Tex-Mex Chicken Pasta Salad
Servings 10 servings
Calories
Ingredients
- 10 oz short pasta I used gemelli but cellentani AKA cavatappi is a fun option too
- 2 cups chicken cooked and diced or shredded
- 15 oz can black beans drained and rinsed
- 1 cup frozen corn thawed
- 1 cup grape tomatoes halved
- ¼ cup red onion diced
- ½ cup cilantro chopped
- 1 small avocado diced (optional, I left this out)
Dressing:
- ¾ cup Greek yogurt non fat plain
- ¼ cup light mayonnaise
- lime juice from 1 lime
- 1 Tbsp cumin
- 1 tsp salt
- 1 tsp chili powder
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water.
- In a large bowl, whisk yogurt and light mayo together. Add lime juice, cumin, salt, chili powder and smoked paprika and whisk until well combined.
- Add in the cooled pasta, cooked chicken, black beans, corn, tomatoes, red onion, and cilantro. Stir in the dressing until well combined. Cover and let it chill in the fridge for at least one hour.
- Garnish with diced avocado and more cilantro, if desired.