Description
A delicious and colorful Chicken Fajita Bow-Tie Pasta Salad that combines tender chicken, fresh vegetables, and a creamy dressing for a perfect meal.
Ingredients
Scale
- 8 ounces bow-tie pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup ranch dressing
- Juice of 1 lime
Instructions
- Cook the bow-tie pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.
- In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine the cooked pasta, chicken, bell peppers, cherry tomatoes, corn, red onion, and cilantro.
- In a small bowl, whisk together the ranch dressing and lime juice. Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the salad.
- You can also substitute the ranch dressing with a zesty vinaigrette for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg