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A bowl of creamy pasta salad with rotini, cherry tomatoes, red onions, bell peppers, and cilantro, garnished with a lime slice. An avocado and a baking dish of the pasta salad are in the background.
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Chicken Taco Pasta Salad

This simple taco pasta salad features chicken instead of ground beef. The creamy avocado dressing is so good!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
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.
  • While the pasta is cooking, slice, cube, or shred the cooked chicken, halve tomatoes, and chop the 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.
  • 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.
  • Serve immediately or cover and chill until ready to eat. Enjoy within 3 days.
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