Tex-Mex Pasta Salad

Tex-Mex Pasta Salad

This pasta would make a great summer dinner paired with a simple green salad. It’d also be a welcome addition to a picnic, pot luck, or tailgating party. Rotisserie chicken is especially tasty in this recipe. Recipe and photo provided by Jill Silverman Hough.

  • prep
  • cook
  • 8 to 10 servings


  • 8 ounces penne pasta

  • 3 tablespoons olive oil

  • 2 tablespoons red wine vinegar

  • 1 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 2 cups diced cooked chicken (optional)

  • 1 cup shredded Cheddar, Jack, or Mexican cheese blend

  • 3/4 cup Lindsay® Sliced Black Ripe Olives

  • 1/2 cup coarsely chopped fresh cilantro

  • 1/2 cup corn kernels (thawed if frozen)

  • 1/2 cup diced roasted red peppers

  • 1/4 cup quartered hot sliced jalapeno peppers (optional)

  • 1/2 red onion, diced

  • Salt, to taste

Cooking Directions

  1. Cook pasta according to package directions.

  2. Drain, transfer to large bowl and toss with oil, vinegar, chili powder and paprika; set aside to cool.

  3. Add remaining ingredients and toss well; add salt to taste.


  • Calories236
  • Fat11.4g
  • Protein11.7g
  • Cholesterol28.7mg
  • Total Carbs21.4g
  • Fiber1.2g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.