This is so good and easy to make, we've whipped it up three times this week!

1/4 cup red onion, finely chopped
1/2 cup cherry tomatoes, halved
1/4 cup fresh cilantro, chopped
1/2 cup chipotle ranch dressing
Salt and pepper to taste
1 lime, cut into wedges
Directions
Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked pasta, grilled chicken slices, black beans, corn, red bell pepper, red onion, cherry tomatoes, and cilantro.
Pour the chipotle ranch dressing over the salad and toss gently to combine.
Season with salt and pepper to taste.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Before serving, give the salad a final toss and serve with lime wedges on the side for an extra burst of freshness.
Variations & Tips
For a vegetarian version, omit the chicken and add more beans or grilled tofu for protein. You can also add diced avocado for creaminess or jalapeños for extra heat. If you prefer a different dressing, a simple lime vinaigrette can be a refreshing alternative. Feel free to experiment with different types of pasta or add other vegetables like zucchini or jicama for additional crunch.