SANTA FE PASTA SALAD

Santa Fe Pasta Salad image

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.)

Provided by amigamaria May

Categories Chicken Breast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

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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

Steps:

Prepare the pasta by bringing water to a rolling boil in a large saucepan.
Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes.
Pasta should be al dente, or mostly tender but with a slight toughness in the middle.
Whisk all of the dressing ingredients together in a small bowl.
Cover and chill the dressing until you're ready to use it.
When pasta is done, pour it into a large bowl.
Add the dressing and toss.
Add the remaining ingredients to the pasta, and toss until combined.
Cover and chill for several hours before serving.

Nutrition Facts : Calories 343.8, Fat 8.8, SaturatedFat 2.6, Cholesterol 28.7, Sodium 385.6, Carbohydrate 47.6, Fiber 2.8, Sugar 2.6, Protein 18.1

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