Roasted Chicken Corn Pasta Salad
By Tiffy Cooks
This Roasted Chicken Corn Pasta Salad is packed with veggies, and is the easiest full meal to make in bulk ahead of time! This super hearty salad was inspired by my Tex-Mex Creamy Corn Chicken Salad, but with a pasta twist! This recipe features juicy roasted chicken, buttery paprika corn, colorful veggies, and your favorite pasta. Then, they’re all tossed in a creamy lemon-mayo dressing. It’s the kind of pasta salad that could be everything from a quick meal on its own, or as part of a party spread.
Ingredients
- ½ cucumber diced
- ¼ red onion finely diced
- ½ red bell pepper diced
- ½ yellow bell pepper diced
- 2 cups cooked pasta fusilli, penne, or any short pasta
Chicken
- 2 chicken breasts or thighs, patted dry
- 1 tsp paprika
- ½ tsp chili powder
- ½ tsp dried oregano
- ½ tsp dried parsley
- ¼ tsp rosemary
- ½ tsp onion powder
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1-2 tbsp Melted Butter optional, for basting
Butter Paprika Corn
- 1 cup corn fresh, frozen, or canned
- 1 tbsp butter
- ½ tsp paprika
- Salt and pepper to taste
Creamy Lemon Dressing
- ⅓ cup mayonnaise
- 1 tbsp olive oil
- 1 tbsp lemon juice more to taste
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp chili powder
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain, rinse with cold water, and set aside.
- Pan-Fry the Corn: In a skillet over medium heat, melt 1 tbsp of butter. Add the corn and season with paprika, salt, and pepper. Sauté for 4–5 minutes until golden and slightly charred. Remove and set aside.
- Season the Chicken: In a small bowl, mix olive oil, paprika, chili powder, oregano, parsley, rosemary, onion powder, garlic powder, salt, and pepper. Rub evenly over both sides of the chicken.
- Cook the Chicken: Heat a pan over medium heat and add a drizzle of olive oil. Pan-fry chicken for 6–7 minutes per side until golden brown and cooked through (internal temp 165°F). Rest for 5 minutes, then slice. Optional: baste with melted butter for extra flavor before resting and slicing.
- Make the Dressing: In a small bowl, whisk together mayo, olive oil, lemon juice, garlic powder, paprika, chili powder, salt, and pepper until smooth and creamy.
- Assemble the Salad:In a large mixing bowl, combine pasta, sautéed corn, cucumber, red onion, and peppers. Add in sliced chicken and drizzle over the dressing. Toss everything until well coated.
- Serve: Garnish with a pinch of paprika or extra corn on top. Chill for 15 minutes before serving.
Nutrition
Calories: 514kcalCarbohydrates: 30gProtein: 30gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 10gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 95mgSodium: 310mgPotassium: 716mgFiber: 3gSugar: 4gVitamin A: 1420IUVitamin C: 53mgCalcium: 32mgIron: 2mg
