Wednesday, January 26, 2011

Southwest Pasta Salad


1 packet Hidden Valley Ranch dressing mix
1 c. milk
1/2 c. sour cream
1/2 c. mayonnaise
1 lb. penne pasta
3 boneless, skinless chicken breasts
2 T. Goya Adobo All Purpose Seasoning
6 slices bacon, cooked crisp & crumbled
1 can corn, drained
1 can black olives, drained & sliced
1 large tomato, diced
3-4 green onions, thinly sliced
1 bunch cilantro, chopped
1 T. ground cumin
Salt & pepper to taste


1.  In a small bowl, whisk together ranch dressing mix, milk, mayonnaise & sour cream.  Refrigerate overnight, or until thickened.

2.  Season both sides of chicken breasts with Adobo seasoning & grill; cool completely.  Cut into bite sized pieces.

3.  Boil pasta until al dente; drain.  Plunge pasta into an ice water bath to stop the cooking process & cool; drain.

4.  Combine pasta, chicken, bacon & all vegetables in a large mixing bowl.  Pour ranch dressing over the top; mix well to combine.  Season with cumin & salt & pepper to taste.

*Note:  You can also add diced bell pepper, jalapenos, black beans, green chilies, shredded cheeses, etc.  Whatever you like!

Serves 4 as an entree, 6-8 as a side dish.

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