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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I first prepared this pasta salad for a family picnic at a national park and everyone really enjoyed it. I'm sure Mother Nature helped make that meal so memorable, but I still find myself serving this often during the summer, writes Pam Guerin of Skowhegan, Maine. A zippy dressing lightly coats the tossed mixture of pasta, chicken, tomato and onion. Ingredients:
8 ounces uncooked bow tie pasta |
1 can (4 ounces) chopped green chilies, drained |
3 tablespoons lime juice |
3 tablespoons canola oil |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1/2 teaspoon sugar |
1/2 teaspoon hot pepper sauce |
2 cups cubed cooked chicken breast |
2 large tomatoes, chopped |
1/3 cup chopped red onion |
3 tablespoons minced fresh cilantro |
Directions:
1. Cook pasta according to package directions; rinse with cold water and drain. Cool completely. For dressing, combine the chilies, lime juice, oil, garlic, cumin, sugar and hot pepper sauce in a small bowl; stir well.
2. In a large bowl, combine the pasta, chicken, tomatoes, onion and cilantro. Add dressing and toss gently to coat. Cover and refrigerate overnight. Yield: 6 servings.
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