Grilled Veggie Tex-Mex Pasta Salad

Skip to recipe
Grilled Veggie Tex-Mex Pasta Salad

When I'm grilling or using my smoker, if I've got extra space, I'm using it for additional meal prepping. It sure can make life easier on those busy days where all of the sudden 5 or 6 o'clock sneaks up on you and you realize you've got hungry mouths to feed.

This Grilled Veggie Tex-Mex Salad is inspired by my love for Mexican flavors. The refreshing cilantro and lime, the charred street corn, black beans, cumin and all those other ingredients come together like a perfect fiesta.

Believe it or not a cheese knife comes in pretty handy for making this salad. The Cutco Mini Cheese Knife with its smaller blade is just the right size for slicing cherry tomatoes.

Using the Mini Cheese Knife to slice the tomatoes in half.

For the rest of the knife prep, use a Vegetable Knife to chop the peppers and onions and then use its wide blade to scoop them up and toss them in the bowl.

The Trimmer is handy for easily slicing or cubing the grilled chicken.

The Trimmer is perfect for slicing up the chicken

I love whipping up this dish for any potluck because it's not just a typical pasta salad. It's unique and filling and will for sure be the first one that’s gobbled up. The bonus is, it can come together pretty quickly especially if you've done the grilling previously.

I love to use leftover grilled meat in it. It's pretty simple, but is bold in flavor. It’s a fantastic dish to have in the fridge for a quick dinner.

Grilled Veggie Tex Mex Salad

Print Recipe


For the Spicy Ranch Dressing:

  • 1 cup mayonnaise
  • 1 jar (16-ounce) of green salsa
  • 1 packet of dry ranch dip mix (or 2 teaspoons garlic salt and 2 teaspoons onion salt)
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 1-2 teaspoons chili lime seasoning

For the salad:

  • 1 pound of fusilli pasta
  • Spicy Ranch Dressing
  • 3 grilled peppers, diced
  • 4 small corn-on-the-cob, grilled, kernals cut off the cob
  • 12 cherry tomatoes, halved
  • 1/2 red onion, chopped
  • 1 can (15.5 ounces) of drained and rinsed black beans
  • Chopped cilantro, to taste
  • 3 grilled chicken breasts, sliced or cubed


  1. Make the dressing: Add all ingredients into blender and blend until smooth. Set aside.
  2. Prepare pasta according to package instructions until al dente, drain and rinse in cold water.
  3. Stir the Spicy Ranch Dressing into pasta and then add in toppings and toss together.
  4. Add in any extras as you desire.

Recommended Tools

Recent Posts

Win Cutco Super Shears

Enter to win a pair of Cutco Super Shears for snipping fresh herbs, cutting through chicken and opening tough packaging. They even come apart for easy cleaning.

By entering this giveaway, you agree to the giveaway rules.