Description
A vibrant and zesty Chicken Fajita Pasta Salad filled with tender pasta, sautéed bell peppers and onions, juicy cherries, and shredded chicken, all tied together by a bright cilantro lime dressing. Perfect for a refreshing meal.
Ingredients
8 oz (225g) whole wheat or zucchini pasta (spaghetti, penne, or bowtie)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
1 lb (450g) cooked and shredded chicken (rotisserie, boiled, or grilled)
2 cups cherry tomatoes, halved
1/4 cup olive oil
1 tbsp lime juice
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
2 tbsp chopped fresh cilantro
2 cloves garlic, minced
salt and pepper to taste
4 tbsp plain Greek yogurt (or vegan alternative)
julienne zucchini (optional)
fresh coriander or avocado for garnish
Instructions
Cook pasta according to package instructions, then drain and let cool.
While the pasta cooks, heat olive oil in a skillet over medium heat.
Add sliced onions and bell peppers to the pan; sauté for 3–4 minutes or until softened and slightly charred. Add garlic and spices (cumin, smoked paprika, oregano, salt, and pepper); cook for another minute.
Stir in cooked pasta, cherry tomatoes, and chicken. Mix well to coat the pasta in the seasonings and vegetables.
In a small bowl, whisk together lime juice, cilantro, and Greek yogurt to make the dressing. Pour the dressing over the pasta mixture and gently stir to combine.
Allow to cool slightly or refrigerate for at least 30 minutes to let the flavors meld.
Serve chilled or at room temperature, garnished with fresh coriander or avocado slices.
Notes
For added texture, julienne zucchini before mixing in.
Use leftover cooked chicken to save time.
Make it vegan by using a meat substitute like tofu or chickpeas instead of chicken.
Store leftover salad in an airtight container in the fridge for 2–3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg