This Southwest Chicken Pasta Salad is quick, delicious, and full of amazing flavor. It's not too spicy, but has the most amazing flavor and seasoning to it.
Keyword: Chicken and Pasta, pasta salad
Large Mixing Bowl
16ounces rotini pasta
1poundboneless chicken breastscooked and cubed
1green bell pepperdiced
1red bell pepperdiced
2Roma tomatoes diced
15ouncesblack beansrinsed and drained
15ouncespinto beansrinsed and drained
1ouncetaco seasoning mix
4ouncesColby Jack Cheesecubed
1ouncefiesta Ranch dip seasoning
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.
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.