Mexican Tossed Pasta Salad Recipe

Name: Mexican Tossed Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. water; 1 c. orzo pasta; 2 Tbsp. olive oil; 1/2 c. sweet red pepper; 1/2 c. green onions; 1/2 c. sliced olives; 2 c. shredded Cheddar cheese; 2 tsp. chicken bouillon; 1 clove garlic, minced; 12 oz. boneless chicken breast, cut into bite size pieces; 1 (4 oz.) can chopped green chilies

Servings: persons

3 c. water
1 c. orzo pasta
2 Tbsp. olive oil
1/2 c. sweet red pepper
1/2 c. green onions
1/2 c. sliced olives
2 c. shredded Cheddar cheese
2 tsp. chicken bouillon
1 clove garlic, minced
12 oz. boneless chicken breast, cut into bite size pieces
1 (4 oz.) can chopped green chilies

1
Bring water and bouillon granules to boil.
2
Stir in pasta and cook 5 minutes or until tender.
3
Drain and set aside.
4
Saute garlic in oil 1 minute; add chicken and saute 3 to 4 minutes or until chicken is barely cooked.
5
Stir in red pepper, green onions, olives and chilies.
6
Cook until peppers are crisp but tender. Remove from heat; toss with pasta and Cheddar cheese.
7
Serve with salsa.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 c. water, 1 c. orzo pasta, 2 Tbsp. olive oil, 1/2 c. sweet red pepper, and more.

Yes, Mexican Tossed Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Tossed Pasta Salad

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