Southwest Chicken Pasta Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 cup sour cream
- 2 roma tomatoes diced
- 1 1/2 cups mayonnaise
- 1 red bell pepper diced
- 1 lb boneless skinless chicken breasts cooked and cut into bite-sized pieces
- 1/2 red onion diced
- 1 green bell pepper diced
- 1 (15 oz) can black beans drained and rinsed
- 3 tablespoons salsa
- 1 (12-16 oz) package rotini pasta (or your favorite
- 1 (4.25 oz) can diced olives drained
- 1 (14 oz) can corn drained
- 1 (15 oz) can pinto beans drained and rinsed
- 2 tablespoons taco seasoning (or 1 (1 oz) packet of taco seasoni
- 4 oz colby jack cheese cut into small cubes
- 1/2 cup buttermilk (or 1/2 cup milk + 1 teaspoon vinegar)
- 1 (1 oz) packet fiesta ranch dip (i usually find it
- Carbohydrate 5.21120276823961 g
- Cholesterol 44.2041052095791 mg
- Fat 14.329566099878 g
- Fiber 0.716850199825738 g
- Protein 11.7899347784537 g
- Saturated Fat 4.08758275548209 g
- Serving Size 1 1 Serving (129g)
- Sodium 349.412698173923 mg
- Sugar 4.49435256841387 g
- Trans Fat 8.73141827148112 g
- Calories 199 calories
Cook pasta according to directions on package.While pasta is cooking, mix together (in a VERY large bowl) the cooked chicken, bell peppers, tomatoes, olives, corn, onion, black beans, pinto beans, and taco seasoning.After pasta is finished cooking, mix it into the bowl with other ingredients (do not add cheese at this point because the hot pasta has a tendency to melt it, so wait to add the cheese until the pasta has completely cooled down).In a separate bowl, mix together dressing ingredients and fold into pasta/vegetable mixture. Stir until all ingredients are coated with dressing.Fold in cheese at this time and place in the fridge. I prefer to eat this after it has been in the fridge for at least 2-4 hours, but it tastes even better after staying in the fridge overnight.
