Description
This Chicken Fajita Pasta Salad combines tender sautéed bell peppers and poblano peppers with juicy rotisserie chicken, perfectly seasoned with taco spices and tossed with fusilli pasta. Finished with a fresh cilantro lime dressing, this vibrant and flavorful dish is ready in just 20 minutes, making it an ideal quick meal or potluck favorite.
Ingredients
Pasta and Protein
- 8 ounces pasta (fusilli or penne)
- 2 cups shredded or chopped rotisserie chicken
Vegetables
- 1 red bell pepper, sliced and cut in half
- 1 yellow bell pepper, sliced and cut in half
- 1 poblano pepper, sliced and cut in half
- ½ red onion, thinly sliced and cut in half
- 1 cup cherry tomatoes, quartered
- ¼ cup chopped fresh cilantro
Seasoning and Dressing
- 1-2 Tablespoons olive oil
- 3 Tablespoons taco seasoning
- 1 batch cilantro lime dressing (for example: fresh lime juice, olive oil, cilantro, garlic, honey, salt, and pepper)
- Salt and pepper to taste
Instructions
- Cook pasta: Cook the pasta according to the package instructions until al dente. Drain the pasta well and set it aside to cool slightly.
- Sauté veggies: Heat olive oil in a large skillet over medium-high heat. Add the sliced red bell pepper, yellow bell pepper, poblano pepper, and red onion. Sauté, stirring occasionally, until the vegetables become tender and start to caramelize, approximately 7-10 minutes.
- Add seasoning: Sprinkle the taco seasoning over the cooked vegetables, stirring well to coat all the veggies evenly. Remove the skillet from heat and allow the mixture to cool.
- Make dressing: While the vegetables cool, prepare the cilantro lime dressing by whisking together lime juice, olive oil, chopped cilantro, minced garlic, a touch of honey, salt, and pepper. Set aside.
- Combine ingredients: In a large mixing bowl, combine the cooked pasta, sautéed fajita vegetables, quartered cherry tomatoes, and shredded rotisserie chicken.
- Add dressing: Pour the prepared cilantro lime dressing over the pasta mixture and toss thoroughly to ensure everything is evenly coated.
- Serve and garnish: Taste the salad and adjust seasoning with salt and pepper as desired. Sprinkle the chopped fresh cilantro on top for garnish. Serve immediately or refrigerate for later.
Notes
- Use rotisserie chicken for quick preparation or substitute with grilled chicken breast for a homemade option.
- The cilantro lime dressing can be made ahead and stored refrigerated for up to 3 days.
- For a vegetarian version, omit the chicken and add black beans or grilled tofu.
- This salad is perfect for meal prep as it holds up well in the fridge for 2-3 days.
- If you prefer a spicier salad, add a pinch of cayenne pepper to the taco seasoning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Tex-Mex
