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.
prep time
3 Hr 15 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
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
-
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.
-
Step 3Mix in bell pepper and tomatoes.
-
Step 4Mix in prepared pasta and cheese.
-
Step 5Stir in dressing.
-
Step 6Refrigerate overnight or at least 2 - 3 hours.
-
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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Keyword:
#sides
Keyword:
#potluck
Keyword:
#lunch
Keyword:
#chicken
Keyword:
#pasta salad
Keyword:
#summer meals
Keyword:
#taco pasta salad
Ingredient:
Pasta
Category:
Salads
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes