Creamy Mexican Chicken Pasta Salad

Macaroni is tossed with a creamy cilantro dressing and chicken, corn, black beans, onion and tomato.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4-6
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Kosher salt

1/2 cup chopped fresh cilantro

1/3 cup mayonnaise

3 tablespoons sour cream

1 1/2 tablespoons fresh lime juice

8 ounces dried elbow macaroni

1/2 cup frozen corn, thawed

1 cup canned black beans, drained and rinsed

1 cup shredded rotisserie chicken, skin and bones removed

1/4 cup finely chopped red onion

2 vine-ripened tomatoes, chopped

1/2 jalapeno, stemmed, seeded and minced


  1. Bring a large pot of salted water to a boil.
  2. Whisk the cilantro, mayonnaise, sour cream, lime juice and 1/2 teaspoon salt together in a large bowl.
  3. Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the corn to the pot. Drain and rinse under cold water to cool and add to the bowl.
  4. Add the beans, chicken, onions, tomatoes and jalapeno to the bowl and toss to combine. Season with salt and garnish with cilantro. The pasta salad is best if served right away.