Fajita Pasta Salad is one of the best summer recipes. This dish has a lot of variations to come up with and is fun to experiment with. Not only is it delicious, but can also be healthy. It’s perfect for your next barbecue, picnic, or just because. The choice is yours, but as we’ve said, you’ll never regret trying this.
3 tbsp water
3 tbsp olive oil
1 tbsp chili powder
1 tsp paprika
1 tsp cumin
2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/4 tsp hot pepper flakes
1 lb pound steak or chicken or protein of choice
for the pasta:
2 bell pepper, any color you prefer, diced
1/4 red onion, sliced or diced if prefer not to see for picky eaters
8 oz pasta of choice
Salt and pepper to taste
for the dressing:
1/3 cup olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano (Mexican)
juice of 1 lime
For the marinade:
In a container, 3 tbsp combine water and 3 tbsp oil. Add, 1 tbsp chili powder, 1 tsp paprika, 1 tsp cumin, 2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/4 tsp hot pepper flakes. Mix well until well incorporated.
Soak the meat in the marinade. Refrigerate for a few hours. (Reserve some of the marinade for the pasta)
For the veggies:
Meanwhile, chop up the bell peppers and red onion. Grease with some olive oil and season with salt and pepper to taste. Place on a casserole
For the dressing:
Combine 1/3 cup olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp oregano (Mexican), and a juice of one lime in a container. Set aside.
Prepare grill and start to cook the meat in direct heat for 10 minutes or more. Flip as needed. Add more marinade for more flavor.
Remove the heat from direct heat. On the other hand, place the casserole with veggies on direct heat. Stir and let it cook.
Pour the dressing on the pasta. Mix thoroughly to even the dressing.
Take the meat from direct heat and chop in smaller bite sizes.
Add the meat and pasta in the casserole. Pour the remaining marinade and stir until the marinade is well mixed.
Serve while still hot. Enjoy!
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