Santa Fe Pasta Salad - cooking recipe

Ingredients
    Pasta
    1 (16 ounce) package rotini pasta
    4 1/2 quarts water
    Salad Fixings
    1/2 cup grated parmesan cheese
    1/2 cup cooked corn kernel
    1/3 cup chopped cilantro, leaves-no stems
    1/4 cup chopped green onion
    2 tablespoons diced red bell peppers
    2 tablespoons diced green bell peppers
    1 whole chicken breast, cooked and diced (Prepare chicken in your favorite manner I use a pressure Cooker. Cooking a whole chicken)
    Dressing
    1 1/4 cups V8 vegetable juice
    1 1/2 tablespoons olive oil
    1 tablespoon red wine vinegar
    1 1/2 teaspoons chili powder
    3/4 teaspoon paprika
    1/2 teaspoon table salt
    1/4 teaspoon fresh ground black pepper
Preparation
    Prepare the pasta by bringing water to a rolling boil in a large saucepan.
    Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes.
    Pasta should be al dente, or mostly tender but with a slight toughness in the middle.
    Whisk all of the dressing ingredients together in a small bowl.
    Cover and chill the dressing until you're ready to use it.
    When pasta is done, pour it into a large bowl.
    Add the dressing and toss.
    Add the remaining ingredients to the pasta, and toss until combined.
    Cover and chill for several hours before serving.

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