Grilled Chicken Tex-Mex Pasta Salad

This grilled chicken Tex-Mex pasta salad brings the best parts of a summer cookout into one generous bowl. Fusilli catches the creamy salsa verde ranch, while charred corn, sweet peppers, black beans, tomatoes, red onion, and cilantro keep every serving colorful and substantial.

It is built for sharing: grill the main ingredients, cool the pasta, and bring everything together before guests arrive. Serve it right away for a softer, creamier texture, or chill it briefly so the flavors settle before a potluck or backyard meal.

Recipe at a glance

• Prep: 25 minutes
• Cook: 25 minutes
• Total: 50 minutes
• Optional chill: 30 minutes
• Yield: 8 servings

Equipment

• AsterCook 7-Piece Coated Knife Set
• Outdoor grill
• Large pot and colander
• Blender
• Large mixing bowl
• Clean plates for raw and cooked chicken
• Food thermometer

Ingredients

For the grill

• 3 medium boneless, skinless chicken breasts (about 1 1/2 pounds total)
• 3 sweet bell peppers, quartered and seeded
• 4 small ears corn, husked
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper

For the salad

• 1 pound fusilli pasta
• 12 cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1 can (15.5 ounces) black beans, drained and rinsed
• 1/2 cup chopped fresh cilantro

For the spicy ranch dressing

• 1 cup mayonnaise
• 1 jar (16 ounces) salsa verde
• 1 packet dry ranch dip mix
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 to 2 teaspoons chili-lime seasoning

How to make grilled chicken Tex-Mex pasta salad

1. Prepare the cold ingredients. Halve the tomatoes, finely chop the red onion, and chop the cilantro. Keep them refrigerated while you grill.

2. Heat and prepare the grill. Heat a clean grill to medium-high. Brush the chicken, pepper quarters, and corn with the olive oil, then season them evenly with the salt and black pepper.
3. Grill the chicken. Place the chicken on the grill and cook for about 6 to 8 minutes per side, depending on thickness. Transfer it to a clean plate when a food thermometer inserted into the thickest part reads 165°F. Rest before slicing.
4. Grill the vegetables. Grill the corn and pepper quarters for 8 to 12 minutes, turning as needed, until the peppers are crisp-tender and both vegetables have light char. Set aside until cool enough to handle.

5. Cook and cool the pasta. Cook the fusilli in a large pot of salted water until al dente, following the package timing. Drain, rinse briefly under cold water, and drain thoroughly so extra water does not thin the dressing.
6. Finish the grilled ingredients. Slice the rested chicken, chop the grilled peppers into bite-size pieces, and cut the corn kernels from the cobs.
7. Blend the spicy ranch. Blend the mayonnaise, salsa verde, ranch dip mix, cumin, smoked paprika, and 1 teaspoon chili-lime seasoning until smooth. Taste before adding the remaining teaspoon.

8. Toss and serve. In a large bowl, combine the pasta, sliced chicken, grilled peppers, corn, tomatoes, red onion, black beans, and cilantro. Add enough dressing to coat and toss gently. Serve immediately, or cover and chill for 30 minutes. Refrigerate any reserved dressing for serving.

Tips for the best pasta salad

• Keep the pasta firm. Al dente fusilli holds its shape after it is dressed and chilled.
• Drain thoroughly. Water left on the pasta or beans can make the dressing loose.
• Use temperature, not color, for chicken. Grilled chicken can brown before the center is ready. Check the thickest part with a food thermometer.
• Add dressing gradually. Salsa verde and ranch mixes vary in salt and heat, so coat the salad first and serve extra dressing alongside.
• Keep raw and cooked chicken separate. Move cooked chicken to a fresh plate rather than returning it to the plate that held it raw.

Storage and make-ahead

Cover and refrigerate the pasta salad within 2 hours of preparation. Use it within 3 to 4 days. Store extra dressing in a separate covered container so you can loosen the salad before serving. This recipe is best served cold or cool; do not leave it sitting out during a long potluck.

Frequently asked questions

Can I make this pasta salad ahead?

Yes. Prepare it up to one day ahead, cover, and refrigerate. Reserve some dressing and cilantro to refresh the texture and color before serving.

Is this Tex-Mex pasta salad very spicy?

The heat depends on the salsa verde and chili-lime seasoning. Choose a mild salsa and begin with 1 teaspoon chili-lime seasoning for a gentler version.

What other pasta shapes work?

Rotini, cavatappi, or small shells can replace fusilli. Choose a short shape with ridges or curves that can hold the creamy dressing.

Can I use leftover grilled chicken?

Yes. Use cooked chicken that has been refrigerated promptly, slice it into bite-size pieces, and add it when you assemble the salad. You will still need to grill or otherwise cook the corn and peppers.

Should I serve it cold or at room temperature?

Serve it cold or cool from a short chill. For food safety, return the covered bowl to the refrigerator rather than leaving it at room temperature for an extended period.

For the vegetable prep and clean slices of rested chicken, use the chef's knife from the

AsterCook 7-Piece Coated Knife Set.