Chicken Fajita Pasta Salad
This Chicken Fajita Pasta Salad is a deliciously flavorful dish packed with sautéed bell peppers, poblano peppers, and red onions, mixed with tender shredded chicken and pasta. Tossed in a zesty cilantro lime dressing, it's perfect for meal prep, a quick lunch, or as a side for summer gatherings.
Ingredients
- 8 ounces pasta fusilli or penne
- 1-2 Tablespoons olive oil
- 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
- 3 Tablespoons taco seasoning
- 1 cup cherry tomatoes quartered
- 2 cups shredded or chopped rotisserie chicken
- ¼ cup chopped fresh cilantro
- 1 batch cilantro lime dressing
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the bell peppers, poblano pepper, and onion. Sauté for 7-10 minutes until tender and slightly caramelized.
- Add taco seasoning and stir to coat the veggies well. Remove from heat and let cool.
- While the veggies are cooling, prepare the cilantro lime dressing and set aside.
- In a large mixing bowl, combine the cooked pasta, fajita veggies, cherry tomatoes, and shredded chicken.
- Pour the dressing over the mixture and toss everything to combine.
- Taste and adjust the seasoning with salt and pepper if needed. Garnish with chopped fresh cilantro.
- Serve immediately or refrigerate for later use.