, shredded or diced
  • 1 ripe avocado, peeled and pitted
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup corn kernels, fresh or frozen and thawed
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup plain Greek yogurt (or dairy-free coconut yogurt)
  • 1 ripe avocado (for dressing)
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain in a colander and rinse briefly with cold water to stop cooking and cool it down. Set aside to drain completely.
  2. In a food processor, combine 1 ripe avocado, 1/2 cup plain Greek yogurt, 2 tablespoons lime juice, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1 minced garlic clove, and 2 tablespoons olive oil. Blend until smooth and creamy. Taste and season with salt and black pepper as needed.
  3. Dice or shred 2 cups cooked chicken breast. Halve 1 cup cherry tomatoes. Rinse and drain 1/2 cup black beans and prepare 1/2 cup corn kernels. Finely chop 1/4 cup red onion and 1/4 cup fresh cilantro.
  4. In a large mixing bowl, add cooled pasta, chicken, tomatoes, black beans, corn, red onion, and cilantro. Pour the creamy southwest dressing over the top.
  5. Using two large spoons or salad tongs, gently toss everything together until evenly coated in the dressing. Cover and refrigerate for at least 30 minutes to let flavors meld. The salad tastes even better after a couple of hours.
  6. Before serving, give it a gentle stir. If the dressing thickened too much in the fridge, stir in a splash of water or lime juice to loosen it up. Add more salt or lime to taste if needed.

Notes

Use ripe avocados for a smooth dressing; underripe avocados cause lumps and overripe can be bitter. Salt pasta water generously. Rinse pasta after cooking to stop cooking and prevent mushiness. Leftover rotisserie chicken works well. Chill salad at least 30 minutes for best flavor. Dressing can be loosened with water or lime juice if thickened after chilling. For gluten-free, swap pasta with gluten-free pasta or spiralized zucchini.

Nutrition

Keywords: pasta salad, chicken pasta salad, avocado dressing, southwest chicken salad, summer salad, creamy pasta salad, healthy pasta salad

Find it online: https://yumyep.com/creamy-southwest-chicken-avocado-pasta-salad-recipe-easy-and-perfect-for-summer/