Description
A simple recipe for a cold pasta salad combining chicken, taco seasoning, and fresh vegetables, perfect for potlucks or quick meals.
Ingredients
Scale
- 1 pound rotini or medium shell pasta
- 2 cups cooked, shredded chicken breast
- 1 cup frozen corn, thawed
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped red onion
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons taco seasoning mix
- 1 tablespoon lime juice
- 1/4 cup water or milk (optional, for thinning)
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse thoroughly with cold water to stop the cooking process. Place the cooled pasta in a large bowl.
- In a separate medium bowl, whisk together the mayonnaise, sour cream, taco seasoning mix, and lime juice until smooth. If the dressing seems too thick, add water or milk one tablespoon at a time until you reach your desired consistency.
- Add the shredded chicken, thawed corn, black beans, halved cherry tomatoes, chopped red onion, and shredded cheese to the bowl with the cooled pasta.
- Pour the taco dressing over the pasta and mix gently until all ingredients are evenly coated.
- Taste the salad and add salt and pepper as needed.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- You can use pre-cooked rotisserie chicken to save time.
- For a tangier dressing, substitute plain Greek yogurt for some or all of the sour cream.
- This salad keeps well in the refrigerator for up to 3 days, making it good for meal prep.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: Mixing
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 550
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 65