Chicken Taco Pasta Salad

photo by:kraft

Pasta salad gets a Tex-Mex chicken taco twist and shows that the best of both worlds is possible with a better-for-you mix of ingredients.

time

prep:

25 min

total:

25 min

servings

total:

6 servings

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a cook

posted:1/14/2010

This was super easy to make and tasted great. I could do with less sodium though!

a cook

posted:8/25/2009

Awesome! I made it using light sour cream and half a packet of taco seasoning as suggested, and topped it with shredded taco cheese. Delicious and my kids loved it! It was better the next day as leftovers too!

lindsiue07

posted:12/30/2008

This recipe didn't go over very well at my family dinner. I wish that I would have made it without the chicken, and I wish that I would have served it warm instead. Also, it was a little dry. I did reduce the taco mix to half a package, and that was a sufficient amount of flavor.

caren5253

posted:8/5/2008

i would not use the whole package of taco mix to strong.

a cook

posted:3/21/2008

Excellent, I made without the chicken as a side dish and it was excellent.

patti774

posted:3/9/2008

Easy, great way to use leftover chicken!

a cook

posted:10/4/2007

We LOVED this. Very easy and quick to make and very good to eat.

american3bulldog

posted:8/9/2007

I made this for a family bbq and it didn't go over very well. I didn't think the flavors blended well together. Out of 12 of us, only 1 person really enjoyed this recipe.

junemosier

posted:4/26/2007

I took a double batch of this dish to work for a 'pig out'. My co-workers loved it! I went back at the end of the day and there was none left. Some liked it better warmed up and some enjoyed it cold. It does have a kick to it. I like a little spice so I used half mild and half medium salsa. That did cut the heat. I will make this dish again.

trixie141

posted:3/8/2007

i was thankful that i didn't get the HOT taco mix because this does heat up. my salsa was medium and this was spicier than i anticipated - but yummy! i'm adding corn next time.