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Southwest Pasta Salad

Southwest Pasta Salad

Southwest Pasta Salad recipe is like a clean eating version of Mexican street corn pasta salad. With fresh cooked corn, black beans and a creamy Greek yogurt dressing. This pasta salad is perfect for summer parties or dinners.
Keyword Creamy Pasta Salad recipe, Healthy Pasta Salad, Southwest Pasta Salad
Author Heather

Ingredients

For the Dressing

  • 1 cup plain Greek yogurt
  • 1/2 cup lime juice *about 4 limes
  • 3 large cloves garlic *crushed or minced
  • 1 tsp chili powder
  • 1 bunch cilantro *chopped about 1- 1 1/2 cups
  • 1/2 tsp sea salt

For the Pasta Salad

  • 16-17 oz bag pasta of choice
  • 2 precooked chicken breasts *cut into cubes (see tips above)
  • 4 ears corn on the cob *shucked and cleaned
  • 1 1/2 cups cooked black beans *or 1 can drained
  • 1 large red bell pepper *cut into cubes, about 2 cups
  • 1 large orange bell pepper *cut into cubes, about 2 cups
  • 1/2 large white onion *diced, about 1 cup
  • 1 cup feta crumbles

Instructions

  1. Bring a large pot of water to boil over high heat for the pasta. Once boiling, heavily salt, add pasta and cook to al dente following the directions on the package. 

  2. Meanwhile, in another medium-larger sized pan bring water to boil for ears of corn. Prepare a bowl with ice water. Once water is boiling add corn and cook for 5-6 mins. Once cooked, immediately add to ice water to stop the cooking process.

    Carefully cut corn off of the cob after it has cooled in ice water. Set aside. 

  3. In large mixing bowl add yogurt and whisk in lime juice in increments. Stir in remaining dressing ingredients and refrigerate until needed. 

  4. Add cooked noodles to dressing stir well. 

    Add chicken, corn, black beans, bell peppers, onion and feta to noodle mixture. Stir well. 

    Keep refrigerated until serving. 

Recipe Notes

*Please use as many organic ingredients as possible.*