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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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With Southwestern-style dressing, corn, peppers and fresh cilantro, this is an addicting, refreshing, chicken meal. This cold Santa Fe Pasta chicken salad, is one of my favorites on a long list of pasta side dishes. (Excellent with leftover turkey too.) Ingredients:
1 (16 ounce) package rotini pasta |
4 1/2 quarts water |
1/2 cup grated parmesan cheese |
1/2 cup cooked corn kernel |
1/3 cup chopped cilantro, leaves-no stems |
1/4 cup chopped green onion |
2 tablespoons diced red bell peppers |
2 tablespoons diced green bell peppers |
1 whole chicken breast, cooked and diced (prepare chicken in your favorite manner i use a pressure cooker. cooking a whole chicken) |
1 1/4 cups v8 vegetable juice |
1 1/2 tablespoons olive oil |
1 tablespoon red wine vinegar |
1 1/2 teaspoons chili powder |
3/4 teaspoon paprika |
1/2 teaspoon table salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Prepare the pasta by bringing water to a rolling boil in a large saucepan.
2. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes.
3. Pasta should be al dente, or mostly tender but with a slight toughness in the middle.
4. Whisk all of the dressing ingredients together in a small bowl.
5. Cover and chill the dressing until you're ready to use it.
6. When pasta is done, pour it into a large bowl.
7. Add the dressing and toss.
8. Add the remaining ingredients to the pasta, and toss until combined.
9. Cover and chill for several hours before serving.
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