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Chicken fajita pasta salad in a large bowl.
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5 from 5 votes

Chicken Fajita Pasta Salad

This chicken fajita pasta salad is packed with flavorful sautéed veggies, fresh tomatoes and shredded chicken all tossed in a cilantro lime dressing. Perfect for meal prep or as a side for summer parties.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: Mexican
Keyword: Chicken Fajita Pasta Salad
Servings: 6



  • 8 ounces pasta fusilli or penne
  • 1-2 Tablespoon olive oil
  • 1 red bell pepper sliced and cut in half
  • 1 yellow bell pepper sliced and cut in half
  • 1 poblano pepper sliced and cut in half
  • ½ red onion thinly sliced and cut in half
  • 3 Tablespoons taco seasoning
  • 1 cup cherry tomatoes quartered
  • 2 cups shredded or chopped rotisserie chicken
  • ¼ cup chopped fresh cilantro
  • 1 batch cilantro lime dressing
  • Salt and pepper to taste


  • Cook the pasta according to the package instructions. Drain and set aside.
    Penne pasta in a metal colander.
  • In a large skillet, heat the olive oil over medium-high heat. Add the bell peppers, poblano pepper, onion to a skillet. Saute, stirring occasionally, until they are tender and slightly caramelized, about 7-10 minutes.
    Fresh onion and yellow, red, and green bell peppers in a large white pot.
  • Add taco seasoning and stir until well combined and all the veggies are coated in the seasoning. Remove from the heat and let cool.
    Cooked and seasoned bell peppers and onions in a large white pot.
  • While veggies are cooling make dressing and set aside.
    A cilantro lime dressing in a blender.
  • In a large mixing bowl, combine the cooked pasta, fajita veggies, cherry tomatoes and shredded rotisserie chicken.
    Chicken fajita pasta salad ingredients in a large glass bowl. Noticeable ingredients are; chicken, cherry tomatoes, penne pasta, and cooked bell peppers.
  • Pour dressing over and toss everything together until well combined.
    Chicken fajita pasta salad that is about to be mixed with two wooden serving spoons in a large glass bowl.
  • Taste and adjust the seasoning with salt and pepper if needed and sprinkle chopped fresh cilantro on top. Serve the pasta salad immediately or refrigerate for later use.


Serving: 1/6 recipe | Calories: 256kcal | Carbohydrates: 33g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 334mg | Potassium: 252mg | Fiber: 2g | Sugar: 4g