chicken taco pasta salad
I don’t really like to cook with ground beef. So I decided to dice up some cooked chicken. You can use rotisserie chicken if you’d like in this recipe. It's a tangy taco pasta salad that is good for a summertime meal or picnic. I made a homemade French dressing, but you can use a bottled dressing.
Blue Ribbon Recipe
This flavorful chicken taco pasta salad can be a side dish or a main meal. If you use precooked chicken breasts as we did, the hardest part of making this pasta salad is waiting for it to chill in the fridge. The savory taco seasoning is a nice complement to the slightly sweet French dressing. Tomatoes and bell peppers add fresh flavor and give this dish a summertime feel. Chicken adds protein, making the simple pasta salad recipe heartier. This is a basic salad, but jazz it up by adding taco-inspired ingredients, such as canned red beans, black beans, or even corn.
Ingredients
- 16 ounces spiral pasta
- 1 pound chicken breast, cooked and cubed
- 3 tablespoons taco seasoning mix
- 1/2 medium any color bell pepper, diced
- 1 1/2 cups halved cherry tomatoes
- 2 cups shredded Mexican style cheese or cheddar cheese
- 1 3/4 cups homemade or store-bought French dressing
- 1 tablespoon fresh basil, torn into bits
- 1 tablespoon fresh parsley, torn into bits
How To Make chicken taco pasta salad
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Step 1Cook the pasta until al dente. Drain and rinse with cold water. Set aside. -
Step 2Add the cooked chicken to a large bowl with a lid. Add the taco seasoning mix and stir until coated.
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Step 3Mix in bell pepper and tomatoes.
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Step 4Mix in prepared pasta and cheese.
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Step 5Stir in dressing.
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Step 6Refrigerate overnight or at least 2 - 3 hours.
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Step 7If it needs more dressing, add it at this time after it comes out of the refrigerator and toss again to coat. When you are ready to serve, sprinkle with basil and parsley.
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