An edit on an old post. I have made some minor adjustments to this recipe (and also took a slightly better picture) so it seemed time to update this post! It is a great salad for a hot summer day. With the chicken and beans in it, it's hearty enough for a main dish yet the corn and peppers give it a bright crunch. The added seasonings give it a hint of smoky spiciness that will make your mouth happy.
Southwestern Pasta Salad (formerly known as Summer Pasta Salad)
Number of servings: 12
Time to Prepare: 20 minutes
- 16 ounces bow tie pasta, cooked al dente
- 4 cooked chicken breasts, diced small
- 1 can black beans, rinsed
- 2 cups frozen corn (rinsed in cool water to thaw)
- 2 bell peppers, diced (I like to use at least one red one for color)
- 1 bunch green onions, sliced
- 1 package Ranch dressing mix
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1/2 cup olive oil
- 1/2 cup rice vinegar
Combine pasta, chicken, beans, corn, bell pepper, and green onion. Refrigerate until ready to serve. Immediately before serving, combine ranch dressing mix, seasonings, olive oil, and vinegar and toss with salad to coat.
Source: adapted from a recipe given to me by a coworker, Terri
Produce Used: Corn, bell pepper, green onion
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