Tex-Mex Pasta Salad 2

This salad would be a welcome addition to a picnic, pot luck, or tailgating party. Rotisserie chicken is especially tasty in this recipe.

Ingredients

• 8 ounces penne pasta
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 cups diced cooked chicken (optional)
• 1 cup shredded Cheddar, Jack, or Mexican cheese blend
• 3/4 cup Lindsay® Sliced Black Ripe Olives
• 1/2 cup coarsely chopped fresh cilantro
• 1/2 cup corn kernels (thawed if frozen)
• 1/2 cup diced Lindsay® Red Roasted Peppers
• 1/4 cup quartered Lindsay® Hot Sliced JalapenoPeppers (optional)
• 1/2 red onion, diced
• Salt, to taste
  

Instructions

1. Cook pasta according to package directions.
2. Drain pasta, transfer to large bowl and toss with oil, vinegar, chili powder and paprika; set aside to cool.
3. Add remaining ingredients and toss well; add salt to taste.

25 min prep | 20 min cook | Yield: 8 to 10 servings

Recipe provided by Jill Silverman Hough.

Recipe and photo credit: Lindsay®.