Ingredients
Scale
- 2 cups cooked pasta
- 2 cups cooked chicken, shredded
- 1 cup corn, canned or frozen
- 1 cup black beans, drained and rinsed
- 1 cup diced bell peppers
- 1/2 cup diced red onion
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1/2 cup cilantro, chopped
- 1/2 cup zesty ranch dressing
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked pasta, shredded chicken, corn, black beans, bell peppers, red onion, cherry tomatoes, and cilantro.
- In a separate bowl, mix together the ranch dressing, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss until everything is well coated.
- Add the shredded cheese and gently fold it in.
- Chill in the refrigerator for at least 30 minutes before serving. Enjoy it during picnics, potlucks, or as a quick weeknight dinner!
Notes
Make sure to use fully cooked pasta to avoid any soggy texture. Customize the vegetables based on your preference or use diced jalapeños for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Mexican
- Diet: Flexitarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg