Taco pasta salad
Try this mouthwatering Taco Pasta Salad recipe for a flavorful twist on a classic favorite. Perfect blend of Mexican-inspired spices in every bite!
Ingredients:
- 340g whole-wheat penne
- 2 cups shredded rotisserie chicken
- 1 pint grape tomatoes, halved
- 2 avocados, chopped
- 1 cup shredded sharp Cheddar cheese
- 1 cup thinly sliced red onion
- ¼ cup chopped fresh cilantro, plus more for garnish
- ⅓ cup salsa
- ¼ cup mayonnaise
- ¼ cup reduced-fat sour cream
- 2 tablespoons lime juice
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
Instructions:
- Prepare the pasta as instructed on the package. After cooking, drain and rinse the pasta with cold water. Place the pasta in a large bowl and mix in the chicken, tomatoes, avocados, cheese, onion, and cilantro.
- In a separate small bowl, combine salsa, mayonnaise, sour cream, lime juice, salt, pepper, cumin, and chili powder. Pour this mixture over the pasta and mix well. Cover the bowl and refrigerate for 30 minutes to 1 day (if storing for longer than 30 minutes, add avocados and cilantro just before serving). Before serving, sprinkle with extra cilantro as a garnish.
Summary:
- Calories: 3621 kcal
- Fat: 209 g
- Protein: 148 g
- Carbs: 325 g
- Potassium: 5397 mg
- Magnesium: 718 mg