Chicken Taco Pasta Salad
Elevate your summer gatherings with this zesty and refreshing Chicken Taco Pasta Salad, a vibrant fusion of Tex-Mex flavors and creamy comfort. Combining tender shredded chicken, al dente pasta, and bold taco seasoning with crisp veggies like cherry tomatoes, black beans, and sweet corn, this dish is a flavor-packed crowd-pleaser. Tossed in a creamy lime-infused dressing made with mayonnaise and sour cream, and finished with fresh cilantro and creamy avocado, every bite is a delightful explosion of taste and texture. Serve it chilled with a garnish of crunchy tortilla strips for the ultimate side dish that's perfect for picnics, potlucks, or a quick weeknight dinner. Whether you're craving something hearty or refreshing, this recipe hits all the right notes while being ready in under 30 minutes!
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Recipe Information
Ingredients
- 12 oz Penne pasta (or any short pasta)
- 2 cups Cooked chicken (shredded or diced)
- 1 packet Taco seasoning
- 1 cup Mayonnaise
- 1 cup Sour cream
- 2 tablespoons Fresh lime juice
- 0.25 cup Cilantro (chopped)
- 1 cup Black beans (drained and rinsed)
- 1 cup Sweet corn (drained if canned)
- 1.5 cups Cherry tomatoes (halved)
- 0.5 cup Red onion (finely diced)
- 1 cup Cheddar cheese (shredded)
- 1 large Avocado (diced)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- Optional garnish: tortilla strips
- Optional garnish: extra chopped cilantro
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta, rinse it under cold water to stop cooking, and set it aside to cool completely.
In a large bowl, combine the mayonnaise, sour cream, lime juice, taco seasoning, salt, and black pepper. Mix well to form the dressing.
Add the cooled pasta, cooked chicken, black beans, sweet corn, cherry tomatoes, red onion, cilantro, and shredded cheddar cheese to the bowl with the dressing. Toss everything together until evenly coated.
Gently fold in the diced avocado, being careful not to mash it.
Taste and adjust seasoning with additional salt, lime juice, or black pepper as desired.
Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.
Before serving, garnish with tortilla strips and extra chopped cilantro, if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 6.5 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 242 mg | 19% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 771 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
