This chicken fajita pasta salad is absolutely brimming with flavor and ready in just 30 minutes! Packed with juicy chicken, colorful bell peppers, and tender pasta tossed in a tangy lime dressing, it's perfect for potlucks, picnics, or simply as a quick summer lunch.

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Is there anything better than a delicious bowl of pasta salad on a summer day? I think not, and this chicken fajita pasta salad is one of my family’s top favorites.

That’s because it has every single ingredient we love in fajitas but in pasta salad form. It also gets bonus nutritional points because it has absolutely no mayo at all.

I love to make it with leftover rotisserie chicken, but if you don’t have that on hand, you can easily air fry some chicken tenders with your favorite spices and use that instead.

The cilantro lime dressing takes this fajita pasta salad to the next level and makes it “saucy” without weighing it down like mayo or sour cream would do.

Why you’ll love this chicken fajita pasta salad

A definite crowd-pleaser that’s just perfect for lazy Sunday BBQs, potlucks and picnics.
It tastes amazing the next day, so you can prep it ahead.
It's super versatile—you can toss in whatever veggies you have lying around or swap the chicken for shrimp or tofu.

What you’ll need

Olive oil — A good quality extra virgin olive oil really makes the difference for the dressing.

Lime juice — Freshly squeezed is best, of course. Feel free to add more if you’d like the salad to me more zesty.

Garlic — Freshly crushed garlic is always best in dressings like this.

Fajita seasoning mix — You can use shop-bought for convenience; I opt for a mild mix to keep things family friendly but any spice level works.

Cilantro — If you're not a fan, try substituting it with fresh parsley.

Penne pasta — I like to use penne pasta in this fajita pasta salad, but you can also go for rotini, orecchiette, fusilli or farfalle.

Red onion — This has a mellow flavor, and I prefer it over regular onions in this recipe.

Peppers — For that bit of crunch! I like a mix of colors and a poblano pepper for that bit of a kick.

chicken fajita pasta salad with sweetcorn

Black beans — Make sure you rinse them well to remove any excess sodium.

Sweetcorn — Both canned and fresh sweetcorn work well here.

Rotisserie chicken — This pasta salad is the perfect way to use up any rotisserie chicken leftovers you may have in the fridge. You can either shred it or cut it into bite-size pieces.

These air-fried chicken bites are another great idea to use in this salad.

Pro tip

If making ahead, reserve about a quarter of the dressing to toss with the salad just before serving to prevent the pasta from absorbing all of it while it sits.

How to make chicken fajita pasta salad

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Cook the pasta according to package directions, drain, and rinse with cold water. While the pasta cooks, blend the dressing ingredients in a small blender.

chicken fajita pasta salad cooking steps

chicken fajita pasta salad making instructions

Sauté the onion and peppers in olive oil until slightly charred and tender-crisp. Add the fajita seasoning and cook for another minute.

In a large bowl, combine the pasta, sautéed vegetables, black beans, corn, and chicken. Pour the dressing over the mixture and toss well.

Sprinkle with fresh cilantro, toss again, and adjust seasoning if needed.

Substitutions and variations

Opt for a different protein like grilled shrimp, steak strips, or crispy tofu instead of chicken.
Add a dollop of Greek yogurt or mashed avocado to the dressing for a creamier texture.
Make it vegetarian by swapping the chicken for grilled portobello mushrooms.

Recipe tips and notes for the best fajita pasta salad

If you're not serving it right away, keep the cilantro separate and sprinkle it on just before eating to keep it fresh.
Toss in some crushed tortilla chips or toasted pepitas just before serving for a little bit of crunch.
Leftovers make an awesome lunch the next day — I sometimes toss in some fresh avocado to freshen it up.

Leftovers and storage

Keep the salad in an airtight container in the fridge for up to 3 days.
This pasta salad is best served cold, but if you prefer it warm, microwave in short bursts, stirring between each.
I don’t recommend freezing this Southwest pasta salad with chicken because it will become mushy when thawed.

More easy salad recipes

If you’ve tried this chicken fajita pasta salad recipe, please rate it and leave me a comment below! I’d love to hear how it turned out.

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