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. This is a tangy taco pasta salad that is good for a summertime meal or picnic. I made a homemade French dressing, but you can use bottled as well.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 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
- 1-16 ounce spiral pasta
- 1-3/4 cup 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 1Add the cooked chicken to a large bowl with a lid. Add the taco seasoning mix and stir until coated.
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Step 2Add the bell pepper and tomatoes and stir until everything is coated again.
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Step 3Add the cheese.
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Step 4Cook the pasta until al dente. Drain and rinse with cold water. Add to the prepared bowl. Stir once again to get everything incorporated.
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Step 5Pour the French dressing over everything and toss to coat well.
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Step 6Refrigerate overnight or at least 2-3 hours. If it needs more dressing, you may add it at this time after it comes out of the refrigerator and toss again to coat. Sprinkle with basil and parsley, serve and enjoy.
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Discover More
Culture:
Mexican
Keyword:
#sides
Keyword:
#potluck
Keyword:
#lunch
Keyword:
#Taco Salad
Keyword:
#chicken
Keyword:
#pasta salad
Keyword:
#summer meals
Keyword:
#taco pasta salad
Ingredient:
Pasta
Category:
Salads
Method:
Stove Top
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