This Easy Chicken Fajita Pasta Salad is a fun twist on traditional fajitas! It combines tender chicken, colorful veggies, and pasta, all tossed in a tasty dressing that makes every bite burst with flavor.
You know what’s great? It’s like having your favorite fajitas and pasta in one bowl! I like to serve it cold, perfect for a picnic or a quick weeknight meal. It’s simple and oh-so-satisfying!
Key Ingredients & Substitutions
Chicken: For best results, use cooked rotisserie chicken to save time. You can also use leftover grilled chicken or even shredded turkey. If you’re looking for a vegetarian option, replace chicken with extra black beans or a firm tofu for protein.
Pasta: Bow-tie pasta gives a fun shape, but you can substitute with any pasta you like—penne, fusilli, or even gluten-free pasta work well. Just make sure it’s cooked until al dente!
Beans: Black beans are packed with protein and fiber. If you’re not a fan, chickpeas or kidney beans can be good alternatives. Just rinse and drain them before adding.
Corn: Fresh corn adds sweetness, but canned or frozen corn is a great substitute if fresh isn’t available. Just make sure it’s thawed if frozen!
Dressing: Feel free to adjust the spices in the dressing to your liking. If you prefer a little kick, add more chili powder or a dash of hot sauce. You can also swap lime juice with lemon juice if that’s what you have on hand.
How Do I Cook Pasta Perfectly for a Pasta Salad?
Cooking pasta may seem simple, but getting the right texture for a pasta salad is key. Follow these tips for great results:
- Always use plenty of salted water for boiling. A good rule is about 1-2 tablespoons of salt per gallon of water.
- Look at the package instructions for cooking times. Start testing the pasta about a minute before the recommended time; it should be tender but still firm when you bite into it (al dente).
- Once done, drain the pasta well and rinse under cold water to stop cooking. This keeps it from getting mushy.
- Let it cool completely before mixing it with other ingredients to prevent wilting greens or other veggies.
With these tips, your pasta will be perfectly cooked and ready to soak up all those delicious flavors!
Easy Chicken Fajita Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 3 cups cooked and shredded chicken breast
- 8 oz bow-tie (farfalle) pasta, cooked and drained
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup diced tomatoes or pico de gallo
- 1 cup shredded cheddar cheese
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped fresh cilantro
- 1/2 cup crushed tortilla chips (optional, for crunch)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe will take you about 15 minutes for preparation and cooking the pasta, plus an additional 30 minutes in the refrigerator to let the flavors meld. In total, you’re looking at around 45 minutes from start to finish!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by boiling water in a large pot. Once boiling, add a good pinch of salt and the bow-tie pasta. Cook according to package instructions until al dente. When done, drain the pasta in a colander and rinse it under cold water to stop cooking and cool it down. Set it aside to drain completely.
2. Mixing the Salad:
In a large mixing bowl, combine the cooked shredded chicken, cooled pasta, black beans, corn, diced tomatoes, shredded cheddar cheese, chopped red bell pepper, chopped green bell pepper, and the fresh cilantro. Give it a good stir to mix everything together.
3. Preparing the Dressing:
In a smaller bowl, whisk together the olive oil, lime juice, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper until everything is well combined and smooth.
4. Combining Everything:
Pour the dressing over the pasta salad mixture and toss well to make sure all the ingredients are evenly coated with the dressing.
5. Adding Some Crunch:
If you like a bit of crunch, gently fold in the crushed tortilla chips right before serving. This adds a delicious texture to the salad!
6. Chilling and Serving:
Cover the salad and refrigerate it for at least 30 minutes. This helps the flavors merge beautifully. When you’re ready to serve, enjoy it chilled or at room temperature.
This flavorful salad combines the vibrant tastes of fajitas with the heartiness of pasta, making it a perfect dish for potlucks, picnics, or casual dinners! Enjoy your meal!
FAQ for Easy Chicken Fajita Pasta Salad
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken you have on hand is perfect for this dish. Just shred it and mix it in—it’s a great way to use up leftovers!
How Can I Make This Pasta Salad Vegetarian?
To make this salad vegetarian, simply omit the chicken and add more beans or a plant-based protein like tofu. You can also include more veggies like diced avocado or additional bell peppers for extra flavor and texture!
Can I Prepare This Salad in Advance?
Yes, this salad can be made ahead of time! It’s even better after sitting in the fridge for a few hours or overnight as the flavors meld. Just be sure to add the crushed tortilla chips right before serving to keep them crunchy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs the dressing, you can add a bit more olive oil or lime juice before eating to refresh the flavors!
