SOUTHWEST TACO PASTA SALAD

Southwest Taco Pasta Salad image

Provided by Barbara Kavorkian

Time 25m

Number Of Ingredients 17

1/2 (16 ounce) package rotini pasta
1-2 chicken breast cooked, cooled and cubed (about 1 1/2-2c)
1/4 c vegetable oil
1/3 c lime juice
1 Tbsp chili powder, or to taste
1 Tbsp chipolte powder
2 tsp cumin
1/2 tsp salt
2 clove garlic, minced
1 small can, (drained) or 1 1/2 cups whole kernel corn
1 (15 oz) can dark or light red kidney beans, drained and rinsed
1 diced green, red or combo bell pepper
1/2 red onions. finely chopped
1/2 c fresh cilantro leaves roughly chopped
1/2 (14.5oz) can of diced tomatoes, drained well
1 small 4 oz can of black olives, drained
1 c shredded cheddar cheese or monterey jack

Steps:

1. In a large bowl, whisk together oil, lime juice, chili powders, cumin, salt and garlic. Add chicken and place into the refrigerator to allow to sit while pasta cooks, cans are opened and veggies are chopped.
2. Cook pasta 8-10 min and drain well. Rinse under cool water to stop cooking process and leave in strainer to completely drain and cool while gathering ingredients.
3. To the bowl with the chicken, add pasta and toss to coat. Add in olives, corn, kidney beans, green bell pepper and 1/4c of the cilantro. Refrigerate or serve immediately. Add cheese and give a quick stir right before serving. Garnish with remaining 1/4c cilantro right before service. This is best making a day prior and tossing in the cheese and topping with the cilantro at the last minute.
4. Per 1 cup serving: Calories 292 Total Fat 11.46g Saturated Fat 2.8g Cholesterol 12mg Sodium 275.97mg Total Carbohydrate 30.34g Dietary Fiber 4.2g Sugars 4.24g Protein 15.52g