Anytime I am invited to a dinner party, I look at it as a great opportunity. It’s a great opportunity to try a recipe that I want to try, but know that MY family would never eat. Lat night my friend had a party for her husband who just graduated with his masters degree. So I took this opportunity to make a recipe for Fiesta Chicken Pasta Salad (minus the chicken) that I saw on The Sister’s Cafe from Erin. I had several compliments at the party on the salad, so it was definitely a success. I was quick and easy to. It would be a great main dish salad with the chicken, but it turned out to be a great side dish by leaving the chicken out. I was different from your run of the mill Italian pasta salad. I loved the southwestern twist. You could even make it with just regular rontini and I think it would be just as good.
1 pkg Hidden Valley Fiesta Ranch dip mix
½ c. oil (I used canola)
½ c. vinegar
1 lb cooked, shredded chicken (about 1 ½ to 2 breasts, but I left this out)
3/4 box garden rotini (I used an entire 12 oz box)
1 can black beans, rinsed and drained
1 can black olives, halved
2 -3 tomatoes, chopped
Frozen corn, thawed (I used 2/3 of a 16 oz. pkg)
Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Be sure to toss again just before serving, as the dressing will seep to the bottom.