Chicken Fajita Pasta Salad


Chicken Fajita Pasta Salad

A Pasta Salad with delicious flavors and ingredients that we love in chicken fajitas.
Course Main Course, Salad, Side Dish
Cuisine American, Mexican
Author Catherine’s Plates


  • skillet & spatula
  • cutting board & sharp knife
  • large bowl
  • large pot


  • 8 oz uncooked mini farfalle pasta (or other favorite pasta)
  • 1/2 TBS salt to salt pasta water
  • 1 medium yellow onion, sliced thin
  • 1 medium green bell pepper, cut into bite size pieces
  • 1 medium red, yellow, or orange bell pepper, sliced thin
  • 1/8 tsp each salt & pepper to season peppers & onions
  • 1 (11 oz) can mexi-corn or southwestern corn (or regular corn) drained
  • 1/2 cup pace picante sauce or other salsa
  • 2 cups cooked chicken chopped (rotisserie, canned, baked, or boiled)
  • 1/2 cup shredded cheddar or mexican blend cheese
  • 2 cups Nacho Cheese flavored Doritos, crushed


  • 1/4 cup lime juice
  • 1/2 cup olive or avocado oil
  • 1 TBS ground cumin
  • 2 tsp chili powder
  • 1/4 cup fresh cilantro or parsley, chopped finely


  • Bring a large pot of water to a boil. Stir in salt & uncooked pasta. Cook per directions on back of package until done. Drain, run under cool water, and set aside.
  • In a skillet over medium high heat, add oil & allow to sizzle. Add in onions, bell peppers, salt & black pepper. Cook until softened and has a little char on them. Add cooked chicken to heat through. Turn off heat.
  • In a large bowl add cooked & drained pasta, softened peppers, onions, & chicken, corn, salsa, and shredded cheese. Mix well to combine.
  • In a large measuring cup whisk together lime juice, olive oil, cumin, chili powder, and cilantro. Pour into pasta salad. Add in crushed Doritos. Stir everything to combine. Serve & enjoy.

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