Charred corn, spiced grilled chicken and juicy tomatoes give this main dish pasta salad lots of flavor without a lot of added calories.
Southwest Grilled Chicken and Corn Pasta Salad is ideal for summer entertaining and BBQ’s because it can be made in advance and served cold or at room temp. Chicken can easily be swapped out for pork tenderloin, flank steak or whatever meat you have on hand. Want a vegan version? Skip the meat all together and add black beans instead.
If you need a quick lunch or dinner this dish is a great way to transform leftover grilled meat and veggies into a healthy and delicious meal that your family won’t recognize as leftovers.
Diced avocado or Mexican cotija cheese would be great additions to this salad if you have either on hand. Just don’t forget the pasta. What baby wants, baby gets.
Your fork is waiting.
Are you craving pasta now??
Southwest Grilled Chicken and Pasta Salad
Ingredients
- 2 oz boneless skinless chicken breasts (about 6 each)
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 ears corn husks removed
- 8 oz dry Dreamfields penne cooked according to package instructions
- 1 cup cherry tomatoes sliced in half
- 1/2 cup scallions minced
- 1/4 cup cilantro minced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- salt and pepper to taste
Instructions
- Pre-heat grill to high heat.
- While grill is pre-heating, season chicken breasts with cumin, smoked paprika, oregano, salt and pepper. Rub chicken well to make sure spices are evenly coated.
- Spray the grill with non-stick grilling spray then add the chicken breasts and corn.
- Cook chicken 3-5 minutes on one side until nicely browned. Flip to other side and cook until browned or internal cooking temperature reaches 160 degrees fahrenheit.
- While chicken is cooking, rotate corn every 2 minutes until all sides have a bit of char an are bright yellow/white.
- Remove chicken and corn from the grill and set aside. Let chicken rest at least 5 minutes before slicing.
- In a large mixing bowl, combine cooked penne with tomatoes, scallions, cilatro, olive oil and red wine vinegar. Dice chicken and add to the bowl. Carefully slice corn kernels off the cob right into the bowl (to avoid a mess!)
- Toss well and check for seasoning. Add salt and pepper to taste.
Notes
Nutrition Information:
Elle
June 5, 2015 at 11:18 pmI like making my pasta salad with mashed avocado and a little greek yogurt instead of mayonaise. ellesjunkmail at gmail dot com
Liz
July 25, 2013 at 9:54 amI would use red wine vinegar and a little olive oil. Love pasta. I subscribe to your emails and lovely recipes and your newsletters. Thank you Liz.
Liz
July 24, 2013 at 9:27 amI receive your emails and newsletters. I really like pasta. I would lighten a salad up with red wine vinegar and olive oil. Thank you for the opportunity.
Karen D
July 23, 2013 at 11:45 amkarengdel follows Dreamfields on Pinterest
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July 23, 2013 at 11:42 amTweeted at https://twitter.com/KDFF/status/359697599986544640
Karen D
July 23, 2013 at 11:42 amI subscribe to The Lemon Bowl’s email
Karen D
July 23, 2013 at 11:42 amI lighten it up by using fresh vegetables, a vinaigrette (or mayo cut down with a little oil and vinegar) and fresh herbs.
Liz
July 23, 2013 at 10:22 amI would lighten up a salad with red wine and olive oil. I subscribe to your emails and newsletters. Thanks for the opportunity.
Liz
July 22, 2013 at 8:42 amI would use red wine and olive oil to lighten up a salad. I subscribe to your nice emails and recipes. Thanks for the opportunity.
Liz
July 21, 2013 at 10:15 amI would lighten up a salad with red wine and vinegar dressing. I subscribe to your newsletters and emails filled with great recipes. Thank you Liz.
Liz
July 20, 2013 at 9:21 amI would lighten up a salad with oil and red wine vinegar. I subscribe to your newsletters and emails. Thanks for the opportunity.
Maureen G
July 19, 2013 at 4:20 pmIt has been a real challenge to lighten up our pasta meals but we’re doing a lot of vegetables and for our cold pasta salads, we skip dressings and mayo and instead use olive ol, vinegar and fresh herbs.
Liz
July 19, 2013 at 10:21 amI would use light olive oil and red wine vinegar to lighten up a pasta salad. I love pasta.
Liz
July 18, 2013 at 10:07 amI would use wine vinegar dressing with lots of spices. I subscribe to your emails and newsletters. Thank you Liz.
Sally Tews
July 18, 2013 at 1:51 amMy fave. salad is greek chicken with feta cheese~but then
I also like the Southwest w/the fresh corn.
Either way any salad made w/ Dreamfiels past is soooooo Good.
Liz
July 17, 2013 at 9:42 amI would use olive oil and red wine vinegar. I subscribe to your newsletters and emails for all these wonderful recipes. Thank you.
Sally Tews
July 17, 2013 at 1:56 amYum~Dreamfields Pasta.
Would love to win some.
Liz
July 16, 2013 at 7:49 amItalian dressing or oil and red wine vinegar. I subscribe to your newsletters and wonderful recipes on email.