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.

tex-Mex Pasta Salad


  • 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


  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®.

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