Description
A delightful dish that combines enchilada flavors with hearty pasta, packed with protein and fresh vegetables, and drizzled with a creamy dressing.
Ingredients
Scale
- 8 oz pasta
- 2 cups shredded chicken
- 1 cup diced bell pepper
- 1 cup corn
- 1 can black beans, drained and rinsed
- 1/2 cup diced red onion
- 1 cup halved cherry tomatoes
- 1/2 cup creamy dressing
- 2 tbsp taco seasoning
- 1 cup shredded cheese
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions, then drain and let cool.
- Combine the cooked pasta, shredded chicken, diced bell pepper, corn, black beans, diced red onion, and halved cherry tomatoes in a large bowl.
- Mix the creamy dressing with the taco seasoning in a small bowl.
- Pour the dressing over the pasta salad and toss to combine. Add salt and pepper to taste, then sprinkle with shredded cheese and garnish with cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Add more dressing if it looks dry before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg