Love fajitas? Imagine it served with pasta instead of rice or tortillas and you have fajita pasta salad!
Disclosure: I received complimentary Pomora olive oil to use as I pleased. All thoughts an opinions are my own.
I am part of a cookbook club (yes it’s the best thing ever) and we recently discussed what defines a “simple” recipe. According to a poll done by one of the big name food magazines (I forget which,), people consider a recipe with 12 ingredients to be special occasion only. Which led to the question, what do you consider an ingredient? Are spices, seasonings, and cooking oil ingredients? Many would not say that basics are ingredients, but if so this recipe would have 21 and evidently would never be made by anyone.
Furthermore, I have had friends tell me they will only make recipes from my blog if they are 5 ingredients or less. While I have some short ingredient list recipes, often they are semi-homemade, using some pre-made components or boxed mixes. Not to say there is anything wrong with that. None of us have the time to cook everything from scratch, but it’s often cheaper and fresher to make your own.
As for this particular recipe, you can buy pre-made fajita seasoning and chimichurri sauce which would narrow the list to 8: seasoning, sauce, bell peppers (yes there are 4 of them), red onion, pasta, chicken, lime, and olive oil. But it’s so easy to make your own fajita seasoning from spices you already have in your arsenal (you can also make your own taco seasoning).
And if you have a blender or food processor you really should try making your own chimichurri (and pesto) because it comes together in a snap. I’ve tasted pre-made versus fresh and you will not believe how much fresher and flavorful homemade is! You may never go back and I will not apologize for converting you. Heck your taste buds will thank me.
Still not convinced and want a more traditional pasta salad? Try my Easy Italian Pasta Salad, customizable based on your preferences.
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Three years ago: Weekly Meal Plan #22
Four years ago: Glazed Lemon Poppy Seed Bread
Five years ago: Almond-Poppy Seed Pound Cake with Lemon Neufchâtel
Six years ago: Birthday Cake S’mores Cookies
Seven years ago: Corn Chowder with Zucchini and Orzo
- 2 tsp chili powder
- 1 tsp sugar
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 cup packed fresh Italian parsley
- 1/4 cup packed fresh cilantro
- 1/4 cup olive oil (I used Pomora al peperoncino for an extra kick)
- 2-1/2 Tbsp red wine vinegar
- 1 garlic clove, peeled
- 1/2 tsp dried crushed red pepper
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 1 each red, orange, yellow and green bell pepper, chopped
- 1 red onion, chopped
- 1 Tbsp olive oil (Pomora al peperoncino again)
- 1 lb. cooked pasta
- 2 cups shredded chicken (I used a Rotisserie chicken)
- 1 lime, juiced
- Preheat oven to 425 degrees. Line a sheet pan with parchment paper or foil and lightly coat with nonstick spray, set aside.
- In a small bowl, stir together chili powder, sugar, salt, paprika, onion powder, garlic powder, and cumin. Set aside
- For the chimichurri sauce, puree all ingredients in processor. Transfer to a large bowl, cover, and let stand at room temperature.
- In another large bowl, combine the bell peppers and onion. Add olive oil and toss to coat. Add 1/2 of the seasoning and toss until evenly distributed.
- Spread evenly on the prepared baking sheet and roast for 10 minutes, rotate, and roast another 10 minutes.
- While the peppers cook, boil pasta according to package instructions for al dente. Drain.
- Add chicken to bowl with chimichurri, along with remaining seasoning, and lime juice, and stir to coat. Add in drained pasta and the cooked peppers and onions, and stir until evenly distributed. Cover and refrigerate until ready to serve (optional fresh cilantro garnish).
Source: The Spiffy Cookie original
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