Chicken Taco Pasta Salad
This simple taco pasta salad features chicken instead of ground beef. The creamy avocado dressing is so good!
Servings: 8
Ingredients
- 16 ounces rotini pasta or other shape
- 3 cups cooked chicken
- 2 cups cherry tomato halved
- 1 bell pepper diced
- 1 cup shredded cheddar cheese
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
For the dressing
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 large avocado
- 1/4 cup salsa
- 2 tablespoons lime juice
- 2 teaspoons taco seasoning plus more to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions, just to al dente. Drain and rinse under cold water until pasta is no longer hot to the touch. Add to a large bowl.16 ounces rotini pasta
- While the pasta is cooking, slice, cube, or shred the cooked chicken, halve tomatoes, and chop the bell pepper.3 cups cooked chicken, 2 cups cherry tomato, 1 bell pepper
- To make the dressing, add all of the ingredients to a food processor or blender and purée until smooth. Taste and add more salsa or seasoning as desired. If the dressing is too thick, add water 1 tablespoon at a time until it thins out.1/3 cup mayonnaise, 1/4 cup sour cream, 1 large avocado, 1/4 cup salsa, 2 tablespoons lime juice, 2 teaspoons taco seasoning
- Pour half the dressing over the pasta and mix well. Add the chicken, tomatoes, bell pepper, cheese, onion, cilantro, and remaining dressing and stir to evenly coat the ingredients.1 cup shredded cheddar cheese, 1/2 cup diced red onion, 1/4 cup chopped fresh cilantro
- Serve immediately or cover and chill until ready to eat. Enjoy within 3 days.
