Fiesta Chicken Pasta Salad

Bell peppers, cherry tomatoes and green onions add color and nutrition to this creamy pasta salad.


4 servings


1 package Betty Crocker® Suddenly Salad® classic pasta salad mix
1/3 cup sour cream
3 tablespoons water
1/2 teaspoon chili powder
1 cup cherry tomato halves
1/2 cup julienne strips green bell pepper
2 green onions, chopped
1 cup cubed cooked chicken or roast beef
tortilla chips
1/2 cup shredded Cheddar cheese (2 ounces)
Old El Paso® salsa (any variety)


Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.

Drain pasta; rinse in cold water. Shake to drain.

Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper and onion. Stir in chicken.

Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad.

Estimated Time

Preparation Time: 10 minutes
Total Time: 25 minutes

Additional Information

No leftover cooked chicken on hand? You can buy frozen chopped cooked chicken, canned chunk chicken or thick slices of cooked chicken from the deli and cut into cubes.

Like it hot? Go ahead and increase the chili powder used in the salad dressing. You can also add a few drops of red pepper sauce to increase the heat.

Nutritional Information

Amount per serving: Calories 340 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 5 g); Cholesterol 50 mg; Sodium 1090 mg; Total Carbohydrate 45 g (Dietary Fiber 3 g); Protein 23 g; Exchanges: 2 1/2 Starch; 2 Vegetable; 2 Lean Meat

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