With this recipe, I wanted to mix the flavor of one of the favorite Mexican dishes; tacos al pastor, with one of the favorite pastas in homes across the country; a delicious elbow pasta, in the form of a fresh salad. To achieve the flavor but also to make it a light recipe, I used the traditional marinade for pastor meat to marinate chicken breasts and to complement the elements we would find accompanying these tacos, I added tomatoes, pineapple, onion, and lemon. The result pleased both me and my family since the elbow pasta allowed for the sensation of the tortilla as the accompanying carbohydrate. I hope you enjoy it when you try it as well.