Monday, March 14, 2011

Mexican Chicken Pasta Salad

1/2 pound rotini or other spiral pasta

1 pound shredded roasted chicken meat
1 can black beans, rinsed and drained
2 tomatoes, seeded and diced
1 1/2 C frozen corn, thawed
1 1/3 C shredded carrots
1 small bellpepper chopped
1/4 C chopped red onion

1/2 C mayo
1/2 C sour cream
1 Tbsp dijon mustard
1 Tbsp lime juice
1 Tbsp jalapeno pepper, seeded and minced
3/4 tsp chili powder
3/4 ground cumin

1 C fresh cilantro, chopped

Cook pasta in boiling salted water 8-10 minutes, or until al dente.  Drain and put in large bowl. Add next 7 ingredients and toss. Mix next 7 ingredients until very blended, pour dressing over pasta. salt and pepper to taste. and fresh cilantro and toss thoroughly.

You can do substitute another 1/2 C sour cream if you don't want to use the mayo.
Also you can add some salsa to it as well. We like to eat it cold.

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