Southwest Pasta Salad with Chicken

Southwest pasta salad is a delicious summer recipe! Seasoned chicken, diced avocado, and 2 kinds of peppers make this a family favorite.

Note: This post was originally published in September 2016; it was updated in 2026 with improved photos and small adjustments to the recipe.

Tex-mex and southwestern recipes are a staple in my kitchen. There’s something really satisfying about the idea that you can throw the same half a dozen ingredients together in different ways and get a completely different dish. I never get tired of tacos, burritos, nachos, enchiladas… and I love coming up with new variations.

That is basically how I created this southwest pasta salad recipe. Sometimes the weekdays are so busy and I just wish I could throw a few ingredients in a bowl and be done with it.

I know this list of ingredients looks long, but you probably have most of the pantry ingredients already. This comes together in about half an hour.

Tips and substitutions

This recipe is really flexible. Here are some ways to change it up.

• chicken: Avoid heating the house in the summer and cook on the grill.
• pasta: I made this with farfalle and have previous used rotini. Any pasta works.
• tomatoes: larger tomatoes like roma or cut cherry tomatoes in half
• onion: white or red
• bell pepper: any color you prefer
• beans: black or pinto
• cheese: try pepper jack for more spice

How to make southwest pasta salad

Ingredients

• 2 pounds chicken breasts
• 1 tablespoon olive oil
• southwest seasoning:
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried cilantro
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
• 12-ounce box of pasta
• 1 cup diced tomato
• 2 avocados
• 0.5 cup diced onion
• 1 bell pepper
• 1 jalapeño
• 15.5-ounce can black beans
• 15.5-ounce can corn
• 1 cup shredded monterey jack cheese

Instructions

1. Cook the chicken.

Dice the chicken and season it with the spices. Heat a skillet and add about a tablespoon of oil. Cook the chicken, stirring occasionally, until it is completely cooked. Remove it from the heat and set aside to cool.

2. Cook the pasta.

You can cook the pasta at the same time as the chicken or while it’s cooling.

Bring a large pot of water to a boil and cook the pasta according to package directions, about 9 minutes. Drain the pasta and run it under water briefly to cool.

3. Chop the veggies.

Dice the tomato, avocado, and onion. Remove the stem and seeds, then dice the bell pepper and jalapeño.

4. Combine everything.

In a large bowl, combine the pasta, chicken, and diced vegetables. Drain the beans and corn and add them to the bowl. Add the monterey jack cheese and toss gently to combine.

Serve immediately or chill until ready to eat. This is best the same day. Cover and chill leftovers up to a week.

Printable recipe card

Yield: Serves 4-6

Southwest pasta salad

No Ratings

Print

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 2 pounds chicken breasts
• 1 tablespoon olive oil
• 12-ounce box of pasta
• 1 cup diced tomato
• 2 avocados
• 0.5 cup diced onion
• 1 bell pepper
• 1 jalapeño
• 15.5-ounce can black beans
• 15.5-ounce can corn
• 1 cup shredded monterey jack cheese

southwest seasoning:

Toggle ingredient group

• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 0.5 teaspoon dried cilantro
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Instructions

1. Cook the chicken.
   Dice the chicken and season it with the spices. Heat a skillet and add about a tablespoon of oil. Cook the chicken, stirring occasionally, until it is completely cooked. Remove it from the heat and set aside to cool.
2. Cook the pasta.
   You can cook the pasta at the same time as the chicken or while it's cooling. Bring a large pot of water to a boil and cook the pasta according to package directions, about 9 minutes. Drain the pasta and run it under water briefly to cool.
3. Chop the veggies.
   Dice the tomato, avocado, and onion. Remove the stem and seeds, then dice the bell pepper and jalapeño.
4. Combine everything.
   In a large bowl, combine the pasta, chicken, and diced vegetables. Drain the beans and corn and add them to the bowl. Add the monterey jack cheese and toss gently to combine. Serve immediately or chill until ready to eat.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 557Total Fat: 28gSaturated Fat: 11gUnsaturated Fat: 18gCholesterol: 166mgSodium: 804mgCarbohydrates: 14gFiber: 6gSugar: 4gProtein: 60g

Nutritional information is only an estimate from online calculators. For more precise information, enter the specific ingredients you are using into your preferred tool.

What’s next? Try these other fun and creative ideas on One Mama’s Daily Drama:

• Greek Pasta Salad Recipe
• Southwest Chopped Salad Recipe
• Printable Pantry Staples List