Food and Recipes Dinner Taco Pasta Salad Is Fast, Flavorful, And Five-Star Worthy 5.0 (2) 2 Reviews We're going to say it—this taco pasta salad is so good! We start with well-seasoned, cooked chicken from a store-bought rotisserie chicken. The dressing, which is made in a flash in a blender, is bright and tangy and a fun green color from the pepper and herbs. Sweet pops of fresh corn and tomatoes brighten up the dish, and the chips on top add a lovely crunch and salt factor. Without the dressing, the ingredients in this salad could go into any direction, but the fresh cilantro, smoky cumin and paprika, and flavorful poblano in the dressing make it unmistakably "taco." Serve with a few wedges of lime for a burst of citrus. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Southern Living's editorial guidelines Published on July 15, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel Active Time: 15 mins Total Time: 25 mins Servings: 6 to 8 Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel Ingredients 1 1/2 tsp. kosher salt, plus more for salting water 8 oz. uncooked small rigatoni pasta (about 2 cups) 2 ears fresh corn, shucked 1 small poblano chile, stemmed, seeded, and chopped (about 1/2 cup) 1 cup mayonnaise 1/2 cup loosely packed cilantro leaves, plus more for garnish 1/3 cup chopped scallions (from 2 scallions) 2 Tbsp. fresh lime juice (from 1 lime) 1/2 tsp. smoked paprika 1/2 tsp. ground cumin 1/4 tsp. black pepper, plus more for serving 3 cups shredded rotisserie chicken 2 cups shredded iceberg lettuce (from 1 small head) 2 cups cherry tomatoes, halved Blue corn tortilla chips Directions Cook pasta and corn: Bring a large pot of salted water to a boil over high. Add pasta; cook according to package directions for al dente. Add corn ears during final 5 minutes of cooking. Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel Drain and rinse with cold water. Cut kernels from cobs, and set aside; discard cobs. Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel Make sauce: Process poblano, mayonnaise, cilantro, scallions, lime juice, salt, paprika, cumin, and black pepper in a blender until smooth, about 1 minute. Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel Combine pasta, sauce, and remaining ingredients: Place cooked pasta, corn kernels, chicken, lettuce, and tomatoes in a large bowl. Drizzle with poblano mixture. Sprinkle with additional black pepper; garnish with tortilla chips and additional cilantro. Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel Rate It Print