Taco Pasta Salad Is Fast, Flavorful, And Five-Star Worthy

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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.

Southern Living Chicken Taco Pasta Salad in bowls to serve
Photo:

Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel

Active Time:
15 mins
Total Time:
25 mins
Servings:
6 to 8
Southern Living Chicken Taco Pasta Salad Ingredients

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

  1. 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.

    Southern Living Chicken Taco Pasta Salad cooking the pasta and the corn

    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.

    Southern Living Chicken Taco Pasta Salad cutting the corn off of the cobs

    Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel

  2. Make sauce:

    Process poblano, mayonnaise, cilantro, scallions, lime juice, salt, paprika, cumin, and black pepper in a blender until smooth, about 1 minute.

    Southern Living Chicken Taco Pasta Salad adding the sauce ingredients to the blender

    Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel

  3. 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.

    Southern Living Chicken Taco Pasta Salad adding the sauce to the salad

    Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel

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