High Protein Chicken Fajita Pasta Salad is a Tex-Mex pasta salad made with rotini, chicken breast, bell peppers, red onion, black beans, corn, cherry tomatoes, cilantro, and a creamy lime dressing.
This one is built for days when you want something filling that still feels fresh. You’ve got tender pasta, seasoned chicken, crunchy peppers, sweet corn, and a creamy dressing made with Greek yogurt, light mayonnaise, lime juice, fajita seasoning, garlic powder, and chili powder.
Serve it cold for lunch, make it ahead for the week, or bring it to a cookout when you want something more filling than a plain side salad. It also works as a main dish because each serving has a solid amount of protein from the chicken, Greek yogurt, and black beans.
You’ll need common kitchen tools for this recipe, including a large pot, colander, large skillet, mixing bowls, and a whisk. Measuring cups and measuring spoons help keep the dressing balanced.
Why You’ll Love This High Protein Chicken Fajita Pasta Salad
It Works as a Main Dish
This pasta salad has chicken, black beans, Greek yogurt, and pasta, so it’s filling enough for lunch or dinner.
It Has Tex-Mex Ingredients
Bell peppers, red onion, corn, cilantro, lime juice, chili powder, and fajita seasoning give this salad a fajita-style taste without making it heavy.
It’s Good for Meal Prep
This salad chills before serving, so it’s a nice option to make ahead. Store it in the refrigerator and stir before serving.
It Has a Creamy Lime Dressing
Greek yogurt, light mayonnaise, lime juice, olive oil, and seasonings make the dressing creamy with a little tang.
It’s Great for Cookouts
This is a cold pasta salad that works well for summer dinners, potlucks, and casual meals.
Ingredient Substitutions
Rotini Pasta
Penne, bowtie pasta, or fusilli can be used instead of rotini.
Chicken Breast
Cooked rotisserie chicken breast can be used if you want to save time.
Red Bell Pepper
Orange or green bell pepper can be used in place of red bell pepper.
Yellow Bell Pepper
Orange bell pepper works well if you don’t have yellow bell pepper.
Red Onion
White onion or green onions can be used instead of red onion.
Black Beans
Pinto beans can be used in place of black beans.
Corn
Canned corn can be used instead of frozen corn. Drain it well before adding it.
Cherry Tomatoes
Grape tomatoes can be used instead of cherry tomatoes.
Greek Yogurt
Plain regular yogurt can be used, but the dressing may be thinner.
Light Mayonnaise
Regular mayonnaise can be used if that’s what you have on hand.
Fresh Lime Juice
Bottled lime juice can work, but fresh lime juice gives the dressing a cleaner taste.
Cilantro
Fresh parsley can be used if you don’t like cilantro.
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High Protein Chicken Fajita Pasta Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 12 ounces rotini pasta
- 1 pound boneless skinless chicken breast cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 tablespoon fajita seasoning
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- ½ red onion thinly sliced
- 1 cup black beans rinsed and well drained
- 1 cup corn thawed if frozen
- ½ cup cherry tomatoes halved
- ¼ cup fresh chopped cilantro
Creamy Lime Dressing:
- ½ cup plain nonfat greek yogurt
- ¼ cup light Mayonnaise
- 2 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon fajita seasoning
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Fill a large pot with salted water. Bring the water to a boil.
- Add the rotini pasta.
- Cook the pasta according to the package directions until tender.
- Drain the pasta in a colander. Rinse the pasta under cold water until cooled. Drain the pasta well.
- In a large skillet, heat 1 tablespoon olive oil over medium heat.
- Add the chicken and 1 tablespoon fajita seasoning.
- Cook the chicken for 6 to 8 minutes, stirring often, until cooked through.
- Transfer the chicken to a plate. Let the chicken cool.
- Add the red bell pepper, yellow bell pepper, and red onion to the same skillet.
- Cook for 3 to 4 minutes, stirring often, until slightly softened but still crisp. Let the vegetables cool.
- In a large mixing bowl, add the cooled pasta, chicken, bell peppers, red onion, black beans, corn, cherry tomatoes, and cilantro.
- In a small mixing bowl, add the Greek yogurt, light mayonnaise, lime juice, olive oil, fajita seasoning, garlic powder, chili powder, salt, and black pepper.
- Using a wire whisk, mix the dressing until smooth.
- Pour the dressing over the pasta mixture. Toss until everything is evenly coated.
- Cover the bowl. Refrigerate for at least 30 minutes.
- Stir before serving.
Notes
Tips and Tricks
Cool the chicken before mixing – Warm chicken can loosen the dressing and soften the vegetables. Stir before serving – The dressing can settle while the salad chills. Stirring helps coat the pasta again. Taste after chilling – Cold pasta can soften the taste of seasoning. Add a small pinch of salt or a squeeze of lime if needed.Storing
Store in the Refrigerator – Place the pasta salad in an airtight container and refrigerate for up to 3 days. Stir Before Serving – Stir the pasta salad before serving to coat the ingredients with the dressing again.Nutrition
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