During the summer months, I try to use my kitchen as little as possible. The last thing that I want to do is cooking over a hot stove when it’s 100 degrees outside!
This recipe is easy to throw together in a matter of minutes and to make it even easier, you could use a rotisserie chicken instead of cooking the chicken yourself. Add whatever vegetables your family likes to make this the perfect meal.
Southwest Chicken Pasta Salad
A new spin on your traditional pasta salad! This comes together in a matter of minutes and makes enough to feed the masses!
1/2 cup buttermilk (or 1/2 cup milk + 1 teaspoon vinegar)
1 (1 oz) packet fiesta ranch dip (I usually find it at WalMart on the salad dressing aisle)
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.
*This makes enough for 12 large servings and will require that you use a very large bowl to mix it together. If you need a smaller amount, you can easily cut this recipe in half or even in thirds.