Southwest Taco Pasta Salad

Barbara Oseland


I happened to walk into my local grocrey store late one night and ordered a wonderful Taco Salad from the deli. I tried it that night for a quick dinner in a taco wrap and loved it! I emailed them and was not able to get the recipe so this is as close as I could get. Try putting this in a soft tortilla shell with lettuce and some additional shredded cheese for a dinner or lunch or just by itself as a side.

★★★★★ 1 vote
25 Min


(16 ounce) package rotini pasta
chicken breast cooked, cooled and cubed (about 1 1/2-2c)
1/4 c
vegetable oil
1/3 c
lime juice
1 Tbsp
chili powder, or to taste
1 Tbsp
chipolte powder
2 tsp
1/2 tsp
2 clove
garlic, minced
1 small
can, (drained) or 1 1/2 cups whole kernel corn
(15 oz) can dark or light red kidney beans, drained and rinsed
diced green, red or combo bell pepper
red onions. finely chopped
1/2 c
fresh cilantro leaves roughly chopped
(14.5oz) can of diced tomatoes, drained well
1 small
4 oz can of black olives, drained
1 c
shredded cheddar cheese or monterey jack


1In a large bowl, whisk together oil, lime juice, chili powders, cumin, salt and garlic. Add chicken and place into the refrigerator to allow to sit while pasta cooks, cans are opened and veggies are chopped.
2Cook pasta 8-10 min and drain well. Rinse under cool water to stop cooking process and leave in strainer to completely drain and cool while gathering ingredients.
3To the bowl with the chicken, add pasta and toss to coat. Add in olives, corn, kidney beans, green bell pepper and 1/4c of the cilantro. Refrigerate or serve immediately. Add cheese and give a quick stir right before serving. Garnish with remaining 1/4c cilantro right before service. This is best making a day prior and tossing in the cheese and topping with the cilantro at the last minute.
4Per 1 cup serving:
Calories 292
Total Fat 11.46g
Saturated Fat 2.8g
Cholesterol 12mg
Sodium 275.97mg
Total Carbohydrate 30.34g
Dietary Fiber 4.2g
Sugars 4.24g
Protein 15.52g