chicken taco pasta salad

Recipe by
Denise Miles
Auburn, AL

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.

yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For chicken taco pasta salad

  • 1 lb
    chicken breast, cooked and cubed
  • 3 Tbsp
    taco seasoning mix
  • 1/2 md
    any color bell pepper, diced
  • 1 1/2 c
    halved cherry tomatoes
  • 2 c
    shredded Mexican style cheese or cheddar cheese
  • 1-16 oz
    spiral pasta
  • 1-3/4 c
    homemade or store-bought French dressing
  • 1 Tbsp
    fresh basil, torn into bits
  • 1 Tbsp
    fresh parsley, torn into bits

How To Make chicken taco pasta salad

  • 1
    Add the cooked chicken to a large bowl with a lid. Add the taco seasoning mix and stir until coated.
  • 2
    Add the bell pepper and tomatoes and stir until everything is coated again.
  • 3
    Add the cheese.
  • 4
    Cook the pasta until al dente. Drain and rinse with cold water. Add to the prepared bowl. Stir once again to get everything incorporated.
  • 5
    Pour the French dressing over everything and toss to coat well.
  • 6
    Refrigerate 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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