During the summer months, I try to use my kitchen as little as possible. The last thing that I want to do is cooking over a hot stove when it’s 100 degrees outside!
This recipe is easy to throw together in a matter of minutes and to make it even easier, you could use a rotisserie chicken instead of cooking the chicken yourself. Add whatever vegetables your family likes to make this the perfect meal.
Serves: 12
A new spin on your traditional pasta salad! This comes together in a matter of minutes and makes enough to feed the masses!
20 minPrep Time
20 minTotal Time
Save RecipeIngredients
- 1 (12-16 oz) package rotini pasta (or your favorite pasta)
- 1 lb boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 roma tomatoes, diced
- 1 (4.25 oz) can diced olives, drained
- 1 (14 oz) can corn, drained
- 1/2 red onion, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 2 tablespoons taco seasoning (or 1 (1 oz) packet of taco seasoning)
- 4 oz Colby Jack cheese, cut into small cubes
- 1 1/2 cups mayonnaise
- 1/2 cup sour cream
- 3 tablespoons salsa
- 1/2 cup buttermilk (or 1/2 cup milk + 1 teaspoon vinegar)
- 1 (1 oz) packet fiesta ranch dip (I usually find it at WalMart on the salad dressing aisle)
Instructions
- 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.
Notes
*This makes enough for 12 large servings and will require that you use a very large bowl to mix it together. If you need a smaller amount, you can easily cut this recipe in half or even in thirds.
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