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Creamy Southwest Chicken Avocado Pasta Salad

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A quick and easy creamy southwest chicken avocado pasta salad perfect for summer, combining tender chicken, creamy avocado, and a zesty southwest dressing.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta
  • 2 cooked chicken breasts, shredded or diced
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned black beans, rinsed and drained (optional)
  • 1/2 cup fresh corn kernels, cooked or grilled
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water to stop cooking and cool the pasta down. Set aside in a large mixing bowl.
  2. If not using pre-cooked chicken, season 2 chicken breasts lightly with salt and pepper, then cook them in a skillet over medium heat for about 6-7 minutes per side until fully cooked and no longer pink inside. Let cool slightly, then shred or dice into bite-sized pieces.
  3. In a separate bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon lime juice, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. Add salt and pepper to taste.
  4. Dice 1 ripe avocado, halve 1 cup cherry tomatoes, rinse and drain 1/2 cup black beans, cook or grill 1/2 cup corn kernels, dice 1/4 cup red onion, and chop 1/4 cup fresh cilantro.
  5. Add the shredded chicken, avocado, tomatoes, black beans, corn, onion, and cilantro to the bowl with the cooled pasta. Pour the creamy southwest dressing over the top.
  6. Using a large spoon or salad tongs, gently toss everything together until the pasta and chicken are evenly coated with the dressing. Try not to mash the avocado too much—it should remain chunky for texture.
  7. Cover and refrigerate the salad for at least 30 minutes before serving to let the flavors meld. Taste again before serving and adjust salt, pepper, or lime juice if needed.

Notes

Cook pasta al dente and rinse under cold water to prevent mushiness and avocado browning. Use ripe but firm avocado for best texture. Chill salad for at least 30 minutes before serving to meld flavors. Adjust seasoning after chilling. For gluten-free, use gluten-free pasta or spiralized zucchini noodles. For dairy-free, use vegan mayo and coconut yogurt instead of sour cream.

Nutrition

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

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