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.
yield
6 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For chicken taco pasta salad
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1 lbchicken breast, cooked and cubed
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3 Tbsptaco seasoning mix
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1/2 mdany color bell pepper, diced
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1 1/2 chalved cherry tomatoes
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2 cshredded Mexican style cheese or cheddar cheese
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1-16 ozspiral pasta
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1-3/4 chomemade or store-bought French dressing
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1 Tbspfresh basil, torn into bits
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1 Tbspfresh parsley, torn into bits
How To Make chicken taco pasta salad
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1Add the cooked chicken to a large bowl with a lid. Add the taco seasoning mix and stir until coated.
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2Add the bell pepper and tomatoes and stir until everything is coated again.
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3Add the cheese.
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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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5Pour the French dressing over everything and toss to coat well.
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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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