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Chicken Taco Pasta Salad
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Description
This is a great to take to a potluck or anytime. It takes practically no time at all to prepare, either.
Ingredients
- 1 pound Campanelle Pasta
- 1 whole Green Bell Pepper, Diced
- 1 whole Red Bell Pepper, Diced
- ¾ whole Sweet Onion, Minced
- 2 cloves Garlic, Pressed
- 2 cups Frozen Sweet Corn
- 1 can (15 Oz. Can) Black Beans, Drained And Rinsed
- 1 can (15 Oz. Can) Kidney Beans, Drained And Rinsed
- 3 whole Cooked, Grilled Chicken Breasts, Cut Into Bite Size Pieces
- Kosher Salt To Taste
- Fresh Ground Pepper, to taste
- ½ bunches Fresh Cilantro
- _____
- FOR THE DRESSING:
- ⅓ cups White Wine Vinegar
- ⅓ cups Extra Virgin Olive Oil
- 2 Tablespoons Light Mayonnaise
- 1 whole Lime, Zest And Juice
- 1 Tablespoon Chili Powder
- 1 Tablespoon Cumin
- 1 envelope Splenda Or Other Zero Calorie Sweetener
- 1 cup Pineapple Peach Salsa
- ¼ whole Sweet Onion
Preparation
Cook pasta according to package directions. Prepare vegetables while pasta cooking. Combine vegetables, beans, and chicken in a large bowl, set aside.
In a blender puree dressing ingredients. Set aside.
When pasta is done, drain and rinse with cold water to stop cooking process and cool. Add to the veggie/chicken mix in the large bowl. Top with dressing, kosher salt, pepper, cilantro, and mix well until all is coated. Serve with optional toppings such as grated cheddar cheese, avocado, diced tomatoes, olives, sour cream, salsa, more fresh cilantro, etc.
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