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Cool Chicken Taco Pasta Salad

A quick and flavorful pasta salad combining tender chicken, fresh vegetables, and a zesty dressing, perfect for a light meal or side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 450 kcal

Ingredients
  

Pasta

  • 1 pound fusilli pasta

Protein

  • 3 cups chopped cooked chicken (leftover or rotisserie)

Vegetables

  • 1 pint cherry tomatoes (halved)
  • 1 cup chopped scallions
  • 3.8 ounces sliced black olives (1 can)
  • 1/4 cup chopped cilantro

Dressing

  • 8 ounces French or Catalina Dressing (1 bottle)
  • 1/2 cup sour cream
  • 1 packet Old El Paso Taco Seasoning
  • 4.5 ounces Old El Paso Chopped Green Chiles (1 can)
  • 1/2 cup shredded Mexican blend cheese (optional)

Instructions
 

  • Cook the fusilli pasta according to package instructions, then rinse with cold water and drain.
  • Combine cooked pasta with chicken, tomatoes, scallions, olives, and cilantro in a large bowl.
  • Mix dressing, sour cream, taco seasoning, and green chiles until smooth, then pour over the salad and toss.
  • Sprinkle with cheese if desired, cover, and chill before serving.

Notes

For extra flavor, add a squeeze of lime or chopped avocado before serving.
Keyword chicken, pasta, Taco