Chicken Pasta Salad In The Hidden Valley Of Good Eats Rsc Recipes

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SOUTHWEST CHICKEN PASTA SALAD RECIPE



Southwest Chicken Pasta Salad Recipe image

This Southwest Chicken Pasta Salad is quick, delicious, and full of amazing flavor. It's not too spicy, but has the most amazing flavor and seasoning to it.

Provided by Camille Beckstrand

Categories     Salad

Time 28m

Number Of Ingredients 17

16 ounces rotini pasta
1 pound boneless chicken breasts (cooked and cubed)
1 green bell pepper (diced)
1 red bell pepper (diced)
2 Roma tomatoes (diced)
4.25 ounces olives (sliced)
14 ounces corn (drained)
½ red onion (diced)
15 ounces black beans (rinsed and drained)
15 ounces pinto beans (rinsed and drained)
1 ounce taco seasoning mix
4 ounces Colby Jack Cheese (cubed)
1 ½ cups mayonnaise
½ cup sour cream
3 Tablespoons salsa
½ cup buttermilk
1 ounce fiesta Ranch dip seasoning

Steps:

  • Cook pasta according to directions on package.
  • While pasta is cooking, mix together (in a VERY large bowl) the cooked chicken, bell peppers, tomatoes, olives, corn, onion, black beans, pinto beans, and taco seasoning.
  • After pasta is finished cooking, mix it into the bowl with other ingredients (do not add cheese at this point because the hot pasta has a tendency to melt it, so wait to add the cheese until the pasta has completely cooled down).
  • In a separate bowl, mix together dressing ingredients and fold into pasta/vegetable mixture. Stir until all ingredients are coated with dressing.
  • Fold in cheese at this time and place in the fridge. I prefer to eat this after it has been in the fridge for at least 2-4 hours, but it tastes even better after staying in the fridge overnight.

Nutrition Facts : Calories 492 kcal, Carbohydrate 60 g, Protein 24 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 44 mg, Sodium 687 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving

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