Description
A vibrant fusion of Mexican and Italian flavors, this taco pasta salad combines al dente whole wheat pasta with shredded chicken, fresh salsa, diced red onion, avocado, cheddar cheese, and cilantro. Tossed in zesty lime and olive oil, it’s a satisfying, make-ahead meal perfect for lunch or dinner.
Ingredients
12 oz whole wheat pasta (penne or rigatoni)
2 cups shredded cooked chicken (or grilled tofu/black beans as substitutes)
1 cup fresh salsa (store-bought or homemade)
1/2 medium diced red onion
1/4 cup chopped fresh cilantro
1 medium avocado, cubed
1/2 cup shredded cheddar cheese (vegan cheese optional)
2 tablespoons lime juice (optional)
2 tablespoons olive oil
Instructions
Boil a pot of salted water and cook pasta according to package instructions until al dente. Drain and set aside.
Shred the cooked chicken into bite-sized pieces in a large bowl.
Add drained pasta, salsa, diced red onion, and chopped cilantro to the bowl with shredded chicken.
Gently fold in cubed avocado before serving.
Toss salad with olive oil just before plating for a cohesive texture.
Sprinkle shredded cheddar cheese on top. Serve chilled or at room temperature, garnished with additional lime juice if desired.
Notes
Use cooked rotisserie chicken for a time-saving option
Substitute red onion with diced bell pepper for a milder flavor
Add tortilla chips or corn tortillas when serving for crunch
To prevent avocado browning, add a squeeze of lime juice immediately before adding
Leftovers can be stored in an airtight container for 2 days (keep avocado separate for freshness)
- Prep Time: 20
- Cook Time: 20
- Category: Lunch
- Method: Combination
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg