by Shauna Kime | May 29, 2021

Shake up Taco Tuesday with this cool and zesty pasta salad 

 Backyard grilling season is officially upon us (if you don’t grill all through the winter!) and this delicious taco grilled chicken served on top of cool and creamy Mexican pasta salad with avocado is a great way to kick off the season for backyard eating.  

 Serves 4-6

What You Need:  

Taco Grilled Chicken:  

2 boneless, skinless chicken breasts  

½ cup plain yogurt 

1-2 tbsp lime juice  

2 tbsp taco seasoning  

Combine yogurt, lime juice and taco seasoning, Marinate chicken breasts in mixture for 30min – 2hrs.  

Grill on the bbq until cooked through  

Mexican Pasta Salad: 

Pasta – Macaroni or fusili are good for a salad 

corn (frozen, canned, or cut from cob 1 – 1.5 cups) 

black beans, canned, drained and rinsed  

tomato, cherry or roma, diced  

bell pepper, diced 

red onion, diced  

green onion, sliced  

avocado 

cucumber, diced 

cilantro  

cheese, grated  

lettuce, shredded 

Lime Vinaigrette Dressing 

zest and juice of 2 limes 

1/3 cup olive oil 

2 tsp honey (or white sugar) or to taste 

1.5 tbsp apple cider vinegar 

1/2 tsp cumin 

1/4-1/2 tsp paprika 

1/4-1/2 tsp chilli powder 

1/4-1/2 tsp garlic powder 

Place all ingredients in a mason jar and then shake to combine 

How to Prepare Mexican Pasta Salad  

Cook pasta as directed, let cool.  

Dice all veggies and place in large bowl except for cucumber, avocado and cilantro.  

Add black beans to bowl.   

Mix in cooled pasta.  

Make vinaigrette to taste, mix through pasta salad.  

Put lettuce on a serving plate and add pasta salad.  

Top with cucumbers, avocado, cilantro, grated cheese and sliced chicken.  

Nutritional Information 

Based on 6 servings

654.6 Calories 

73 Carbohydrates 

34.6 g Protein 

255.5 g Fat. 

8.5 g Fibre 

We hope you enjoy this Mexican pasta salad recipe! Looking for more great grilling recipes? Try these:  

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