I have a confession to make… During the summer, I secretly try to make all our meals portable, just in case we get the notion to pack up dinner and go on a picnic. Does this happen all the time? Not as much as I’d like. Yet there are rare moments when we learn of an outdoor concert series in the park, or something of the sort, and decide to grab a picnic blanket and head out the door. I like to be prepared for these times. In my mind, if I’m prepared, they will happen more often!
Who doesn’t love a cool and creamy pasta salad during the spring and summer months? They are easy to make, easy to pack and throw in a cooler, and can last for days in the fridge.
I have an amazing to-go southern macaroni salad that my family gets excited about. Yet the rule when making pasta salad is that anything goes. If you want to throw in extra ingredients to clean out the fridge, go for it! If you want to add protein to make it a meal instead of a side dish, do it! If you want to amp up the flavor with zesty ingredients, perfect!
Today’s Cool Chicken Taco Pasta Salad recipe is a tantalizing example of the versatility of pasta salads. It’s bold and vivacious, made with chicken taco ingredients.
The dressing is a culmination of Catalina dressing, sour cream, Old El Paso Taco Seasoning and Old El Paso Chopped Green Chiles. This blend of tangy-sweet dressing and spicy Old El Paso ingredients is a perky delight to the palate.
The Cool Chicken Taco Pasta Salad itself combines chopped cooked chicken, a great way to use up leftovers by the way, fresh tomatoes, sliced black olives, scallions, cilantro, and shredded cheese. But again, you can add anything you might put on a taco.
You get all the appeal of classic chicken tacos, without the messy hands. Cool Chicken Taco Pasta Salad is an absolute winner this season. Make it ahead for parties, picnics, and neighborhood events. Then watch it quickly disappear!
Disclosure: This post is sponsored by Old El Paso. All opinions are my own. Share This Recipe With Friends!
