Southwestern Chicken Pasta Salad - cooking recipe

Ingredients

1 (16 ounce) box wagon wheel macaroni
1 (30 ounce) jar mayonnaise, use approx (3/4 of jar or the whole thing)
1/4 cup chili powder, less (to taste)
kosher salt (to taste)
fresh coarse ground black pepper (to taste)
1 medium white onion, diced
3 fresh jalapenos, diced (optional)
2 green bell peppers, diced
1 red bell pepper, diced
1 orange bell pepper, diced
2 (12 ounce) cans white and yellow corn, drained
2 (12 ounce) cans red kidney beans, drained and rinsed
2 (2 1/4 ounce) cans sliced black olives (Early California)
3 (6 ounce) packages oscar mayer pre-cooked chicken strips (oven roasted)

Preparation

Season the chicken strips with cayenne red pepper (to taste) or Mrs. Dash Southwest Chipotle seasoning (to taste) - set aside.
Cook pasta 'al dente' - drain and rinse well with cold water.
In large bowl combine pasta, peppers, corn, beans and onion.
Next add the chicken, seasonings and mayo. Fold together (pasta and kidney beans can fall apart if you mix too hard).
Add more seasonings to taste if needed.
Chill overnight.