Southwestern Pasta Salad


  • 1 package dried whole wheat penne pasta
  • 2 chicken breasts, cooked and chopped (I used rotisserie chicken)
  • 1 (15 oz.) can black beans, drained
  • 1 cup frozen or fresh whole kernel corn
  • 1 sweet red pepper, chopped
  • 3 green onions, chopped
  • ¼ cup cilantro
  • Creamy southwestern dressing (see recipe below)
  • Romaine lettuce


  1. Cook pasta according to package directions, drain.
  2. In a large sauté pan, combine chicken, black beans, corn, red pepper, green onions, and cilantro and cook on medium heat until warmed through.
  3. Combine pasta and 1 ¾ cup of creamy dressing, mix lightly.
  4. Add chicken mixture to pasta and mix well.
  5. Serve over romaine lettuce and with remaining dressing.

Creamy Southwestern Dressing:

  • 1 teaspoon ground cumin
  • 1 (8 oz.) carton reduced-fat sour cream
  • 1 (16 oz.) jar mild thick and chunky salsa
  • 2 cloves garlic, minced

Servings: 10 servings (serving size: 1 cup)

Nutrition Info:

  • Calories: 249
  • Fat: 4.5 g
  • Saturated Fat: 1.5 g
  • Protein: 14 g
  • Carbohydrates: 44 g
  • Fiber: 7 g

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